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.
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
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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.
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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.
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3
In a separate bowl, mix 2 cups crumbled queso fresco (fresh cheese) and 1 1/2 cups refried beans to create the filling.
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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.
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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.
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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.
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7
Heat a large skillet or griddle over medium heat. Lightly brush with 1/4 cup vegetable oil (for cooking).
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8
Cook pupusas for about 2-3 minutes on each side until golden brown with some charred spots.
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9
Serve hot with the fermented curtido and 2 cups salsa roja (tomato sauce) on the side.