Ingredients
- Note: Unlike Mexicans, Central Americans typically don't like spicy food. Being Mexican, I do! If you want some heat, add 1/2 teaspoon red pepper flakes to the Curtido ingredients, and/or 2 chopped serrano chiles to the Salsa ingredients.
- FOR CURTIDO
- 1 head cabbage (small cabbage, thinly sliced)
- 2 carrots, finely shredded
- 1 red bell pepper, julienned
- 1 red onion, thinly sliced (small onion)
- 1/4 cup cider vinegar
- 1 tablespoon salt
- 1 teaspoon dried oregano
- FOR SALSA DE TOMATE
- 1 pound tomatoes (5 small)
- 2 ounces white onion (1/2 small white onion)
- 2 garlic clove
- 4 cups water
- 1 teaspoon chicken bouillon powder
- 1 teaspoon oil (canola oil)
- 3/4 teaspoon white vinegar
- FOR PUPUSAS
- 4 cups Maseca brand Instant Corn Masa
- 3 cups water (scant)
- 3/4 cup chicharon, finely diced (see note)
- Chicharron: is NOT pork rinds! If your Hispanic market has a prepared foods section, they probably carry it. If not, all it is is a nice piece of pork belly, seasoned with salt and roasted or pan fried till crispy and cooked through.
- 3/4 cup Quesillo Salvadoreno (or mozarella, or Jack) grated
- 1/2 cup refried black beans
- 2 teaspoons canola oil
How to Make
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TO MAKE THE CURTIDO
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Step 1: Place the cabbage in a large heatproof bowl and cover with boiling water for 1 minute. Drain well and return to bowl.
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Step 2: Add 1/4 cup cold water along with the remaining curtido ingredients. Combine well and refrigerate, covered, for at least 2 hours. This step can be done the day before.
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TO MAKE THE SALSA
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Step 3: Place the tomatoes, onion, clove and water in a blender container. Optional: add the serranos, if using. Blend until smooth.
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Step 4: Heat the oil on medium high heat and pour the salsa into the pan. It will sputter and splash - so be careful here! Bring to a boil, stirring occasionally. Add the vinegar and bouillon powder and continue at a slow boil for about 10 minutes, or until the salsa is reduced by half. Allow the salsa to come down to room temperature.
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TO MAKE THE PUPUSAS
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Step 5: Prepare the pupusa dough according to the package directions using 1 teaspoon kosher salt and 2 3/4 cups of the water. Mix thoroughly to make a very soft dough, adding a little bit of water at a time if it is too dry. Let rest for about 5 minutes.
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Step 6: Meanwhile, in a bowl combine the chicharron, cheese and refried beans. Set aside.
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Step 7: Form dough into about 12 golf ball-sized balls and pat each one into a round about 1/3 inch thick. Place one tablespoon of the chicharron mixture in the center of each round. Fold edges of masa up around the filling and press edges together to seal. Carefully pat each pupusa between your hands to a thickness of 1/4 to 1/3 inch thick, making sure the filling doesn't start to poke through.
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This takes practice and your first one will probably look terrible! Moisten your hands if the dough is very sticky.
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Step 8: Heat a cast iron griddle or large frying pan until very hot. Lightly brush griddle with canola oil (or rub an oil-soaked paper towel). Cook pupusas until browned, about 3-5 minutes per side.
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Step 9: Serve pupusas with curtido and salsa at the table so everyone can garnish their own. I also like Salvadoran crema (like creme fraiche) as a topping.
Tips & Variations
- Cast iron griddle or large fry pan
We hope you enjoy this recipe!
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