Easy Pupusa Recipe With Coleslaw

Easy Pupusa Recipe With Coleslaw
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This is the best and easiest way to make traditional pupusas, hands down! This easy pupusa recipe with coleslaw, the slaw is called curtido in Spanish, originates from El Salvador, and is made by combining cornflour with water and salt then mixing them together. These traditional Salvadorian stuffed patties are then cooked on a griddle and served with pickled cabbage slaw we all know as curtido and salsa roja which is a tomato sauce.

When it comes to Pupusas, the filling options are endless with many variations, pulled pork, chicken, and beef.

In this easy pupusa recipe, these stuffed El Salvadorian pupusa savory corn cakes are filled with mozzarella cheese and adobo chipotle peppers. You can use other peppers like pickled jalapenos, banana peppers, or simply keep mild and use green or red peppers. Anything goes when you making stuffed Pupusas!

WHAT ARE PUPUSAS?

Pupusas are flat round disc-shaped corn patties, some refer to them as savory corn cakes. They can be stuffed with essentially anything but are traditionally filled with cheese, chicken, beef, pulled pork, chorizo, or fried beans.

Pupusas are gluten-free and prepared using pregelatinized corn flour or corn masa which is corn flour treated in lime juice. The pupusas are served with pickled coleslaw (curdito) and tomato salsa.

pupusa with curtido

Pupusa Filling Options

  1. Bean and cheese pupusa
  2. Pork bean and cheese pupusa
  3. Chicharrón pupusas (fried pork rind)
  4. Beef pupusas
  5. Chorizo pupusas
  6. Chicken pupusas
  7. Mixed vegetable pupusas

Ready to make this easy pupusa recipe with coleslaw? Let’s do it!

Ingredients For Pupusa Curtido (Pickled Colesalw)

  • 3 cups shredded cabbage
  • 1 1/4 cup water (Hot)
  • 1 1/4 cup vinegar
  • 1 carrot thinly grated
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon sugar
  • 2 teaspoon oreagno
  • 1 teaspoon basil

Ingredients For Pupusa Dough

  • 4 cups corn flour or massa harina (480 grams)
  • 3 1/2 cups water (840 grams) plus some water for your hands for shaping
  • 1 1/2 teaspoon salt (9 grams)
  • 2-3 tablespoon oil for brushing skillet or griddle or use pan release

Ingredients For Pupusa Filling

  • 3 cups shredded mozzarella or fresh spanish cheese
  • 1/2 cup chipotle in adobo sauce or sliced jalapeño pepper

Ingredients For Salvardian Salsa Roja

  • 1 can crushed tomatos (15oz)
  • 1/4 cup water
  • 1/4 cup finely chopped onion
  • 4 teaspoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • pinch of salt and pepper
  • 1 teaspoon cilantro or parsley finely chopped

How To Make Salvadorian salsa Roja?

  1. Place all the salsa roja ingredients into a pot and bring to a simmer on medium low for about 20-25 minutes.
  2. Transfer salsa into a jar and cover, keep refrigerated until ready to use.

How To Make Curtido?

  • Add the shredded cabbage, carrots, basil and oregano into a medium size bowl and combine.
  • Pour in the hot water, vinegar, sugar and salt and toss together.
  • Cover the bowl with plastic wrap and place into refrigerator for at least 2 hours before serving.

How To Make Pupusa Dough?

  • Combine the corn flour and salt into a large bowl and mix togther using a whisk.
  • Create a tunnel in the center of the corn flour mixture and add the water.
  • Using a spatula, bring the outer corn flour towards the center mixing in the corn flour mixture and water, continue mixing and kneading the with the spatula until the the dough becomes smooth. You can also use your hands, the dough consisitency should be soft.

How To Shape And Fill The Pupusas?

  • Add some water into a bowl, this will be used to wet your hand to prevent the pupusa dough from sticking.
  • Scoop a dollop of the pupusa dough using a large spoon or ice cream scoop about 2-2 1/2 ounce each scoop
  • Wet your hands with water and carefully flatten the dough to about 1/2 inch in thickness round disc.
  • Add and spread 2 tablespoons of mozarrella or fresh spanish cheese and 1 or 2 pieces of chipotle peppers or sliced jalapeño peppers in the center.
  • Bring the outer dough towards the center wrapping it over the filling and pinching the ends to seal the seams.
  • It you need to wet your hands again and gently flatten the filled pupusa dough until it reaches about 1/2 inch in thichness and 3 1/2 to 4 inches in diameter.
  • Set aside on a plate and repeat untul all the pupusa dough is formed and filled.
  • Preheat your non stick skillet or griddle over medium heat and brush with some oil or spray with pan release.
  • Place the pupusas into the skillet or griddle and cook each side for about 5-6 minutes, then place onto a plate and cover with alumium foil.
  • Repeat until all the pupusas are cooked.
  • Serve with curtido slaw and salsa roja (tomato sauce).
  • Enjoy!
pupusas with cheese
pupusa with curtido

