Cheesy Pupusas with Salsa and Curtido

Ingredients

• 4 Roma tomatoes (For salsa)
• 1 White onion (For salsa; roughly chopped)
• 5 Garlic cloves (For salsa)
• 1 Jalapeño (For salsa)
• 0.5 cup Chicken stock (For salsa)
• 0.5 tsp OCEAN seasoning (The source writes “OCEAN”; the intended seasoning is unclear, so preserve the original wording.)
• 1 packet Chicken bouillon (For salsa; packet size not specified)
• 0.5 tsp Black pepper (For salsa)
• 0.5 Green cabbage (For curtido; thinly sliced)
• 2 Large carrots (For curtido; grated)
• 1 Small white onion (For curtido; thinly sliced)
• 1 Jalapeños (The source specifies 1–2; use 1 for moderate heat, thinly sliced)
• 0.75 cup White vinegar (For curtido)
• 0.25 cup Water (For curtido)
• Salt (For curtido, to taste)
• Black pepper (For curtido, to taste)
• 1 tsp Sugar (Optional; added to balance the curtido)
• 2 cup Masa harina (Estimated quantity for approximately 12 pupusas; mix with water according to package directions until moist but not wet)
• 1.5 cup Water (Estimated amount for hydrating the masa; add gradually as needed)
• 3 cup Shredded mozzarella cheese (Estimated filling quantity)
• 2 tbsp Milk (A splash mixed into the cheese to make a paste; estimated amount)
• 1 tbsp Neutral cooking oil (For frying the pupusas on the pan; estimated amount)

Steps

1. 1

   Prepare the masa by combining the masa harina with water gradually. Knead until the dough is moist and pliable, resembling moist dough rather than wet dough. Let it hydrate and rest for about 10 minutes while preparing the filling.

2. 2

   Place the shredded mozzarella in a bowl and add a small splash of milk. Mix until it forms a cohesive cheese paste that will be easier to enclose inside the pupusas.

3. 3

   Keep a bowl or bucket of water nearby for wetting your fingers while shaping the pupusas. Divide the rested masa into roughly 12 balls.

4. 4

   Wet your hands, place one ball of masa in your palm, and flatten it into a small disk or shallow bowl.

5. 5

   Add a generous spoonful of the mozzarella mixture to the center of the disk. Pull the masa edges up and around the cheese, pinching them together to seal. Remove any excess dough from the sealed top.

6. 6

   Gently flatten the filled ball into a round patty. Patch any visible cracks so the cheese does not escape during cooking.

7. 7

   Heat a lightly oiled griddle or skillet over medium heat. Add the pupusas in batches without crowding the pan.

8. 8

   Cook the pupusas until golden brown on the first side, about 3–4 minutes. Turn them and cook the second side until golden and the cheese inside is melted, about 3–4 minutes more. Adjust the heat if the exterior browns before the filling is hot.

9. 9

   For the salsa, place the tomatoes, onion, garlic, and jalapeño in a blender. Add the chicken stock, OCEAN seasoning, chicken bouillon, and pepper, then blend until smooth or slightly textured according to preference.

10. 10

    Transfer the blended salsa to a saucepan and bring it to a gentle simmer over medium heat. Cook for about 10–15 minutes, stirring occasionally, until the flavors meld and the salsa thickens slightly. Taste and adjust seasoning if needed.

11. 11

    For the curtido, combine the thinly sliced cabbage, grated carrots, sliced small onion, and thinly sliced jalapeño in a large bowl.

12. 12

    Pour the vinegar and water over the vegetables. Season with salt and pepper to taste, then add the sugar if desired to balance the acidity.

13. 13

    Toss the curtido thoroughly and let it stand for at least 15 minutes so the cabbage softens and absorbs the dressing. Serve the hot pupusas with the salsa and curtido alongside.

Notes

The post explicitly provides the salsa and curtido ingredients but does not give exact masa, cheese, milk, oil, or pupusa yield quantities. Those pupusa quantities and the salsa cooking procedure are practical estimates based on the transcript and standard technique. The transcript calls the salad “cortido,” while the written description uses “curtido.”

Nutrition per serving

• main
• Latin American
• Salvadoran-inspired
• vegetarian
• cheesy
• griddled
• comfort food
• make-ahead curtido