Salvadoran Pupusas with Curtido and Salsa Roja
Authentic, step-by-step recipe for tender stuffed pupusas, tangy curtido, and flavorful salsa.
Pupusas** (Makes 8)
Dough:**
– 2 cups *masa harina* (corn flour for tortillas, e.g., Maseca)
– 1½–2 cups warm water
– ½ tsp salt
**Fillings (choose one or mix):**
– **Cheese:** 1½ cups grated *quesillo* (Salvadoran cheese) or substitute with Oaxaca/mozzarella + crumbled farmer’s cheese.
– **Beans:** 1 cup refried beans (blend cooked red beans with a pinch of cumin).
– **Revueltas:** ½ cup refried beans + 1 cup grated cheese.
**Instructions:**
- **Make dough:** Mix masa harina, salt, and 1½ cups warm water. Knead 3–5 minutes until soft and pliable (like Play-Doh). Add water if dry. Rest 10 minutes.
- **Fill:**
– Divide dough into 8 balls (golf-ball size).
– Flatten one ball into a 4-inch disc. Add 1–2 tbsp filling in center.
– Cup the disc, fold edges up to seal, then gently pat into a ½-inch-thick disc (5 inches wide). Smooth cracks with damp fingers.
- **Cook:**
– Heat a skillet or griddle over medium. Lightly grease.
– Cook pupusas 2–4 minutes per side until golden with charred spots. Press gently with spatula to ensure even cooking.
– Serve immediately (best hot).
**Curtido** (Fermented Cabbage Slaw)
**Ingredients:**
– 4 cups shredded green cabbage
– 1 large carrot, julienned
– ½ onion, thinly sliced
– 1–2 jalapeños, thinly sliced (optional)
– 1½ cups boiling water
– 1 cup apple cider vinegar
– 1 tsp dried oregano
– 1 tsp salt
– ½ tsp sugar
**Instructions:**
- Place cabbage, carrot, onion, and jalapeños in a large jar.
- Boil water, vinegar, oregano, salt, and sugar. Pour over vegetables.
- Cool to room temperature, then cover and refrigerate 24–48 hours before serving. Stir daily. Keeps 2+ weeks.
**Salsa Roja** (Tomato Sauce)
**Ingredients:**
– 4 ripe tomatoes, quartered
– ½ onion, chopped
– 2 cloves garlic
– 1–2 dried *chiles de árbol* or 1 jalapeño (stemmed)
– ½ cup water or broth
– ½ tsp cumin
– Salt to taste
– 1 tbsp oil
**Instructions:**
- **Simmer:** In a pot, combine tomatoes, onion, garlic, chiles, and water. Boil 10 minutes until soft.
- **Blend:** Cool slightly, blend with cumin and salt until smooth.
- **Cook:** Heat oil in a pot. Pour in sauce, simmer 10 minutes until thickened. Cool before serving.
—
### **Serving**
– **Traditional:** Serve pupusas hot with curtido and salsa roja on top.
– **Accompaniments:** Pair with refried beans (*frijoles refritos*) or Salvadoran crema.
– **Storage:**
– Pupusas: Freeze uncooked, sealed in plastic. Cook from frozen (add 1–2 min per side).
– Curtido: Lasts weeks refrigerated.
– Salsa: Refrigerate up to 1 week.
**Pro Tips:**
– Keep dough moist (cover with damp cloth while shaping).
– For crispier pupusas, use a lightly oiled cast-iron skillet.
– Curtido flavor improves after 2 days—plan ahead!
*¡Buen provecho!* Enjoy this taste of El Salvador.