Pupusa

Pupusas Revueltas with Curtido and Tomato Salsa

Salvadoran stuffed corn griddles, traditionally filled with cheese, refried beans, and seasoned pork, served with a tangy cabbage slaw and a simple tomato salsa.

Prep

45 min

Cook

20 min

Total

65 min

Serves

4 (makes 10–12 pupusas)

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) masa harina (instant corn flour), use Maseca or a Salvadoran brand; do not substitute with regular cornmeal
• •600 ml (2½ cups) warm water
• •5 g (1 tsp) fine salt
• •200 g (7 oz) queso fresco, Salvadoran quesillo or queso duro is traditional; mild mozzarella is the closest substitute
• •200 g (7 oz) refried red beans (frijoles refritos), drain well so the filling holds together
• •150 g (5 oz) chicharrón, pork crackling, finely minced; substitute with 150 g ground pork cooked down with ½ tsp cumin and ½ tsp achiote if unavailable
• •500 g (1 lb 2 oz) white cabbage, finely shredded
• •1 medium carrot, grated
• •1 small onion, thinly sliced
• •250 ml (1 cup) white vinegar
• •1 g (¼ tsp) dried oregano
• •5 g (1 tsp) salt, plus more to taste
• •3 medium ripe tomatoes, roughly chopped
• •1 small white onion, chopped
• •1 clove garlic
• •10 ml (2 tsp) lime juice
• •15 ml (1 tbsp) neutral oil, for cooking

Steps

1. 1 Make the curtido first: combine the shredded cabbage, grated carrot, and sliced onion in a bowl. Add the vinegar, oregano, and 1 tsp salt. Toss well, press down so the vegetables sit submerged. Cover and refrigerate at least 30 minutes, ideally 2 hours, to develop the tangy flavor.
2. 2 Make the salsa: blend the tomatoes, onion, garlic, and lime juice with a pinch of salt until smooth. Taste and adjust salt. Chill until serving.
3. 3 Make the dough: in a large bowl, mix the masa harina with the salt. Gradually add the warm water and knead with your hands for 3–4 minutes until the dough is soft, smooth, and holds together without cracking. It should feel like soft modeling clay. If it crumbles, add water 1 tbsp at a time; if sticky, add a little more masa.
4. 4 Prepare the filling: crumble the queso fresco, mash the refried beans so mostly smooth, and combine the cheese, beans, and minced chicharrón in a bowl. Mix until it forms a cohesive, slightly sticky paste.
5. 5 Form the pupusas: lightly wet your hands. Take a golf-ball-sized portion of dough (about 60 g) and roll it into a ball. Press your thumb into the center to make a deep well, leaving the base and sides about 5 mm thick.
6. 6 Stuff about 1 heaped tablespoon (≈30 g) of the filling into the well. Close the dough over the filling, pinch to seal, then gently pat and rotate the ball between your palms to flatten it into a disc about 1 cm thick and 10–12 cm wide. Keep hands damp so the dough does not crack.
7. 7 Heat a dry cast-iron skillet or comal over medium heat for 2–3 minutes. Place 2–3 pupusas on the hot surface and cook 2–3 minutes per side, pressing gently with a spatula, until golden brown spots appear on both sides and the dough looks set and slightly puffed. The internal filling should be hot and fully melted; the masa should taste cooked through, not raw.
8. 8 Repeat with the remaining pupusas, stacking them in a clean kitchen towel to keep warm. Serve immediately with the curtido and tomato salsa on the side.