How to Make Cheese Pupusas with Curtido and Salsa

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso blanco

Low-fat cheese reduces calories while maintaining flavor.

refried beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and are budget-friendly.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthier fats.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

Start with 2 cups of masa harina in a bowl.

Add 1/2 teaspoon of salt and whisk to combine.

Pour in 2 cups of boiling water and 1 teaspoon of vegetable oil.

Stir until no dry pockets remain and cover to rest for 20 minutes.

While the dough rests, prepare the cheese mixture using 2 ounces of cotija cheese and Monterey Jack cheese in a food processor until it reaches a wet oatmeal consistency.

Form the cheese mixture into eight cheese balls.

Prepare the curtido by whisking together 1 cup of apple cider vinegar, 1/2 cup of water, 1 tablespoon of sugar, and 1 1/2 teaspoons of salt until dissolved.

Slice 1/2 head of cabbage into thin pieces and add to the pickling liquid.

Slice 1 onion into thin rings and add to the bowl.

Shred 1 carrot and add it to the mixture.

Stem and seed 1 jalapeno, mince it, and add it to the bowl with 1 teaspoon of dry oregano.

Stir the curtido mixture and refrigerate for at least 1 hour or up to 24 hours.

After resting, take a portion of masa, flatten it, and place a cheese ball in the center.

Fold the edges over the filling to seal it and gently flatten to form a patty.

Heat a skillet over medium heat and cook each pupusa for 3-4 minutes on each side until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens