Cheesy Pupusas with Salsa Roja and Curtido Salad

Ingredients

• 300 g masa harina
• 450 ml warm water
• 1 tsp fine sea salt (For the masa)
• 8 oz mozzarella cheese (For the filling)
• 2 tbsp milk (For the cheese filling)
• 4 Roma tomatoes (Halved; for the salsa roja)
• 1 white onion (Quartered; for the salsa roja)
• 5 garlic cloves (For the salsa roja)
• 1 jalapeño (For the salsa roja)
• oil (Enough to cover the salsa vegetables)
• 0.5 cup chicken stock (For the salsa roja)
• 0.5 tsp fine sea salt (For the salsa roja)
• 1 chicken bouillon (One packet; for the salsa roja)
• 0.5 tsp black pepper (For the salsa roja)
• 0.5 cabbage (Sliced thin; for the curtido salad)
• 2 large carrots (Grated; for the curtido salad)
• 1 small white onion (Sliced thin; for the curtido salad)
• 1 jalapeños (The source specifies 1–2; sliced thin, for the curtido salad)
• 0.75 cup vinegar (For the curtido salad)
• 0.25 cup water (For the curtido salad)
• salt (For the curtido salad, to taste)
• black pepper (For the curtido salad, to taste)
• 1 tsp sugar (Optional; to balance the curtido flavor)

Steps

1. 1

   Place the thinly sliced cabbage in a heatproof bowl and cover it with hot water. Let it sit for 5 minutes to soften, then strain well and return the cabbage to the bowl.

2. 2

   Add the grated carrots, thinly sliced small white onion, sliced jalapeños, vinegar, water, salt, and black pepper to the cabbage. Add the optional sugar if desired, then mix very well. Allow the curtido to marinate for 20 minutes so it absorbs the flavor.

3. 3

   Heat the oven to 425°F. Arrange the halved Roma tomatoes, quartered white onion, jalapeño, and garlic cloves on a sheet tray, and coat the vegetables with enough oil to cover them.

4. 4

   Bake the vegetables at 425°F for about 15–20 minutes, until they start to blister. Remove the tray from the oven and let the vegetables cool for 5 minutes.

5. 5

   Transfer the blistered vegetables to a blender. Add the chicken stock, salsa salt, black pepper, and chicken bouillon. Blend until smooth, taking care not to over-blend. Pour the salsa roja into a bowl and set it aside.

6. 6

   In a large bowl, combine the masa harina, warm water, and the masa salt. Mix very well until all the water has been absorbed.

7. 7

   Cover the bowl with a damp cloth and allow the masa to hydrate for 10 minutes. The dough should be pliable and moist, but not wet.

8. 8

   In a medium bowl, combine the mozzarella and milk. Mix until the cheese becomes a paste; this will be the pupusa filling.

9. 9

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

10. 10

    Place a spoonful of the cheese filling in the center of the masa disc. Carefully fold the dough edges up around the filling and seal it completely.

11. 11

    Gently flatten the filled dough back into a thick tortilla, being careful not to let the cheese spill out. Repeat with the remaining masa and filling.

12. 12

    Pan-fry the pupusas over medium heat for 2–3 minutes on each side, until golden brown.

13. 13

    Serve the pupusas immediately with the salsa roja and curtido salad, while the cheese is still warm and stretching.

Notes

The author emphasizes judging the masa by texture: it should be pliable and moist but not wet. Serve immediately for the best cheese pull and crisp edges. The source does not specify the exact amount of oil for the salsa vegetables or the exact number of pupusas produced.

Nutrition per serving

• main
• Salvadoran
• Latin American
• vegetarian
• cheesy
• pan-fried
• make-ahead salad
• street food