Pupusas con Curtido

This thick, stuffed tortilla is a national dish of El Salvador


For the curtido (makes about 4 cups):

  • 1/2 head cabbage, shredded
  • 1 large carrot, grated
  • 1/2 medium yellow onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon brown sugar
  • 1 teaspoon dried oregano 
  • 1/2 to 1 teaspoon red pepper flakes

For the pupusas:

  • 2 cups masa harina
  • Pinch of salt
  • 1 1/2 cups warm water
  • 1 cup grated cheese: quesillo, queso fresco, Monterey Jack, or mozzarella
  • Vegetable oil


For the curtido (make first):
For the pupusas:

  • Combine the cabbage, carrot, and onion in a large bowl. 
  • Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir. 
  • Cover and refrigerate for at least 2 hours and preferably at least a day before serving.
  • Combine the masa harina, salt, and water in a mixing bowl. 
  • Knead to form a smooth, moist dough with a playdough-like consistency. 
  • If the mixture is too dry, add more water, one teaspoon at a time. 
  • If the mixture is too sticky, add more masa harina, one teaspoon at a time. 
  • Cover the bowl with a clean towel and let stand for 10 minutes.
  • With lightly oiled hands, form the dough into 8 balls about 2 inches in diameter. 
  • Using your thumb, make an indentation into one of the balls, forming a small cup. 
  • Fill the cup with 1 tablespoon of cheese and wrap the dough around the filling to seal it. 
  • Making sure that the filling does not leak, pat the dough back and forth between your hands to form a round disk about 1/4-inch thick.
  • Repeat with the remaining balls.
  • Heat a lightly oiled skillet over medium-high heat. 
  • Cook the pupusas for 2 to 3 minutes on each side until golden brown. 
  • Serve while still warm with curtido on the side.

#staple #maindish #vegetarian #glutenfree 

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