COMO HACER CURTIDO Y SALSA PARA PUPUSAS
Recipes in this Video
Curtido is a traditional Salvadoran condiment, often served alongside pupusas. This tangy slaw adds a refreshing crunch and balances the richness of the dishes it accompanies. In recent years, curtido has gained popularity beyond El Salvador, becoming a beloved topping for various Latin American meals.
Ingredients
- ●cabbage
- ●carrots
- ●onion
- ●jalapeño
- ●oregano
- ●vinegar
- ●water
- ●salt
- ●sugar
Instructions
- 1Shred the cabbage and place it in a large bowl.
- 2Grate the carrots and add them to the bowl with the cabbage.
- 3Thinly slice the onion and jalapeño, then add them to the bowl.
- 4In a separate bowl, combine vinegar, water, salt, and sugar.
- 5Stir the vinegar mixture until the salt and sugar dissolve completely.
- 6Pour the vinegar mixture over the shredded vegetables.
- 7Add oregano to the bowl and mix everything well.
- 8Cover the bowl with plastic wrap and let it sit at room temperature for 24 hours.
- 9Transfer the curtido to a clean jar and refrigerate.
- 10Allow the curtido to marinate for at least 3 days before serving.
Pupusas are a traditional dish from El Salvador, often enjoyed as street food or at family gatherings. Made from masa and filled with various ingredients, they symbolize the country's rich culinary heritage. Today, pupusas have gained popularity beyond Central America, with many variations emerging globally.
Ingredients
- ●masa harina
- ●water
- ●salt
- ●cheese
- ●refried beans
- ●pork
- ●cabbage
- ●carrots
- ●vinegar
- ●oregano
- ●pepper
- ●jalapeños
- ●sour cream
- ●oil
Instructions
- 1Combine masa harina, water, and salt in a bowl until a smooth dough forms.
- 2Divide the dough into equal portions and shape each into a ball.
- 3Flatten each ball into a disc about 1/4 inch thick.
- 4Place a spoonful of cheese, refried beans, and pork in the center of each disc.
- 5Fold the edges of the disc over the filling and pinch to seal.
- 6Gently flatten the filled pupusa to form a thicker disc.
- 7Heat a skillet over medium heat and add a little oil.
- 8Cook each pupusa for 3-4 minutes on each side until golden brown.
- 9Prepare the curtido by mixing shredded cabbage, carrots, vinegar, oregano, and pepper in a bowl.
- 10Let the curtido sit for at least 30 minutes to develop flavors.
- 11Serve pupusas warm with curtido and sour cream on the side.
- 12Enjoy with jalapeños for added spice, if desired.
Ingredients
- ●4 medium tomatoes
- ●1/2 onion, finely chopped
- ●1/4 cup cilantro, chopped
- ●1 jalapeño, seeded and minced
- ●1 lime, juiced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Bring a pot of water to a boil.
- 2Add the tomatoes to the boiling water and blanch for about 1-2 minutes until the skins start to split.
- 3Remove the tomatoes and place them in a bowl of ice water to cool.
- 4Once cooled, peel the skins off the tomatoes and chop them finely.
- 5In a mixing bowl, combine the chopped tomatoes, onion, cilantro, jalapeño, lime juice, salt, and black pepper.
- 6Mix all the ingredients well until combined.
- 7Taste and adjust seasoning if necessary.
- 8Let the salsa sit for at least 15 minutes to allow the flavors to meld.
- 9Serve with pupusas or as a dip with tortilla chips.
Equipment
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