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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