Worldly Treats with No Meats - El Salvador - Pupusas w/ Salsa Roja & Curtido

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while processed cheese is more affordable.

pork

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is leaner, while ground beef can be more budget-friendly.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a different flavor profile, while white vinegar is commonly available.

Shred half a head of cabbage and 2 carrots, slice 1/2 white onion, and dice 2 serrano peppers.

In a large mixing bowl, combine the cabbage, carrots, onions, peppers, 2 tablespoons dried oregano, and 5 teaspoons coarse salt.

Let the mixture rest for 30 minutes to release moisture from the cabbage.

Pack the mixture tightly into a quart-sized mason jar, pressing down to release water until the vegetables are covered.

If necessary, add a little distilled water to ensure the vegetables are submerged.

Put a lid on the jar but do not screw it on tightly to allow gas to escape during fermentation.

Leave the jar at room temperature for a minimum of 24 hours and up to 5 days, tasting after 24 hours to check for desired tanginess.

Once fermented to taste, screw the lids on and place the jars in the fridge, where they will keep for at least one month.

For the salsa roja, heat 2 tablespoons olive oil in a pot.

Add 1 (15 ounce) can whole tomatoes, 1/2 coarsely chopped white onion, 1 clove garlic, 1 jalapeno, 2 tablespoons dried oregano, 1/2 teaspoon salt, and pepper to taste into a blender and blend until fairly smooth.

Transfer the blended sauce to the pot and bring to a simmer over medium heat, then lower the heat and let it simmer with the lid on for about 30 minutes.

For the dough, in a large mixing bowl, combine 2 cups masa harina, 1 teaspoon salt, 1 1/2 cups warm water, and 2 tablespoons oil.

Mix with a wooden spoon for about one minute until a smooth ball of dough forms; it should be soft but not sticky.

Cover the dough and let it rest for 15 minutes to fully hydrate.

Divide the dough into six pieces and keep them covered.

Take one piece of dough at a time and flatten it into a thin disc between your hands.

Add about 1 teaspoon of black beans, a little cheese, and some sliced sweet peppers to the center of the disc.

Fold the edges of the dough over the filling to cover it and meet in the center, then flatten it between your hands to make a thick stuffed pancake.

Place the shaped pupusas on a tray and heat a skillet or grill over medium heat, adding some oil to lightly coat the surface.

Fry the pupusas for 2 to 4 minutes on each side until golden with some dark spots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens