Description
This traditional Salvadoran Pupusa recipe features handmade corn masa dough stuffed with melty Oaxaca cheese, cooked to golden perfection on a griddle. Served with a tangy, quick curtido cabbage slaw, these savory stuffed flatbreads make a delicious and authentic meal enjoyed across Central America.
Ingredients
Scale
Curtido (Cabbage Slaw)
- 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
Pupusa Dough & Filling
- 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
- Make the Quick Curtido: In a medium bowl, combine the shredded cabbage, shredded carrot, white vinegar, water, dried oregano, and salt. Mix thoroughly with your hands, gently squeezing the cabbage to soften it. Cover and let it sit while preparing the pupusas; the flavor improves the longer it rests.
- Prepare the Masa Dough: In a large bowl, whisk together the masa harina and 1 teaspoon salt. Gradually pour in 1.75 cups warm water, mixing with your hands until a soft, pliable dough forms. Knead for 3-5 minutes until smooth and not sticky. Adjust the dough with more water or masa harina as needed. Cover with plastic wrap or a damp cloth and rest for 10 minutes.
- Shape the Pupusas: Lightly grease your hands with vegetable oil. Take golf ball-sized portions (1.5-2 ounces) of dough and roll into balls. Press your thumb into the center to create an indentation, then flatten into a 3-4 inch diameter disk about 1/4 inch thick. Place 1-2 tablespoons shredded cheese in the center.
- Seal and Reshape: Carefully gather the edges of the dough around the cheese, pinching tightly to enclose the filling. Roll it gently back into a ball and then flatten again into a 4-5 inch diameter disk about 1/2 inch thick, ensuring the filling remains sealed inside.
- Cook the Pupusas: Heat a griddle or heavy-bottomed frying pan over medium-high heat. Lightly brush it with vegetable oil. Place 2-3 pupusas on the griddle with space between them. Cook for 4-6 minutes per side until golden brown, puffed slightly, and with crispy edges. Adjust heat as needed to prevent burning.
- Serve Immediately: Transfer the cooked pupusas to a plate and serve hot alongside the curtido slaw. Enjoy these authentic Salvadoran delights fresh from the griddle!
Notes
- Use Oaxaca cheese if available for authentic flavor; mozzarella works well as a substitute.
- Adjust masa harina dough texture with water or additional masa harina to get a soft, pliable consistency.
- The curtido can be made ahead and kept refrigerated to develop more flavor.
- Make sure to seal the pupusas tightly to prevent cheese from leaking during cooking.
- Serve pupusas immediately for best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Salvadoran
Keywords: pupusa, Salvadoran recipe, masa harina, stuffed flatbread, curtido, cabbage slaw, Oaxaca cheese, traditional pupusa