I first discovered pupusas when I lived in Los Angeles and visited the Eagle Rock Farmers Market. At the Farmers Market, a vendor made perfectly fried pupasas with various fillings to order. Pupusas have the same base as tamales and fresh torillas, masa harina, and I would love to make those sometime too.
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| Dough ready to be filled. |
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| Frying the pupusas. |
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| Top the fried pupusa with curtido! |
I veered slightly from the recipe and filled all of the pupusas with both beans and cheese. Pupusas are best served hot, so you may want to freeze some of the filled dough and fry them up later.
Pupusas with Curtido
Serves 8
- 4 cups shredded cabbage
- 1 medium carrot, coarsely grated
- 1/2 cup thinly sliced onion
- 1/2 jalapeño chile, finely diced, optional
- 1/2 cup white vinegar
- 2 tsp. salt
- 2 tsp. sugar
- 1 tsp. dried oregano
- 4 cups masa harina, such as Maseca
- 2 tsp. ground cumin
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 cup vegetarian refried black beans
- 1/2 cup crumbled Cotija cheese
- 8 tsp. vegetable oil
2. Bring vinegar, 1/2 cup water, salt, sugar, and oregano to a boil in saucepan. Pour over cabbage mixture. Cover, and cool.
3. To make Pupusas: Combine masa harina, cumin, baking powder, and salt in bowl. Stir in 3 cups warm water, adding more, if needed, to form soft dough. Cover, and let stand 30 minutes.
4. Line baking sheet with wax paper. Roll dough into 16 balls. Make indentation in centers; fill 8 balls with 1 Tbs. refried beans; fill remaining 8 balls with 1 Tbs. cheese. Fold edges over fillings, and roll into balls once more. Press into 4-inch disks. Place on prepared baking sheet.
5. Heat 2 tsp. oil in skillet over medium-high heat. Add 4 Pupusas at a time to skillet; cook 5 to 6 minutes, turning once. Serve with Curtido.
