Recipes: Salvadoran Pupusas Con Curtido Recipe

• Prep Time:20 minutes
• Cook Time:10 minutes
• Serves:8

 

Tagged:
90 seconds in the kitchen, cabbage, cari martens, chorizo, coleslaw, columbian, curtido, el salvador, food channel, hispanic, honduras, latin america, pupusas, pupusas con curtido, slaw,

A traditional comfort food in Latin America, this Pupusas Con Curtido recipe is perfectly balanced with a hearty chorizo stuffed masa cake, designed to complement the tangy marinated cabbage slaw, also known as curtido. As the national dish of El Salvador, Pupusas Con Curtido is warm, savory and so full of flavor that your family will be begging for more! 

 

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Foodie Byte

Feel free to buy your vegetables already shredded if you need a shortcut.

Ingredients

For the Curtido
3 cups cabbage, shredded
1 cup carrots, shredded
1 small onion, sliced thin
1/2 cup apple cider vinegar
1/4 cup water
1/2 teaspoon kosher salt
1/2 teaspoon brown sugar
1 teaspoon Mexican dried oregano
1/2 to 1 teaspoon crushed red pepper flakes
For the Pupusas
2 cups masa harina
Pinch of salt
1 1/2 cup warm water
1 lb chorizo sausage, cooked, drained.
1/4 cup green onions, sliced thin
1 cup queso fresco, or Monterey jack cheese, shredded

Preparation

For The Curtido:
Combine cabbage, carrot, and onion in a large bowl.
Combine remaining ingredients and pour over the cabbage mixture. Cover and hold in the refrigerator for at least 2 hours before serving, or overnight. When the chorizo is cooked and drained, add green onions and set aside.
For The Pupusas:
In a mixing bowl, combine the masa harina, salt, and water.
Knead to form a smooth, moist dough, similar to the consistency of play dough. If the mixture is too dry, add more water, 1 teaspoon at a time. If the dough is too sticky, add more masa harina, 1 teaspoon at a time.
Cover the bowl and let stand about 10 minutes.
Lightly oil hands, form the dough into 8 balls about 2" in diameter. Make a large indention with your thumb into one of the balls to form a small cup.
Fill the cup with 1/2 tablespoon cheese and 1/2 tablespoon meat. Wrap dough around the filling to seal it. This may take some practice to seal it so that the filling doesn’t leak.
Pat the dough back and forth between your hands to form a round disk about 1/4-inch thick. Again, this may take practice. Repeat with the remaining balls.
In a lightly oiled skillet over med-high heat, cook the pupusas 2-3 minutes on each side until golden. Serve warm, with the chilled curtido on the side.

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