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RECIPE
32 INGREDIENTS16 STEPS6hr

Salvadoran Pupusas

5.0
3 Ratings
Salvadoran pupusas are just pure flavor with an amazing pork, refried bean and queso fresco filling, served with curtido and salsa roja!
Salvadoran Pupusas Recipe | SideChef
Salvadoran pupusas are just pure flavor with an amazing pork, refried bean and queso fresco filling, served with curtido and salsa roja!
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Fulfilled by
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
6hr
Total Time
$8.26
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Curtido

1 head
Green Cabbage , cored, shredded
2
Carrots , grated
2
Jalapeño Peppers , deseeded, thinly sliced
1
Onion , thinly sliced
1/2 Tbsp
1/4 tsp
Ground Coriander
1 1/2 cups
Warm  Water

Pupusas

1 dash
plus more as needed
1
Jalapeño Pepper , deseeded, quartered
1
Onion , thinly sliced
4 cloves
1 tsp
Lawry's® Seasoned Salt
1 dash
Worcestershire Sauce
1/2 Tbsp
Tomato Paste
2 1/4 cups
Chicken Stock
2 cans
(16 oz)
Refried Beans
6 cups
Maseca Instant Corn Masa Mix
1 tsp
5 1/2 cups
Warm  Water
up to 6 1/2 cups
1 cup
Queso Fresco , crumbled

Salsa Roja

2
Tomatoes , quartered
1
Jalapeño Pepper , deseeded, quartered
1
Onion , quartered
to taste
I used 1/2 tsp
1/4 tsp
Garlic Powder
1/2 cup
Water
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Nutrition Per Serving

VIEW ALL
CALORIES
1643
FAT
59.6 g
PROTEIN
96.2 g
CARBS
184.8 g

Author's Notes

Yields 32 pupusas.

Cooking Instructions

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Step 1
The curtido really needs to sit at least overnight, so prepare that first. Toss the Green Cabbage (1 head) , Carrots (2) , Jalapeño Peppers (2) , Onion (1) , Salt (1/2 Tbsp) , Dried Oregano (1/2 tsp) , and Ground Coriander (1/4 tsp) together well in a large, glass bowl that has a sealable lid.
Step 2
Pour the Apple Cider Vinegar (1/2 cup) and Water (1 1/2 cups) over it and give it all another thorough toss. Seal the bowl with the lid and let it sit in the refrigerator overnight to meld together.
Step 3
Next, start on the filling. Get out a large dutch oven and heat the dash of Olive Oil (1 dash) in it over medium high heat. Cook the Jalapeño Pepper (1) , Onion (1) , and Garlic (4 cloves) in it for a minute to get them fragrant.
Step 4
Then add the Pork Shoulder (2.5 lb) in and brown it on all sides. It does not need to be cooked through at this point, just brown. Season it while it browns with the Lawry's® Seasoned Salt (1 tsp) , Dried Oregano (1/2 tsp) , and Smoked Paprika (1/4 tsp) .
Step 5
Once it is browned and seasoned, add the Worcestershire Sauce (1 dash) and Tomato Paste (1/2 Tbsp) and let them cook with it for a minute. Finally, add the Chicken Stock (2 1/4 cups) and Bay Leaves (2) .
Step 6
Let the chicken stock come to a boil, then reduce it to a simmer. Cover the pot with its lid and let the pork simmer low and slow for 3 hours.
Step 7
For the red sauce (salsa roja), combine the Tomatoes (2) , Jalapeño Pepper (1) , Onion (1) , Salt (to taste) , Garlic Powder (1/4 tsp) , and Water (1/2 cup) in a large blender. Blend it until it is smooth and liquified.
Step 8
Then pour it into a small pot and heat it up over medium high heat. Let it gently bubble for 5-10 minutes until it cooks through and turns into a gorgeous, thin red liquid. Seal it in a container and refrigerate it until you are ready to use it.
Step 9
Once the pork is done cooking, remove it from the pot and bring the liquid up to a gentle boil again. Shred the pork off of the bone and discard the fat back. Then return the shredded pork to the pot and also add the Refried Beans (2 cans) .
Step 10
Let it all cook together until the liquid is pretty much cooked off for about 15 minutes. Take the pot off of the heat and let it cool for 10 minutes.
Step 11
Set up a food processor and transfer the cooled mixture into its bowl. Pulse it a few times to make it a fine, uniform mixture. At this point you can put the filling in a sealed container and refrigerate it.
Step 12
Put together the simple masa dough. Combine the Maseca Instant Corn Masa Mix (6 cups) , and Salt (1 tsp) in a large bowl. Then start by pouring the Water (5 1/2 cups) in. With clean hands, work it all together into a dough. If it is still a little crumbly, add more water gradually and keep working it until it is a soft, slightly wet dough.
Step 13
Then get out an electric griddle and heat it up to 375 degrees F (190 degrees C). Grease your hands liberally with olive oil. Then take a 1/4 cup portion of the dough and roll it into a smooth ball. Press it with your hands into a disc and transfer it to your hands while you press firmly to thin it out.
Step 14
Then take a tablespoon of the pork filling and a pinch of the Queso Fresco (1 cup) and place it in the middle of the disc. Bring the edges over the filling almost like closing a dumpling. Since it will almost be like a little ball at this point, smooth out the ball in your hands and press it out again into a thin disc with the filling inside.
Step 15
Get the pupusa onto the hot griddle and cook it for about 3 minutes on each side. It should get golden with little sun spots on the outside. Keep forming and cooking the pupusas this way until the dough is all used up.
Step 16
As they finish cooking, transfer them to a plate and cover them with foil to keep them warm. Serve and enjoy!
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Nutrition Per Serving
Calories
1643
% Daily Value*
Fat
59.6 g
76%
Saturated Fat
20.1 g
101%
Trans Fat
0.8 g
--
Cholesterol
217.6 mg
73%
Carbohydrates
184.8 g
67%
Fiber
29.2 g
104%
Sugars
14.9 g
--
Protein
96.2 g
192%
Sodium
3970.3 mg
173%
Vitamin D
3.5 µg
18%
Calcium
840.3 mg
65%
Iron
18.9 mg
105%
Potassium
2384.1 mg
51%
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