Pupusas
El Salvador's beloved masa cakes, stuffed with beans and cheese, served with tangy pickled cabbage curtido.
Vegetarian-optional
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups masa harina
- 1/2 tsp salt, 1 1/2 cups warm water
- 1 cup refried beans
- 2 cups shredded mozzarella or queso fresco
- 1/2 cup cooked, finely chopped pork (chicharron), optional
- 2 cups shredded cabbage (for curtido)
- 1 carrot, grated, 1/4 onion, thinly sliced (for curtido)
- 1 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar, 1 tsp salt, pinch dried oregano (for curtido)
- Oil, for the griddle
Steps
- Make the curtido: combine cabbage, carrot, and onion, pour over hot vinegar, water, sugar, salt, and oregano; let sit at least 2 hours (or up to a couple days, refrigerated).
- Mix masa harina, salt, and warm water into a smooth, soft dough; keep it covered so it doesn't dry out.
- Take a ball of dough, flatten into a cup shape, fill with beans, cheese, and chicharron if using, then pinch closed and pat gently into a thick disc.
- Cook on a hot, lightly oiled griddle 3-4 minutes per side, until golden with toasted spots and the pupusa sounds hollow when tapped.
- Serve hot with curtido and salsa roja.