Name: Pupusas con Curtido
Prep time: 75 min
Cook time: 25 min
Total time: 100 min
Yield: 6 servings
Cuisine: Salvadoran
Ingredients: 400 g masa harina; 480 ml warm water; 250 g shredded quesillo or mozzarella-style melting cheese; 0.5 piece green cabbage, shredded; 1 piece carrot, grated; 0.5 piece white onion, thinly sliced; 120 ml white vinegar, for the curtido; 1 tsp dried oregano; 0.5 tsp chile flakes; 3 piece tomatoes, for the salsa; 0.25 piece onion, for the salsa; 1 clove garlic, for the salsa; salt (to taste)

Method

Mix the curtido

Mix the shredded cabbage, carrot and sliced onion with the vinegar, oregano, chile flakes, salt and a splash of water.

Pickle the curtido

Let the curtido pickle at room temperature until tangy and slightly softened.

It keeps improving for days in the fridge, so make it ahead if you can.

30 min

Mix the masa

Mix the masa harina with the warm water and a pinch of salt into a soft, moist dough.

Rest the masa

Let the masa dough rest, covered, so it fully hydrates.

20 min

Make the salsa

Simmer the tomatoes, onion and garlic for the salsa until soft, then blend smooth.

10 min

Fill the masa

Take a ball of masa, poke a deep well in the center, and fill it with shredded cheese.

If the masa cracks at the edges while shaping, it's too dry — work in a little more water.

Shape the pupusa

Pinch the masa closed around the cheese and pat it back out into a smooth, even disc.

Griddle the pupusas

Griddle each pupusa on a hot, lightly oiled comal until browned and blistered on both sides.

8 min

Serve

Serve the pupusas hot with curtido and salsa roja spooned over the top.

Pupusas con Curtido

Ingredients

Method

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