Pupusa is a thick stuffed flatbread usually served with a tomato salsa and curtido.
Pupusa is the national dish of El Salvador. It was created by a Salvadorian tribe called the Pipils around 2,000 years ago. During that time, Pupusas were vegetarian and half moon-shaped. It was only in the 20th century that Pupusas became popular in El Salvador and later around the world. Compared to back then, Pupusas now are typically filled with cheese, fried beans, and chicharron. Often times it can also be filled with chicken, pork, or shrimp.
Ingredients
Curtido
1/2 head of cabbage (2 cups of shredded cabbage)
1 medium carrot grated
1 tablespoon dried Mexican oregano (if you can't find Mexican oregano, use Italian!)
1 cup hot water
1 cup apple cider vinegar
1 teaspoon kosher salt
1 teaspoon granulated sugar
Pupusa Dough
3 cups (11.8 ounces/334g) masa harina (such as maseca)
2 teaspoons kosher salt
2 3/4 cup cold water
Filling
2 cups (7.5 ounces) shredded mozzarella (or Oaxacan cheese or any other melty cheese)
1/2 cup pickled jalapeño peppers diced
1/2 cup diced roasted butternut squash
For Hands
1 cup water
2 tablespoons olive oil or neutral oil
Instructions
To a medium bowl, toss together the cabbage, carrots and Mexican oregano. In a measuring cup, stir together the hot water, vinegar, salt and sugar; pour it over the cabbage/carrot mixture. Allow it to come to room temperature and then cover it with plastic wrap and transfer it to the fridge for at least 4 hours and preferably a day before serving.
In a medium bowl, whisk together the masa harina and salt. Pour in the cold water and using a spatula, stir the masa until mostly combined. Then, using your hands, mix the dough until a very soft dough forms. The dough will be very soft. This is totally okay; this means a delicious pupusa is on the way!
It's easiest to use a 2 ounce ice cream scoop and scoop out the masa into balls onto a piece of parchment. You could also do this with your hands but be sure to make the water/oil mixture above and coat your hands with it first.
Add the water to a measuring cup and pour in the oil (you can eyeball this). Lightly dip your hands in the water/oil mixture, making sure your palm are evenly coated. This will make it so the masa doesn’t stick to your hands.
Preheat your oven to 200 degrees F.
Working one at a time, flatten the balls gently until they're about 1/2-inch thick discs. Place a tablespoon or two of mozzarella cheese, a small bit of diced jalapeno and squash into the center and wrap the dough around the filling creating a half moon shape. Pinch the edges to seal it completely. And then pat the dough gently, flattening it and alternating hands until it reaches about 1/4-inch thick and about 4-inches in diameter. Feel free to re-grease your hands as needed. Repeat with the remaining balls of dough.
Meanwhile, preheat a cast iron skillet over medium heat. Add a teaspoon of neutral oil and brush the surface with a silicon brush. Add the pupusas to the pan, fitting two to three at time. Don’t be shy to break out another cast iron skillet (if you own it). Cook each pupusa for 4 to 6 minutes per side and then transfer to the baking sheet in the oven. Repeat this process until you’ve worked your way through all of the pupusas.
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