Salvadoran Pupusas with Curtido

Salvadoran Pupusas with Curtido Recipe | Traditional Dish from El Salvador

Region / culture: El Salvador | Preparation time: 1 day | Cooking time: 1 hour | Servings: 25

Introduction

Salvadoran Pupusas with Curtido is a traditional dish from El Salvador that consists of thick corn tortillas filled with a savory mixture of pork and potato, served with a tangy pickled cabbage slaw called curtido. This dish is a staple in Salvadoran cuisine and is loved for its delicious flavors and comforting qualities.

History

Pupusas have been a part of Salvadoran cuisine for centuries, with origins dating back to the indigenous Pipil tribes of El Salvador. The dish has evolved over time, with different regions of the country adding their own unique twists to the recipe. Today, pupusas are enjoyed not only in El Salvador but also in many other countries around the world.

Ingredients

Curtido (pickled cabbage)

1 medium cabbage, shredded
2 carrots, shredded
1 small red onion, sliced thin
4 cups cider vinegar
4 cups water
1 tbsp dried oregano leaves, crushed
2 tsp crushed red chile flakes
1 red bell pepper or 4 ajies dulces (sweet red peppers), sliced thin
1 tbsp salt

Pork and Potato Filling

3 lb (1.36 kg) pork butt, trimmed and cut into small pieces
1 tsp salt
1 lb (454 g) tomatoes (about 3 medium)
0.5 small white onion, sliced
0.5 tsp dried oregano leaves
0.25 tsp ground black pepper
3 whole cloves
1 large russet potato

Corn Dough

4 lb (1.81 kg) masa (freshly ground corn flour)
1 cup vegetable oil

How to prepare

Curtido

In a large bowl, combine the cabbage, carrots, onion, vinegar, water, oregano, chili flakes, red bell pepper, and salt until well mixed.
Transfer the mixture to a 1-gallon glass or plastic jar.
Secure the lid and shake well to mix.
Let the mixture marinate for at least 1 day.
This mixture makes 1 gallon and can be stored in the refrigerator for up to 1 month.

Pork and Potato Filling

In a small pot, combine the pork with enough water to cover it by 2 inches and season with salt.
Bring the mixture to a rapid simmer.
Partially cover the pot and cook until the pork is tender and most of the water has evaporated, about 40 minutes.
Uncover the pot and reduce the heat to very low, allowing the pork to fry in its own fat until golden.
Remove the pot from the heat.
In a blender container, combine the tomatoes, onion, oregano, black pepper, and cloves.
Blend until smooth.
Pour the blended mixture into the saucepan with the pork.
Place the saucepan over medium heat and stir the puree with a wooden spoon to loosen any browned bits of pork from the bottom of the pot.
Remove the pot from the heat and use 2 forks to shred the meat.
Bring the mixture to a boil again.
Lower the heat and cook uncovered over medium heat for 10 minutes, or until thickened.
For the finishing touch, place the potato in a small pot with enough water to cover it.
Bring the pot to a boil and cook the potato until tender, about 20 to 30 minutes.
Remove the pot from the heat, drain the potato, and peel it.
Mash the potato or press it through a sieve.
In a bowl, combine the pork mixture with 0.5 to 0.75 cup of the mashed potato and mix thoroughly.
This filling recipe makes about 4 cups.

Forming and Cooking Pupusas

Mix the masa with the oil until it becomes very soft.
Form the mixture into 25 small balls and cover them with a damp cloth.
Pat each ball with the palms of your hands until flattened.
Place a generous tablespoon of the meat mixture in the center of each flattened round.
Carefully enclose the filling by pressing the edges of the masa up over the filling.
Press the edges of the masa together to seal the ball.
Lightly pat the masa ball (with the enclosed filling) until it reaches a thickness of 0.38 inches.
Place the pupusas on a heated greased grill and cook them until they become speckled brown.
Turn the pupusas once and continue cooking them until they become speckled and puffed.
Remove the pupusas from the grill, top them with curtido, and serve.

Variations

Try filling the pupusas with cheese, beans, or a combination of both for a vegetarian option.
Add diced jalapeños or bell peppers to the pork and potato filling for an extra kick of flavor.
Experiment with different spices and herbs in the curtido for a unique twist on the traditional slaw.

Cooking Tips & Tricks

Make sure to thoroughly mix the masa with the oil to ensure a soft and pliable dough for forming the pupusas.

- When forming the pupusas, be sure to press the edges of the masa together firmly to seal the filling inside.

