How to Make Authentic Pupusas for Under $1 Per Serving

Name: How to Make Authentic Pupusas for Under $1 Per Serving
Ingredients: For the Pupusa Dough (Masa):; 2 cups Masa Harina (corn flour for tortillas, not cornmeal); 1 1/2 to 2 cups warm water, plus more as needed; 1 teaspoon salt; For the Refried Bean & Cheese Filling (Frijoles con Queso):; 1 (15-ounce) can refried red or black beans, preferably smooth; 1 1/2 cups shredded low-moisture mozzarella or Oaxacan cheese; For the Curtido (Pickled Cabbage Slaw):; 1/2 medium head of green cabbage, cored and very thinly sliced; 1 large carrot, peeled and grated; 1/2 white onion, thinly sliced; 1 jalapeño, thinly sliced (optional, for heat); 1/2 cup apple cider vinegar; 1/4 cup water; 1 teaspoon dried oregano (Mexican oregano if available); 1/2 teaspoon salt; For the Salsa Roja (Simple Tomato Sauce):; 2 large Roma tomatoes, quartered; 1/4 white onion, roughly chopped; 1 clove garlic; 1/4 jalapeño or 1 small chile de árbol (optional); 1/2 cup water; 1/2 teaspoon dried oregano; Salt to taste; 1 teaspoon vegetable oil

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How To Make Authentic Pupusas For Under $1 Per Serving Welcome to the heart of Salvadoran cuisine. The pupusa, El Salvador's beloved national dish, is

Ingredients

Instructions

Step 1: Make the Curtido (At least 1 hour ahead)
In a large bowl, combine the thinly sliced cabbage, grated carrot, sliced onion, and optional jalapeño. In a separate small bowl, whisk together the apple cider vinegar, water, dried oregano, and salt until the salt is dissolved. Pour the vinegar mixture over the cabbage mixture and toss thoroughly to combine. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight. The flavors will meld and the cabbage will soften slightly while retaining a pleasant crunch.
Step 2: Make the Salsa Roja
In a small saucepan, combine the tomatoes, onion, garlic, and optional chili with 1/2 cup of water. Bring to a boil, then reduce the heat and simmer for about 10 minutes, until the vegetables are very soft. Carefully transfer the contents of the saucepan to a blender. Add the oregano and a pinch of salt. Blend until completely smooth. In the same saucepan, heat 1 teaspoon of vegetable oil over medium heat. Pour the blended salsa into the pan (be careful, it may splatter) and cook, stirring occasionally, for 5-7 minutes, until the salsa has deepened in color and thickened slightly. Season with additional salt to taste. Set aside.
Step 3: Prepare the Filling
In a medium bowl, combine the refried beans and shredded cheese. Mix until they are thoroughly incorporated into a thick, paste-like consistency. Set aside.
Step 4: Make the Masa Dough
In a large bowl, whisk together the Masa Harina and 1 teaspoon of salt. Gradually pour in 1 1/2 cups of warm water, mixing with your hands. Continue to add water, a tablespoon at a time, and knead the dough in the bowl until it comes together. It should be soft, pliable, and feel like smooth play-doh. It should not be sticky or overly dry and crumbly. Cover the bowl with a damp cloth and let the masa rest for 10-15 minutes to fully hydrate.
Step 5: Assemble the Pupusas
Prepare a small bowl with a cup of water and a tablespoon of oil mixed together; this will be for your hands. Heat your comal or skillet over medium heat. Divide the rested masa dough into 8-10 equal-sized balls (about the size of a golf ball). Dip your hands in the water/oil mixture to prevent sticking. Take one ball of dough and, using your palms, flatten it into a disc about 4 inches in diameter. Cup the disc in one hand and place about 1.5 tablespoons of the bean and cheese filling in the center. Carefully bring the edges of the dough up and around the filling, pinching them together at the top to seal the filling inside. Roll it gently back into a ball. Now, carefully flatten the ball by patting it back and forth between your palms, rotating as you go, until you have a uniform disc about 1/4-inch thick and 4-5 inches in diameter. If a small crack appears, just pinch it closed.
Step 6: Cook the Pupusas
Place the formed pupusa directly onto the preheated dry comal or skillet. Cook for 4-6 minutes on the first side, until it’s golden brown with some darker charred spots and easily releases from the pan. Flip with a spatula and cook for another 4-6 minutes on the other side. The pupusa may puff up slightly, which is a great sign the inside is cooking. Repeat the shaping and cooking process with the remaining dough and filling.
Step 7: Serve
Serve the pupusas immediately while they are hot and the cheese is gooey. Top with a generous amount of curtido and a spoonful of salsa roja.