Ah, pupusas—a delightful dance of flavors and textures on your tongue. I stumbled upon them during a trip to El Salvador, where the street vendors—oh, the bustling market, the smell of masa, beans, and cheese mingling in the air—made them so irresistible. Bringing this experience home, I found creating these savory pockets is easier than you’d think, and they serve as a comforting reminder of that vibrant journey.
Steps
- Begin by preparing the curtido. Combine shredded cabbage, grated carrot, and Mexican oregano in a bowl. Mix hot water, apple cider vinegar, salt, and sugar, then pour over the cabbage mixture and let it sit in the fridge for at least four hours.
- To make the pupusa dough, whisk together masa harina and salt in a bowl. Gradually add cold water and mix with a spatula until mostly combined, then knead by hand to form a soft dough.
- Divide the dough into 14 equal portions, about 2 ounces each, and roll them into balls. Use a mixture of water and oil on your hands to prevent sticking while shaping the dough.
- Flatten each dough ball into a disc about 1/4-inch thick. Place a tablespoon of mozzarella, some diced jalapeño, and squash in the center. Fold the dough over the filling to form a half-moon, then seal the edges by pinching.
- Gently flatten the filled pupusa until it is about 1/2-inch thick and 4 inches in diameter. Reapply the oil and water mixture to your hands as needed to prevent sticking.
- Preheat a cast iron skillet over medium heat and add a small amount of neutral oil. Cook the pupusas for 4 to 6 minutes on each side until golden brown, then keep warm in the oven while you finish cooking the rest.
- Serve the freshly cooked pupusas with curtido, lime wedges, and salsa roja for a complete Salvadoran meal.
Ingredients
- 1/2 head of cabbage (approximately 2 cups of shredded cabbage)
- 1 medium carrot, grated
- 1 tablespoon dried Mexican oregano (or Italian oregano if unavailable)
- 1 cup hot water
- 1 cup apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 3 cups (11.8 ounces/334g) masa harina (such as Maseca)
- 2 teaspoons kosher salt
- 2 3/4 cups cold water
- 2 cups (7.5 ounces) shredded mozzarella (or Oaxacan cheese or another melty cheese)
- 1/2 cup pickled jalapeño peppers, diced
- 1/2 cup diced roasted butternut squash
- 1 cup water
- 2 tablespoons olive oil or neutral oil
FAQ
- Can Pupusas Be Frozen?
- Yes, pupusas can be frozen for later use. Assemble the pupusas but do not cook them. Place them on a baking sheet lined with parchment paper and freeze for about 20 minutes. Then, transfer them to an airtight container or a freezer-safe plastic bag, label with the date, and store for up to four months. To cook, you can place them directly on the pan from the freezer without thawing.
- Is It Possible to Use Tamale Masa for Pupusas?
- While tamale masa is slightly different due to the addition of oil, lard, or shortening, it’s recommended to stick to the traditional pupusa masa recipe, as it is easy to prepare and yields the best results.
- Why Is Curtido Important for Pupusas?
- Curtido is a pickled cabbage and carrot mixture that complements the rich and cheesy pupusas by adding a refreshing, tangy flavor. It helps balance the flavors and enhances the overall experience of eating pupusas.
- What Are Some Filling Options for Pupusas?
- Pupusas can be filled with a variety of ingredients. Common options include cheese, refried beans, and shredded pork. You can also use roasted vegetables like squash or zucchini, pureed beans, or get creative with different types of cheese.
- What Are Some Tips for Making Pupusas?
- Using a cookie scoop can make dividing the dough faster and ensure consistency in size. Keep your hands oiled to prevent the dough from sticking, and if a tear occurs, simply pinch it shut. Additionally, using gravity to help flatten the dough can be beneficial, and keeping formed pupusas on a greased surface will prevent sticking.
Tips
- Use a 2-ounce cookie scoop to portion the dough into uniform balls quickly and easily, ensuring consistent pupusa sizes.
- Keep your hands well-oiled to prevent the sticky masa dough from adhering to them, making the shaping process smoother.
- If the masa tears while forming the pupusas, simply pinch it back together, and don’t worry if a bit of cheese leaks out during cooking; it will create a tasty cheese crisp.
- To keep cooked pupusas warm while preparing the rest, place them on a cooling rack set over a baking sheet in a 200°F oven.
Equipment
- Cast Iron Skillet or Griddle
- Silicone Brush
- 2-ounce Cookie Scoop
- Baking Sheet
- Cooling Rack
- Stainless Steel Bowls or Mixing Bowls with Lids
- Fish Spatula
