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.
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!
