Vegan Pupusa Recipe From Scratch | How to Make the Perfect Pupusas with Curtido and Salsa

Thinly slice 1 medium cabbage and 1/2 onion, then add to a bowl.

Massage the cabbage and onion with salt to soften them.

Grate 2 carrots and add to the bowl with the cabbage and onion.

Add apple cider vinegar, equal parts water, a pinch of oregano, and mix.

Set aside in a large container for later.

Saute 1/2 green bell pepper and 1/4 onion in a pan until charred.

Blend homemade or canned beans until smooth, then cook in a pan with a little oil until firm.

In a bowl, mix 3 cups masa flour with 3 cups water until it reaches a Play-Doh consistency.

For the salsa, add 7 Roma tomatoes, 1/4 onion, 2 cloves garlic, oregano, salt, and 1/2 cup water to a pot and steam for 10 minutes before blending.

Mix 1 bag of Daya vegan cheese with mashed green bell pepper and soften in the microwave for 30-45 seconds, adding lemon juice.

Form a golf-sized ball of masa, create a bowl shape, add beans and cheese, and close it up.

Flatten the pupusa between your hands or with a plate, turning it every minute to prevent cracking.

Equipment Needed

Dietary

Allergens