Pupusas

Start by making the curtido: bring a large pot of water to a boil, then add the cabbage and boil it until soft; reserve 1/2 cup of the water, then drain the rest. Transfer the cabbage to a bowl and add the carrot, onion, salt, vinegar, and the reserved hot water. Allow the mixture to sit while you prepare the pupusas.

Next, make the filling: stir the refried beans, chicken seasoning and cheese together in a bowl; set aside.

Next, make the dough: add the masa and salt to a large mixing bowl, then add the water in 1 cup at a time, using your hands to stir everything together to form the dough. Once all of the water has been added, the dough should feel similar to play-doh.

Now, it's time to assemble the pupusas! Grab a small handful of the dough and use your palms to flatten it into a disc. Use your fingers to lift the edges up a bit so it resembles a shallow cup, then add 1-2 tablespoons of the bean mixture into the center. Fold the sides up so that the dough forms a ball, then use your palms to flatten it back out into a disc. It's ok if it isn't perfect! This process takes several tries to get right. Repeat this process until all of the bean mixture is used up.

Heat 1 tablespoon of oil in a cast iron skillet (or heavy bottomed skillet) over medium heat. Add 3 pupusas and cook them for 2-3 minutes, then use a spatula to flip them over and cook for 1-2 minutes until they're golden on the outside. Repeat this process with all of the pupusas.

Serve pupusas with curtido on top (and salsa roja, if available) and enjoy!

Equipment Needed

Allergens