Pupusas are a traditional Salvadoran dish made with a thick, handmade corn tortilla stuffed with a variety of toppings. They are served with a vinegary slaw called curtido. These cheese ones are basic and comforting. Once you've mastered these, play with other stuffing such as been and cheese, pork, or all three. Easy to make and delicious, make sure you assemble the curtido the day before to give the flavors time to meld and the cabbage to soften.
-1/2 head of purple cabbage, shredded
-1/2 yellow onion, very thinly sliced
-1/2 cup apple cider vinegar
-1 1/2 tsp salt
-1/2 tsp sugar
-1 tsp dried oregano
-1/2 tsp chili flakes
-2 cups masa harina
-1 1/2 cup water
-12 oz queso Qaxaca or mozzarella, grated
-3 tbsp olive oil
In a large bowl, mix together cabbage, onion, 1/2 tsp salt and oregano.
In a small bowl, mix together sugar and vinegar until sugar is dissolved. Toss with cabbage mixture. Place in refrigerator and let sit overnight.
In large bowl, mix masa harina, water, and 1 tsp salt.
With lightly greased hands, form masa mixture into a golf ball sized ball. Use your thumbs to hollow out the inside of the ball and fill with cheese. Close the top of the ball around the cheese and flatten together with your palms to about 1/2" thick. Repeat with remaining cheese and masa.
Heat large cast iron skillet over medium-high heat. Add a very small amount of oil (about 1/2 tbsp) to lightly grease the pan. Add as many pupusas as you can without overlapping. Cook until browned on both sides, about 4 minutes per side. Repeat until all are cooked through.*
Serve warm with curtido (cabbage slaw).
*Don't worry if some of the cheese escapes. This will just add flavor.