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Pupusas with curtido and salsa roja

Homemade Pupusas

Savory stuffed corncake from El Salvador.

Course Main Course
Cuisine Central American, Latin American
Keyword Corn, Gluten Free, Pupusa
Prep Time 45 minutes
Cook Time 40 minutes
Resting time for Curtido 2 hours
Servings 4

Ingredients

Curtido

  • 2 c shredded cabbage
  • 1/4 c shredded red cabbage optional
  • 1 medium carrot cut into thin strips cut half in strips and grate the other half
  • 2 scallions sliced
  • 2 red radishes sliced
  • 1 Jalapeno sliced into rounds
  • 1/2 tsp chilli flakes
  • 1 tsp dried oregano
  • 1/4 c vinegar
  • 1 c water
  • 1/2 tsp salt
  • sugar a small pinch

Salsa Roja

  • 3 c tomatoes roasted and chopped
  • 1/2 c onions roasted and chopped
  • 1 jalapeno roasted, stem removed and chopped
  • 2 tbsp olive oil
  • 1/2 tsp ancho chilli powder
  • 1/4 tsp oregano dried
  • 1 tsp salt or to taste

Pupusa Filling

  • 1 can black beans your fav brand ( 15 to 16 oz)
  • 1/2 onion
  • 1 1/2 c Mexican cheese blend
  • 1 tsp olive oil
  • 1/2 tsp oregano dried
  • 1/2 tsp chilli flakes
  • salt to taste

Pupusa Dough

  • 2 c masa harina
  • 2 c boiling hot water
  • salt a small pinch

Instructions

Curtido

  1. Place the cabbage, scallions, carrot, radishes, jalapeno and red cabbage into a bowl or jar

  2. Bring the water to a rolling boil and add the salt and sugar and mix . Allow to cool slightly, then add chilli flakes, oregano and the vinegar.

  3. Pour this water vinegar mix ( brine) over the cabbage mix. Stir to combine, cover partially and leave undisturbed for at least two hours.

Salsa Roja

  1. Blend the tomatoes, jalapenos, onions together

  2. Heat oil in a pan and toss in the tomato, onion mixture

  3. add the ancho, oregano and salt and cook until sauce thickens and oil floats to the top

Pupusa Filling

  1. drain the beans and reserve some of the canning liquid

  2. add oil to a pan and cook the onions until nicely browned

  3. Remove from heat and allow to cool

  4. blend the beans, onions, cheese, salt, oregano into a thick smooth paste. You may need to use a tsp or two of the canning liquid to ease the process. Make sure the filling isn's runny

  5. Add in the chilli flakes after blending .

Pupusa Dough

  1. Place the masa harina in a bowl , add a pinch of salt . stir to combine

  2. using a wooden spoon, mix boiling hot water into the flour

  3. mix until there is no more dry flour in the bowl

  4. cover and allow to cool slightly before kneading to a smooth consistency

  5. Scoop the dough into large golf ball size portions.this Recipe makes 8 large ones. Cover the balls with a wet kitchen towel

Making the Pupusa

  1. Use the palms of your hands to pat the dough into a disc, about 4 inches in diameter.

  2. take about a tablespoon of the beans mix and place in the center of the masa disc. Gently bring the edges of the dough up and around the filling, pinching it closed into a ball. Then pat the dough between your palms again to form it back into a disc.

  3. Place the discs on a hot comal or skillet and cook for about 3 minutes on each side, until golden brown spots start appearing. You may lightly brush up some oil for extra crispy texture