Entree: El Salvador – Southern Culinary Region – Pupusas (Thick handmade corn tortillas stuffed with cheese and fillings served with tangy pickled cabbage and tomato salsa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 10 min

Additional 1 hr

Total 2 hrs 10 min

Ingredients

- 3 cups (360 g) masa harina for corn tortillas (masa para tortillas)
- 2 1/2 cups (600 ml) warm water, plus more as needed
- 1 tsp (6 g) salt for dough
- 10 oz (285 g) shredded quesillo or mozzarella cheese
- 1 1/2 cups (360 g) warm refried beans (preferably salted and smooth)
- 8 oz (225 g) cooked shredded pork carnitas or chicharrón, drained
- 2 tbsp (30 ml) vegetable oil or lard for griddle
- For curtido:
- 4 cups (340 g) green cabbage, thinly sliced
- 1 medium (100 g) carrot, grated
- 1/2 cup (80 g) white onion, thinly sliced
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) water
- 1 tsp (6 g) kosher salt
- Pinch of dried oregano (optional)
- For salsa roja:
- 3 medium (450 g) ripe tomatoes
- 1/4 cup (40 g) white onion
- 1 clove (3 g) garlic
- 1/2 tsp (2 g) salt, or to taste
- 1 tbsp (15 ml) vegetable oil

Instructions

1. Make curtido, salsa, and dough: Combine curtido ingredients in a bowl, massage lightly, cover and let sit at room temperature at least 1 hour or refrigerate overnight to develop tang. For salsa, char or roast tomatoes until skins blacken, blend with onion, garlic, and salt, then heat 1 tbsp (15 ml) oil in a small pan and simmer salsa 5–8 minutes; cool. For the dough, mix 3 cups (360 g) masa harina with 1 tsp (6 g) salt and slowly add 2 1/2 cups (600 ml) warm water, kneading until a soft, pliable dough forms that holds together without cracking; let rest 10 minutes. Prepare fillings by mixing shredded cheese, 1 1/2 cups (360 g) refried beans, and 8 oz (225 g) shredded pork as desired.
2. Shape, cook, and serve pupusas: Divide dough into 12 balls (about 2 oz / 55 g each), flatten each into a thick disk, place 2 tbsp (30 g) filling in center, fold edges to enclose and gently flatten into 1/4–1/2-inch (6–12 mm) thick patties; adjust size to avoid tearing. Heat a griddle or heavy skillet over medium heat and brush with 1–2 tsp (5–10 ml) oil; cook pupusas 3–4 minutes per side until golden brown and slightly blistered and cheese is melted inside. Serve hot with curtido and salsa roja alongside.