Pupusa
El Salvador's national dish — thick, hand-patted masa corn cakes filled with chicharrón (pork paste) and Salvadoran quesillo cheese, cooked on a hot comal. Served with curtido (fermented cabbage slaw) and salsa roja. Eaten in the morning, noon and night.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Curtido: pour boiling water over cabbage and carrot for 1 minute. Drain. Mix with vinegar, salt, oregano and chilli. Refrigerate at least 30 minutes (1–3 days is better — it lightly ferments).
About 5 min
Masa: mix masa harina with warm water and salt until it forms a smooth, moist dough (like soft playdough). It should hold its shape when patted. If too dry, add water a tbsp at a time.
About 11 min
Mix pork chicharrón paste with the quesillo/mozzarella for the filling.
About 11 min
Divide masa into 8 balls (70g each). Flatten each in your palm into a 10 cm disc. Place 2 tbsp filling in the centre. Fold the edges up and over the filling and pinch to seal completely. Re-flatten with your palms into a 12 cm thick disc.
About 11 min
Cook on a lightly oiled hot comal or cast iron pan over medium-high heat for 4–5 minutes per side until golden-brown spots appear and the cheese inside is melted.
About 11 min
Serve the hot pupusas immediately with curtido piled on top and salsa roja on the side.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 18 g
- Carbs
- 52 g
- Fat
- 16 g
- Fibre
- 4 g
- Sugar
- 4 g
- Sodium
- 680 mg
Contains: gluten, dairy
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Recipe by Boon Tools.