Salvadoran Pupusas with Curtido
Pupusas with Curtido
Thick masa cakes filled with refried beans and melting cheese, cooked on a hot griddle and served with crisp, tangy curtido.
Pupusas are one of El Salvador's most familiar comfort foods: thick corn masa rounds sealed around a savory filling and cooked until the outside is lightly browned. This version uses a classic bean-and-cheese filling that stays creamy without making the dough difficult to handle.
The masa should feel soft and pliable, almost like play dough, because dry dough cracks when it is shaped around the filling. Warm water helps hydrate the masa harina quickly, while a short rest gives the dough time to become smooth before shaping.
Curtido is the essential counterpoint. The cabbage, carrot, onion, oregano, and vinegar make a bright slaw that cuts through the richness of the cheese and beans. It is best after at least 30 minutes, but it can be made several hours ahead for a sharper flavor.
Cook the pupusas on a dry, well-heated griddle or cast-iron skillet. A few small cheese leaks are normal and often become crisp browned spots, but steady medium heat keeps the centers hot before the outside gets too dark.
Nutrition (per serving)
Directions
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1
Make the curtido first: combine the cabbage, carrot, onion, oregano, vinegar, 1/4 cup warm water, 1 teaspoon salt, and sugar in a large bowl.
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2
Massage the curtido with clean hands for 1 minute, then press it down into the liquid and let it stand at room temperature for at least 30 minutes while you prepare the pupusas.
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3
In a large bowl, mix the masa harina and 1 teaspoon salt. Add 2 1/2 cups warm water and stir until a soft dough forms, then knead in the bowl for 2 minutes.
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4
Cover the masa with a damp towel and rest it for 10 minutes. If it feels crumbly, knead in warm water 1 tablespoon at a time; if sticky, dust in a little more masa harina.
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5
Stir the refried beans until smooth. Mix the shredded cheese in a separate bowl so it is loose and easy to pinch into portions.
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6
Divide the masa into 8 balls. With lightly oiled hands, flatten one ball into a 4-inch disk, cup it in your palm, and add about 1 tablespoon beans and 2 tablespoons cheese to the center.
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7
Fold the masa edges over the filling to seal, pinch closed, then gently pat the ball into a 1/2-inch-thick round about 4 1/2 inches wide. Repeat with the remaining dough and filling.
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8
Heat a cast-iron skillet or griddle over medium heat until hot. Cook the pupusas in batches for 4 to 5 minutes per side, until browned in spots, puffed slightly, and hot in the center.
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9
Rest the cooked pupusas for 2 minutes, then serve warm with plenty of curtido and salsa roja or hot sauce.
Ingredients
- Green Cabbage, finely shredded:4 cups
- Carrot, grated:1 medium
- White Onion, thinly sliced:1/2 small
- Dried Oregano:1 teaspoon
- Apple Cider Vinegar:1/2 cup
- Warm Water for curtido:1/4 cup
- Kosher Salt for curtido:1 teaspoon
- Sugar:1/2 teaspoon
- Masa Harina:3 cups
- Warm Water for masa:2 1/2 cups
- Kosher Salt for masa:1 teaspoon
- Neutral Oil:1 tablespoon
- Refried Red Beans or Black Beans:1 cup
- Oaxaca Cheese, Monterey Jack, or Mozzarella, shredded:1 1/2 cups
- Salsa roja or hot sauce for serving:as needed
Tips & Notes
- Keep a small bowl of water nearby; damp hands prevent the masa from sticking while shaping.
- Do not overfill the pupusas. A modest amount of beans and cheese makes them easier to seal.
- Curtido can be refrigerated for up to 3 days and gets tangier as it sits.
- If a pupusa cracks, patch it with a small piece of damp masa before it goes on the griddle.