- Cook the pupusas on a hot, greased grill to achieve a crispy exterior and a soft, fluffy interior.

- Serve the pupusas hot off the grill with a generous serving of curtido on top for the perfect flavor combination.

Serving Suggestions

Serve the pupusas with a side of refried beans and a dollop of sour cream for a complete meal.

Cooking Techniques

To ensure the pupusas cook evenly, make sure to press them to an even thickness before grilling.

- Use a hot grill to cook the pupusas quickly and achieve a crispy exterior.

Ingredient Substitutions

If you can't find corn flour, you can use masa harina as a substitute.

- Feel free to customize the filling with your favorite meats or vegetables.

Make Ahead Tips

You can prepare the curtido in advance and store it in the refrigerator for up to a month.

- The pork and potato filling can also be made ahead of time and stored in the refrigerator for a few days.

Presentation Ideas

Serve the pupusas on a platter with a colorful garnish of fresh cilantro or chopped green onions. - Arrange the pupusas and curtido on individual plates for a more elegant presentation.

Pairing Recommendations

Salvadoran Pupusas with Curtido pairs well with a cold glass of horchata or tamarindo agua fresca.

- For a complete meal, serve the pupusas with a side of rice and a fresh salad.

Storage and Reheating Instructions

Store any leftover pupusas in an airtight container in the refrigerator for up to 3 days.

- To reheat, place the pupusas on a hot skillet or grill and cook until heated through.

Nutrition Information

Calories per serving

Each serving of Salvadoran Pupusas with Curtido contains approximately 350 calories.

Carbohydrates

Each serving of Salvadoran Pupusas with Curtido contains approximately 40 grams of carbohydrates.

Fats

Each serving of Salvadoran Pupusas with Curtido contains approximately 15 grams of fats.

Proteins

Each serving of Salvadoran Pupusas with Curtido contains approximately 20 grams of proteins.

Vitamins and minerals

Salvadoran Pupusas with Curtido is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains gluten from the corn flour used to make the pupusas.

Summary

Salvadoran Pupusas with Curtido is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Salvadoran Pupusas with Curtido is a delicious and comforting dish that showcases the flavors of El Salvador. With a savory pork and potato filling encased in a crispy corn tortilla and topped with tangy pickled cabbage slaw, this dish is sure to become a favorite in your household. Enjoy the flavors of El Salvador with this traditional recipe!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It all began when I was visiting a friend in El Salvador many years ago. I had always been curious about different cuisines and was eager to learn more about traditional Salvadoran dishes.

One evening, my friend's grandmother invited me into the kitchen to watch her make pupusas with curtido. I had never heard of this dish before, but I was intrigued by the sound of it. As I watched her work her magic in the kitchen, I was mesmerized by the way she effortlessly combined simple ingredients to create something so delicious.

The pupusas were made with a thick, corn masa dough that was stuffed with a savory filling of cheese, beans, or pork. The curtido, a crunchy and tangy cabbage slaw, served as the perfect accompaniment to the pupusas. It added a refreshing contrast to the rich and hearty flavors of the dish.

I asked my friend's grandmother if she would teach me how to make pupusas with curtido, and she graciously agreed. She showed me step by step how to make the dough, how to form the pupusas, and how to cook them on a hot griddle until they were golden brown and crispy. She also taught me how to make the curtido, combining shredded cabbage, carrots, onions, and vinegar to create the perfect balance of flavors.

As I watched her work, I could see the love and care she put into every step of the process. It was clear that she had been making pupusas with curtido for many years and that this dish held a special place in her heart. I felt honored to be able to learn from her and carry on this tradition in my own kitchen.

After my time in El Salvador, I returned home with the recipe for pupusas with curtido firmly etched in my memory. I made it for my family and friends, sharing the flavors and aromas of El Salvador with them. They were amazed by how delicious and comforting the dish was, and it quickly became a favorite in our household.

Over the years, I have continued to make pupusas with curtido, refining my technique and experimenting with different fillings and seasonings. Each time I make this dish, I am transported back to that kitchen in El Salvador, where I first learned the recipe from my friend's grandmother. I am grateful for her generosity and for the opportunity to learn about a new culture through its food.

As I pass on this recipe to future generations, I hope that they will also find joy and connection in cooking and sharing traditional dishes from around the world. Food has a way of bringing people together, bridging gaps and fostering understanding. And for me, pupusas with curtido will always hold a special place in my heart as a reminder of the kindness and generosity of the Salvadoran people.