Ingredients

3 cups green cabbage (thinly shredded)

0.5 cup carrot (shredded)

0.5 cup white vinegar

0.25 cup water

0.5 tsp dried oregano

0.25 tsp salt

2 cups masa harina (not cornmeal or corn flour)

1.75 cups warm water (plus more if needed, divided)

1 tsp salt

1.5 cups shredded Oaxaca cheese or mozzarella (firmly packed)

2 tbsp vegetable oil (for greasing hands and griddle)

Instructions

Step 1: In a medium bowl, combine the shredded cabbage, shredded carrot, white vinegar, water, dried oregano, and salt. Mix well with your hands, squeezing gently to help the cabbage soften. Cover and set aside while you prepare the pupusas; the longer it sits, the better it tastes.

Step 2: In a large bowl, whisk together the masa harina and 1 teaspoon of salt.

Step 3: Gradually add 1.75 cups of warm water to the masa mixture, mixing with your hands until a soft, pliable dough forms. Knead for 3-5 minutes until smooth. The dough should be soft but not sticky. If too dry and crumbly, add water a tablespoon at a time; if too wet, add masa harina. Cover the bowl and let the dough rest for 10 minutes.

Step 4: Lightly grease your hands with vegetable oil. Take a golf ball-sized piece of dough and roll into a ball. Press your thumb into the center to create an indentation, then flatten into a disk about 3-4 inches in diameter and 1/4 inch thick. Place 1-2 tablespoons of shredded cheese in the center.

Step 5: Carefully gather the edges of the dough over the cheese, pinching to enclose the filling completely. Roll it gently back into a ball, then flatten again into a disk about 4-5 inches in diameter and 1/2 inch thick. Repeat with remaining dough and cheese.

Step 6: Heat a griddle or large heavy-bottomed pan over medium-high heat. Lightly brush with vegetable oil. Place 2-3 pupusas on the griddle, spaced apart. Cook for 4-6 minutes per side until golden brown, slightly puffed, and crispy on the edges. Adjust heat to avoid burning.

Step 7: Transfer cooked pupusas to a plate and serve hot with the prepared curtido on the side. Enjoy!

Tips & Variations

For a traditional flavor, try using Oaxaca cheese, but mozzarella is a good substitute if unavailable.

If you prefer a meat filling, add cooked and seasoned pork or beans instead of cheese.

Letting the curtido sit for at least an hour enhances its flavor and softens the cabbage.

Keep the dough covered with a damp towel to prevent drying while forming the pupusas.

FAQs

What is masa harina and can I use cornmeal instead?

Masa harina is specially treated corn flour used for making tortillas and tamales. It differs from regular cornmeal and corn flour because of its fine texture and nixtamalization process. For authentic pupusas, use masa harina rather than cornmeal.

Can I freeze pupusas?

Yes, unfilled or filled pupusas can be frozen on a baking sheet, then transferred to a freezer bag once firm. Reheat by pan-frying directly from frozen, cooking a bit longer to ensure they warm through.