Entree: El Salvador – National Cuisine – Pupusas (Thick Salvadoran corn tortillas stuffed with cheese, pork, or beans and served with curtido and tomato salsa)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 2 cups (240 g) masa harina for tortillas (such as Maseca)
- 1 1/4 cup (300 ml) warm water, plus extra as needed
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) vegetable oil or lard for cooking
- 8 oz (225 g) queso fresco or mozzarella, grated
- 8 oz (225 g) cooked pork, shredded or finely chopped (chicharrón-style)
- 1 cup (240 g) refried black or pinto beans (warm)
- Curtido:
  - 3 cups (300 g) shredded green cabbage
  - 1 small carrot, grated, about 2 tbsp (20 g)
  - 1/2 cup (120 ml) white or apple cider vinegar
  - 1/2 cup (120 ml) water
  - 1 tsp (1 g) dried oregano
  - 1 tsp (6 g) salt
- Tomato salsa:
  - 2 medium tomatoes, about 10 oz (300 g)
  - 1/4 cup (60 ml) water
  - 1/4 small onion, roughly chopped, about 1 oz (30 g)
  - 1/2 tsp (3 g) salt
- Optional: extra oil for griddle 1–2 tsp (5–10 ml)

Instructions

1. Make curtido first: combine 3 cups (300 g) shredded cabbage, grated carrot, 1/2 cup (120 ml) vinegar, 1/2 cup (120 ml) water, 1 tsp (1 g) dried oregano and 1 tsp (6 g) salt in a bowl; toss well, cover and refrigerate at least 1 hour (preferably several hours) to pickle.
2. Prepare tomato salsa: simmer 2 tomatoes (300 g) with 1/4 cup (60 ml) water in a small saucepan 8–10 minutes until soft. Cool slightly and blend with 1/4 small chopped onion (30 g) and 1/2 tsp (3 g) salt until smooth. Adjust salt and set aside.
3. In a large bowl, mix 2 cups (240 g) masa harina and 1 tsp (6 g) salt. Gradually add 1 1/4 cup (300 ml) warm water and knead until a soft, pliable dough forms that holds shape and is not sticky; if too dry add up to 2 tbsp (30 ml) more water, if too wet add a bit more masa harina.
4. Divide dough into 8 equal balls (about 2 oz/60 g each). Flatten each ball into a thick disc about 3–4 inches (7–10 cm) across using your palms or a tortilla press lined with plastic.
5. For each pupusa, place about 2 tbsp (30 g) grated cheese and 1 tbsp (15 g) pork or 1 tbsp (15 g) refried beans in the center of a disc. Fold edges up and pinch to seal, then gently press into a flattened 1/2-inch (1 cm) thick patty, smoothing edges to prevent filling from escaping.
6. Heat a griddle or heavy skillet over medium heat and brush with a little oil. Cook pupusas 3–4 minutes per side until golden brown spots appear and cheese inside is melted, pressing gently once or twice with a spatula for even contact.
7. Keep cooked pupusas warm in a towel while finishing the rest. Serve hot with curtido and tomato salsa on the side.