Cheesy Pupusas con Salsa Roja y Curtido

Ingredients

• 300 g masa harina
• 450 ml warm water
• 1 tsp fine sea salt
• 8 oz Mozzarella cheese (for filling)
• 2 tbsp milk (for filling)
• 4 roma tomatoes (halved)
• 1 white onion (quartered)
• 5 cloves garlic
• 1 jalapeno
• oil (to cover vegetables for roasting)
• 0.5 cup chicken stock
• 0.5 tsp sea salt
• 1 packet chicken bouillon
• 0.5 tsp pepper
• 0.5 cabbage (sliced thin)
• 2 carrots (large, grated)
• 1 white onion (small, sliced thin)
• 2 jalapeno (sliced thin; use 1-2)
• 0.75 cup vinegar
• 0.25 cup water
• salt and pepper (to taste)
• 1 tsp sugar (optional to balance flavor)

Steps

1. 1

   Prepare the curtido: In a heat-proof bowl, add the sliced cabbage and cover it with hot water. Let the cabbage sit for 5 minutes to soften.

2. 2

   Strain the cabbage and place it back into the bowl. Add the shredded carrots, sliced onion, jalapeños, vinegar, 1/4 cup water, salt, pepper, and sugar (if using). Mix very well and allow to marinate for 20 minutes.

3. 3

   Prepare the salsa roja: Place the halved Roma tomatoes, quartered onion, jalapeño, and garlic cloves on a sheet tray and coat with oil.

4. 4

   Bake the vegetables at 425°F (220°C) until they start to get blistered, about 15-20 minutes. Remove from the oven and allow to cool for 5 minutes.

5. 5

   In a blender, combine the blistered vegetables, chicken stock, salt, pepper, and chicken bouillon. Blend until smooth, being careful not to over-blend. Pour into a bowl and set aside.

6. 6

   Prepare the masa: In a large bowl, combine the masa harina, 450ml warm water, and 1 tsp salt. Mix thoroughly until all water is absorbed.

7. 7

   Place a damp cloth over the masa bowl and allow it to hydrate for 10 minutes. The dough should be pliable and moist but not wet.

8. 8

   Prepare the filling: In a medium bowl, combine the mozzarella cheese and 2 tbsp milk. Mix until it forms a paste.

9. 9

   Assemble the pupusas: Lightly wet your hands to prevent sticking. Take a portion of masa dough and roll it into a ball, then gently flatten it into a thick disc.

10. 10

    Add a spoonful of the cheese paste to the center of the disc. Carefully fold the edges of the dough up around the filling to seal it completely.

11. 11

    Gently flatten the stuffed dough back into a thick tortilla shape, being careful not to let the cheese spill out.

12. 12

    Cook the pupusas: Pan fry on a griddle or pan over medium heat for 2-3 minutes per side until golden brown and crisp on the outside.

13. 13

    Serve immediately while hot with the salsa roja and curtido salad.

Notes

The dough texture is key: it should be pliable and moist. Mixing the cheese with a little milk helps create a paste-like filling that results in better cheese pulls. The curtido benefits from sitting to absorb the vinegar and seasonings.

Nutrition per serving

• main
• Salvadoran
• vegetarian
• gluten-free
• pan-fried
• street food
• cheese