Pupusas with Pickled Cabbage
A traditional El Salvadoran dish featuring thick corn tortillas stuffed with cheese and optional refried beans, served with a tangy pickled cabbage slaw called curtido.
Ingredients
Dough Ingredients
- 2 cups Masa harina Essential for the dough; do not use regular flour.
- 1 1/4 cups Warm water Helps form a soft dough.
- 1 cup Cheese (queso blanco or mozzarella) Use shredded for easy melting.
- 1/2 cup Refried beans (optional) Enhances flavor and adds heartiness.
- To taste Salt Adjust according to preference.
Curtido Ingredients
- 1 small head Cabbage Shredded for the curtido; green or red can be used.
- 1 Carrot Grated for added sweetness and color.
- 1/2 cup White vinegar For pickling; rice vinegar can be a substitute.
- 1 teaspoon Oregano Enhances flavor; use dried or fresh as preferred.
- 1 teaspoon Salt For curtido; adjust to taste.
- 1 teaspoon Sugar Balances the vinegar’s acidity.
Instructions
Preparation of Dough
- Combine masa harina and salt in a bowl. Gradually add warm water and mix until it forms a smooth dough.
Shape the Pupusas
- Divide the dough into small balls. Flatten each ball to form a disc.
Add Fillings
- Place a small amount of cheese and optional refried beans in the center of each disc, fold to cover, and reshape into a disc.
Cook the Pupusas
- Heat a skillet over medium-high heat and cook each pupusa for about 2-3 minutes on each side until golden brown.
Make the Curtido
- Mix the cabbage, grated carrot, vinegar, oregano, salt, and sugar in a bowl. Allow to marinate for at least 30 minutes before serving.
Serve the Pupusas
- Serve the pupusas warm with curtido on the side.
Notes
For the best results, allow the dough to rest for about 10 minutes before shaping. Use a non-stick skillet to prevent sticking.