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Pupusas with Curtido

Traditional Salvadoran corn masa cakes stuffed with cheese and refried beans, served with tangy cabbage slaw called curtido - a beloved Central American street food.

60 minMediumServes 6385 cal/serving

SalvadoranLunchStovetopVegetarianNut-Free

Ingredients

  • 3 cups masa harina (corn flour)
  • 2 1/2 cups warm water
  • 1 tsp salt
  • 2 cups queso fresco (fresh cheese), crumbled
  • 1 1/2 cups refried beans
  • 1/4 cup vegetable oil (for cooking)
  • 1 head green cabbage (for curtido), shredded
  • 2 carrots (for curtido), grated
  • 1 red onion (for curtido), thinly sliced
  • 1 tbsp dried oregano (for curtido)
  • 1/2 cup white vinegar (for curtido)
  • 1/2 cup hot water (for curtido)
  • 2 cups salsa roja (tomato sauce)

Instructions

  1. 1

    For the curtido (prepare at least 3 hours ahead or ideally the night before): In a large bowl, combine 1 head shredded green cabbage (for curtido), 2 grated carrots (for curtido), and 1 thinly sliced red onion (for curtido). Add 1 tbsp dried oregano (for curtido), 1/2 cup white vinegar (for curtido), and 1/2 cup hot water (for curtido). Mix well, cover, and let ferment at room temperature for at least 3 hours or refrigerate overnight.

  2. 2

    For the pupusa dough: In a large bowl, mix 3 cups masa harina (corn flour) and 1 tsp salt. Gradually add 2 1/2 cups warm water, mixing with your hands until a soft, moist dough forms. It should not be sticky or dry. Cover with a damp cloth and let rest for 15 minutes.

  3. 3

    In a separate bowl, mix 2 cups crumbled queso fresco (fresh cheese) and 1 1/2 cups refried beans to create the filling.

  4. 4

    With damp hands, take a golf ball-sized piece of dough and form into a ball. Make an indentation in the center with your thumb to create a cup shape.

  5. 5

    Add about 1 tablespoon of the filling mixture into the indentation. Carefully fold the edges of the dough over the filling and seal completely.

  6. 6

    Gently flatten the ball between your palms, creating a disc about 1/4 inch thick and 4-5 inches in diameter. If the dough cracks, pat it with a little water to seal.

  7. 7

    Heat a large skillet or griddle over medium heat. Lightly brush with 1/4 cup vegetable oil (for cooking).

  8. 8

    Cook pupusas for about 2-3 minutes on each side until golden brown with some charred spots.

  9. 9

    Serve hot with the fermented curtido and 2 cups salsa roja (tomato sauce) on the side.

Questions

Can I make Pupusas with Curtido dairy-free?

Yes. The dairy in this entry is 2 cups queso fresco (fresh cheese), crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Pupusas with Curtido keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pupusas with Curtido?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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