Pupusas with Curtido & Salsa Roja
Delicious El Salvadoran “Grilled Cheeses”, served best with curtido and salsa Roja. Prepare your curtido and salsa Roja first, up to a week ahead of time.
Then make the dough when you’re ready to enjoy!
Recipe Video
@carsonsweezy Food for the soul. Cheese stuffed pupusas #recipe #cheese #grill
♬ original sound - Carson Sweezy
For the Pupusa Dough
This isn't a perfect ratio type dough. You'll need to feel the dough. You want it to be claylike, kind of moist. I always make the dough moister than I think it should be...and that seems to be the perfect ratio.
If the dough cracks all over when you roll, it's probably too dry
Ingredients
5 c masa harina flour
2 tsp salt
4 cups cold water
Fillings of your choice: refried beans, cheese, pork, butternut squash, etc.
Method
Mix flour and salt in a large bowl
Gradually mix in cold water until a smooth, clay-like dough forms
To assemble the pupusa: Take golf ball sized dough balls and flatten out 2". Fill the center with 1 tsp of filling and cheese, then press to seal the edges together.
Roll the sealed dumpling into a ball. Then flatten with your hands.
Grill 2-4 minutes per side on medium-high heat
Serve with the curtido and salsa roja.
For the Salsa Roja
Ingredients
2 lbs tomatoes
1/2 red onion
1 cloves garlic
1 Tbsp oregano
Salt, Pepper to taste, quick splash of oil
Water to almost cover
Method
Add all ingredients to a medium pot. Bring to boil, and cook just until the tomatoes burst.
Add all the ingredients to a blender, including the liquid and puree until smooth.
Return to pot and bring to boil. Reduce until your preferred thickness
For the Curtido (cabbage slaw)
Ingredients
Half a head of green cabbage, shredded
1/2 white onion, sliced
3 medium carrots, grated
4 cups boiling water
1 cup apple cider vinegar
2 Tbsp olive oil
Oregano to taste
Salt, Pepper to taste
Method
Place vegetables in a large bowl and cover with boiling water. Let sit for 10 minutes
Drain water and return the vegetables to the bowl. Add vinegar, oil, and seasonings
Marinade in fridge for at least 20 minutes, overnight is best.
