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Pupusas

Pupusas with Curtido from El Salvador

Erica Dinho
5 from 37 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Latin
Servings 4 servings
Calories 405 kcal

Ingredients
 

Curtido

  • ½ head green cabbage shredded
  • 1 carrot shredded
  • ¼ teaspoon finely chopped habanero pepper
  • ½ red onion thinly sliced
  • Salt and pepper
  • Juice of ½ lime
  • ½ cup white vinegar
  • ¼ cup warm water

Pupusas

  • 2 cups masarina or corn flour
  • 1 cup warm water
  • ¼ teaspoon salt
  • ¼ cup cheddar cheese
  • ¼ cup queso fresco
  • ¼ cup mozzarella cheese
  • 1 cup refried beans
  • 1 cup cooked chicharrón diced

Instructions
 

  • Combine the masa harina, warm water and salt, mixing thoroughly. Let mixture stand for five minutes.
  • Knead with your hands for about 3 minutes, moistening your hands with water as you work.
  • Form 8 small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover, flatten to ½ inch.
  • Remove the top plastic of 4 tortillas, sprinkle the cheddar cheese, queso fresco and mozarella cheese over the bottom of each tortilla. Add the refried beans evenly on top of the cheese, then top with chicharron. Top with another tortilla. Press the borders to close the pupusa so the filling does not come out.
  • Add the oil to a nonstick pan over medium heat. Place the pupusas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown. Serve warm with curtido.

To make the curtidio:

  • Place all the ingredients in a bowl an mix well. Place in the fridge until ready to serve.

Nutrition

Calories: 405kcalCarbohydrates: 60gProtein: 18gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 25mgSodium: 805mgPotassium: 434mgFiber: 10gSugar: 7gVitamin A: 3017IUVitamin C: 44mgCalcium: 286mgIron: 6mg
Keyword Pupusa salvadoreña, Pupusas
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