Pupusas with Curtido

Name: Pupusas with Curtido
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 6 servings
Cuisine: Salvadoran
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)

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

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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

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

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

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

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

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

Heat a large skillet or griddle over medium heat. Lightly brush with 1/4 cup vegetable oil (for cooking).
8

Cook pupusas for about 2-3 minutes on each side until golden brown with some charred spots.
9

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

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Questions

What is 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. This reference files it under Salvadoran lunch: made on the stovetop, rated medium and about 60 minutes start to finish.

Is there a substitute for masa harina in Pupusas with Curtido?

The entry for Pupusas with Curtido calls for 3 cups masa harina (corn flour). In its place: There is no real substitute. Cornmeal and corn flour are not nixtamalized and will not form a dough.

Can I make Pupusas with Curtido dairy-free?

Yes. The dairy in Pupusas with Curtido 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.

Is Pupusas with Curtido vegan?

No, though it is vegetarian. What keeps it from vegan is 2 cups queso fresco (fresh cheese), crumbled. For fully plant-based entries, see the vegan lunch collection.

Which part of Pupusas with Curtido can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of overnight, or about 8 hours: "Mix well, cover, and let ferment at room temperature for at least 3 hours or refrigerate overnight." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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