Pupusas With Curtido (Slaw) and Salsa Roja

This easy pupusa recipe with coleslaw, the slaw is called curtido in Spanish, originates from El Salvador, and is made by combining cornflour with water and salt then mixing them together. These traditional Salvadorian stuffed patties are then cooked on a griddle and served with pickled cabbage slaw we all know as curtido and salsa roja which is a tomato sauce.
Prep Time 30 mins
Cook Time 25 mins
Course Breakfast, Lunch, Side Dish
Cuisine Salvadoran
Servings 4 people
Calories 400 kcal

Equipment

  • Skillet or Griddle
  • Pot
  • Spatula
  • Bowls
  • Large spoon or ice cream scoop

Ingredients
  

  • INGREDIENTS FOR PUPUSA CURTIDO PICKLED COLESALW
  • 3 cups shredded cabbage
  • 1 1/4 cup water Hot
  • 1 1/4 cup vinegar
  • 1 carrot thinly grated
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon sugar
  • 2 teaspoon oreagno
  • 1 teaspoon basil
  • INGREDIENTS FOR PUPUSA DOUGH
  • 4 cups corn flour or massa harina 480 grams
  • 3 1/2 cups water 840 grams plus some water for your hands for shaping
  • 1 1/2 teaspoon salt 9 grams
  • 2-3 tablespoon oil for brushing skillet or griddle or use pan release
  • INGREDIENTS FOR PUPUSA FILLING
  • 3 cups shredded mozzarella or fresh spanish cheese
  • 1/2 cup chipotle in adobo sauce or sliced jalapeño pepper
  • INGREDIENTS FOR SALVARDIAN SALSA ROJA
  • 1 can crushed tomatos 15oz
  • 1/4 cup water
  • 1/4 cup finely chopped onion
  • 4 teaspoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • pinch of salt and pepper
  • 1 teaspoon cilantro or parsley finely chopped

Instructions
 

  • SALVADORIAN SALSA ROJA
  • Place all the salsa roja ingredients into a pot and bring to a simmer on medium low for about 20-25 minutes.
  • Transfer salsa into a jar and cover, keep refrigerated until ready to use.
  • CURTIDO (Coleslaw)
  • Add the shredded cabbage, carrots, basil and oregano into a medium size bowl and combine.
  • Pour in the hot water, vinegar, sugar and salt and toss together.
  • Cover the bowl with plastic wrap and place into refrigerator for at least 2 hours before serving.
  • PUPUSA DOUGH
  • Combine the corn flour and salt into a large bowl and mix togther using a whisk.
  • Create a tunnel in the center of the corn flour mixture and add the water.
  • Using a spatula, bring the outer corn flour towards the center mixing in the corn flour mixture and water, continue mixing and kneading the with the spatula until the the dough becomes smooth. You can also use your hands, the dough consisitency should be soft.
  • SHAPE AND FILL THE PUPUSAS
  • Add some water into a bowl, this will be used to wet your hand to prevent the pupusa dough from sticking.
  • Scoop a dollop of the pupusa dough using a large spoon or ice cream scoop about 2-2 1/2 ounce each scoop
  • Wet your hands with water and carefully flatten the dough to about 1/2 inch in thickness round disc.
  • Add and spread 2 tablespoons of mozarrella or fresh spanish cheese and 1 or 2 pieces of chipotle peppers or sliced jalapeño peppers in the center.
  • Bring the outer dough towards the center wrapping it over the filling and pinching the ends to seal the seams.
  • It you need to wet your hands again and gently flatten the filled pupusa dough until it reaches about 1/2 inch in thichness and 3 1/2 to 4 inches in diameter.
  • Set aside on a plate and repeat untul all the pupusa dough is formed and filled.
  • Preheat your non stick skillet or griddle over medium heat and brush with some oil or spray with pan release.
  • Place the pupusas into the skillet or griddle and cook each side for about 5-6 minutes, then place onto a plate and cover with alumium foil.
  • Repeat until all the pupusas are cooked.
  • Serve with curtido slaw and salsa roja (tomato sauce).
  • Enjoy!
Keyword pupusa, pupusas, pupusas with corn flour, pupusas with curtido, pupusas with massa harina, pupusas with salsa roja, traditional pupusa recipe


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