Pupusas with Curtido & Tomato Salsa
Thick, hand-pressed corn tortillas stuffed with cheese and savory filling, served with quick-pickled cabbage slaw and bright tomato salsa. A classic Salvadoran comfort meal ready in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 480
- Protein
- 16g
Ingredients
- 2 cups masa harina (corn flour)
- 1.25 cups warm water
- ½ tsp salt
- 1.5 cups queso fresco or mozzarella, crumbled
- ¾ cup refried beans
- 4 cups cabbage, thinly sliced
- ½ cup white vinegar
- 2 medium tomato, diced
- ¼ cup white onion, minced
Instructions
- 1
Toss sliced cabbage with vinegar, 0.5 tsp salt, and let sit 10 min. Stir occasionally.
- 2
Mix diced tomato, minced onion, pinch of salt & pepper in a small bowl. Set aside.
- 3
Combine masa harina, warm water, and salt in a bowl. Mix with your hands until dough holds together, ~2 min.
- 4
Let dough rest 5 minutes. It should feel soft like playdough, not sticky.
- 5
Wet your hands. Scoop 2.5 tbsp dough, flatten into a 3-inch disk, add 1 tbsp filling to center.
- 6
Fold edges over filling and re-flatten gently to a 0.5-inch-thick disc. Repeat with remaining dough.
- 7
Heat 2 tbsp oil in a skillet over medium-high until shimmering, ~90 seconds.
- 8
Cook 2 pupusas at a time 3–4 min per side until golden brown and lightly crispy.
- 9
Transfer to a plate; repeat with remaining dough and oil.
- 10
Serve pupusas hot with curtido and tomato salsa on the side.
Tools you’ll need
- large mixing bowl
- 12-inch nonstick or cast-iron skillet
- measuring cups & spoons
- small knife & cutting board
- paper towels
- plate
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