Pupusas
Ingredients
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- 1 pounds green cabbage – cored and thinly sliced (for curtido) (~0.5 medium green cabbages)
- 1 carrot – peeled and grated (for curtido)
- 1/2 onion – thinly sliced (for curtido)
- 4 cups water – boiling (for curtido)
- 1/2 cups apple cider vinegar – for curtido
- 1 tsp dried oregano – crumbled (for curtido)
- 1 tsp sugar – for curtido
- 1 tsp salt – for curtido
- 6 roma tomatoes – for salsa roja
- 1/2 onion – roughly chopped (for salsa)
- 2 cloves garlic – peeled (for salsa)
- 1 cups water – for salsa
- 1/2 tsp dried oregano – for salsa
- 3/4 tsp salt – for salsa
- 1 tbsp vegetable oil – for salsa
- 1 tbsp vegetable oil – for beans
- 1/4 onion – finely chopped (for beans)
- 1 clove garlic – minced (for beans)
- 15 ounces cooked red beans (canned) – drained and rinsed (for beans)
- 1/4 cups water – for beans
- 1/4 tsp salt – for beans
- 2 1/2 cups masa harina
- 1 tsp salt – for masa
- 2 1/4 cups water – warm (for masa)
- 8 ounces mozzarella cheese – shredded
- 2 tbsp vegetable oil – for greasing hands and griddle
Instructions
1. Make the curtido: In a large bowl, combine the green cabbage, carrot, and onion (for curtido). Pour over the boiling water (for curtido), toss for 30–60 seconds to wilt, then drain very well. Toss with the apple cider vinegar (for curtido), dried oregano (for curtido), sugar (for curtido), and salt (for curtido). Pack into a jar or bowl and let stand at least 1 hour at room temperature (or refrigerate up to several days).
2. Make the salsa roja: In a saucepan, combine the roma tomatoes, onion (for salsa), garlic (for salsa), and the water (for salsa). Simmer over medium heat until the tomatoes are very soft, 10–12 minutes. Blend until smooth, then add the dried oregano (for salsa) and salt (for salsa). Return to the pan with the vegetable oil (for salsa) and simmer over low heat until lightly thickened and pourable, 8–10 minutes; keep warm.
3. Make the refried beans: Heat the vegetable oil (for beans) in a skillet over medium heat. Add the onion (for beans) and garlic (for beans) and cook until translucent, 3–4 minutes. Add the cooked red beans (canned) and the water (for beans); mash and stir until mostly smooth and thick, 5–7 minutes. Season with the salt (for beans) and cool to room temperature.
4. Make the dough: In a mixing bowl, combine the masa harina and the salt (for masa). Add the warm water (for masa) and mix, then knead until the dough is smooth, moist, and pliable (it should feel like soft play-dough), 1–2 minutes. Cover and rest 5 minutes.
5. Prepare to shape: Lightly oil your hands and a preheating comal or nonstick skillet with the vegetable oil (for greasing hands and griddle).
6. Portion and fill: Divide the dough into 8 equal balls. Working one at a time, pat a ball into a 4-inch disk, 0.5 inch thick. Cup your hand to create a shallow well, add about 2 tablespoons shredded mozzarella cheese (for pupusas de queso), or combine equal parts of the cooled refried beans and mozzarella to make frijol con queso, then pinch the edges together to seal. Gently flatten the sealed ball into a 4.5–5 inch pupusa, 0.25–0.4 inch thick. Repeat with remaining dough.
7. Cook: Place pupusas on the hot, lightly oiled surface and cook until golden-brown spots form and the edges set, 3–4 minutes per side; they may puff slightly and a little cheese may escape—this is a good doneness cue.
8. Serve: Rest 1 minute, then serve the hot pupusas with curtido and spoonable salsa roja alongside.
Pupusas are thick, griddled corn cakes from El Salvador, stuffed so the center melts and the exterior gets toasty and spotted with gold. The masa is tender and mildly sweet, while fillings like cheese or refried beans add richness and softness inside. They are traditionally eaten hot off the comal with curtido, a tangy cabbage slaw, and a mild, pourable salsa roja that balances the pupusa’s warmth and richness.
Historically, pupusas trace back to indigenous Pipil/Nahua communities, with pre-Columbian roots in nixtamalized corn cookery. Over time they became El Salvador’s national dish, celebrated at roadside pupuserías and at home, with regional fillings like quesillo (a soft, stretchy cheese), frijoles refritos, chicharrón, and sometimes loroco flower buds. The dish traveled widely with the Salvadoran diaspora, where cooks adapted ingredients while preserving the defining masa dough, griddle cooking, and customary accompaniments.