El Classico* Recipe

Make masa dough

In a large bowl combine masa harina and salt. Gradually add warm water, mixing with your hands until a soft, moist dough forms that holds together and doesn't crack (like playdough). If dough is too dry, add up to 2–4 tablespoons more water; if sticky, add up to 2 tablespoons masa. Rest covered 10 minutes.

Prepare filling

In a medium bowl combine refried black beans, shredded cheese, and finely chopped chicharrón. Mix until evenly combined. The mixture should be spreadable but not watery; if too thick, loosen with 1 tablespoon warm water.

Form pupusas

Divide dough into eight equal portions (about 2.5–3 oz each). Roll each portion into a ball. Flatten one ball in your palm to a 3½–4 inch disk (about 1/4 inch thick). Place 2–3 tablespoons of filling in the center. Fold edges up over filling and pinch to seal, then gently flatten into a 5-inch disk about 1/3 inch thick. Smooth cracks with wet fingers.

Cook pupusas

Heat a large cast-iron or nonstick skillet over medium heat and add 1 teaspoon oil, swirling to coat. Cook pupusas 3–4 minutes per side until golden brown spots appear and centers are cooked through (internal temp ~165°F). Add more oil if needed between batches. Keep cooked pupusas warm wrapped in a towel.

In a bowl combine sliced cabbage, grated carrot, and sliced red onion. Whisk together vinegar, water, sugar, salt, and oregano until sugar dissolves. Pour the dressing over the vegetables and toss to combine. Let sit at room temperature at least 20 minutes (or refrigerate 1–24 hours) so flavors meld. Taste and adjust salt or vinegar as desired.

Heat a small skillet or comal over medium-high heat. Add the tomatoes, quartered onion, garlic cloves (unpeeled if you like charred flavor) and jalapeño. Roast, turning occasionally, until blistered and charred in spots, about 8–10 minutes. Transfer to a blender (peel garlic if desired) with 1 teaspoon oil, salt, and cumin. Blend until smooth or slightly chunky depending on preference. Adjust seasoning. If too thick, add 1–2 tablespoons water.

Fry plantains

Peel and slice plantain into 1/2-inch diagonal slices. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat until shimmering. Fry plantain slices 1–2 minutes per side until golden and caramelized. Remove to paper towel and sprinkle lightly with salt.

Cook eggs

In a separate nonstick skillet over medium heat add butter. Crack two eggs and cook to desired doneness: sunny-side up (cover pan briefly for slightly set whites) or over-easy (flip after whites set and cook 30–45 seconds). Season with salt and pepper.

Place two pupusas on each plate. Top with 2 fried eggs alongside. Add 3–4 fried plantain slices. Spoon curtido generously over or beside pupusas and drizzle salsa rojo over pupusas or serve on the side. If adding grilled chicken or braised pork, warm the meat and place 3 oz alongside the pupusas (or slice and tuck into pupusa when serving).

Serve immediately while pupusas are warm. Offer extra salsa and curtido at the table.