Salvadoran Breakfast Dishes Recipe
Make Salvadoran Breakfast Dishes Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pupusas de Queso y Curtido (Cheese Pupusas with Curtido)
Curtido (Salvadoran pickled cabbage)
Huevo con Frijoles (Scrambled Eggs with Beans)
Plátanos Maduros Fritos (Fried Ripe Plantains)
Optional sides and serving
Method
Pupusas de Queso y Curtido (Cheese Pupusas with Curtido)
- 1
Make dough
In a medium bowl, combine the masa harina and salt. Gradually add warm water while mixing with your hand until a soft, cohesive dough forms that is moist but not sticky. If dough is crumbly, add up to 2–3 tbs more water; if too sticky, add a little more masa. Let rest 10 minutes, covered with a damp towel.
- 2
Form pupusas
Divide the dough into 8 equal portions (about 2.25–2.5 oz / golf-ball size). Roll each portion into a ball, press into a 3–4 inch flat disk with your palm, then create a shallow well in the center. Place about 2 tbs of shredded cheese into the well, fold edges up and pinch to seal, then gently flatten into a roughly 4–5 inch thick disk (about 1/2 inch). Smooth seams so cheese is enclosed.
- 3
Cook pupusas
Heat a large cast-iron skillet or griddle over medium heat. Lightly grease with 1 tbs oil. Place pupusas on the hot surface and cook 4–5 minutes per side, flipping once, until golden brown spots appear and cheese inside is melted. Press gently with a spatula while cooking to help even contact. Keep cooked pupusas covered with a towel to stay warm while you finish the batch.
- 4
Serve
Serve hot with curtido and optional salsa and crema on the side.
Curtido (Salvadoran pickled cabbage)
- 5
Prepare vegetables
In a large bowl, combine the thinly sliced cabbage, grated carrot, and thinly sliced onion. Toss to mix evenly.
- 6
Make pickling liquid
In a small bowl or measuring cup, whisk together the white vinegar, water, salt, dried oregano, and black pepper until salt dissolves.
- 7
Combine and marinate
Pour the pickling liquid over the cabbage mixture and toss well so liquid coats everything. Press the vegetables down so they’re submerged a bit in the liquid. Let sit at room temperature for at least 30 minutes for quick curtido, or refrigerate for 4–24 hours for a more developed tang. Stir once or twice while marinating. Taste and adjust salt or vinegar if needed before serving.
Huevo con Frijoles (Scrambled Eggs with Beans)
- 8
- 9
Heat beans
Place the warm refried beans in a small saucepan over low heat and stir frequently to heat through. If too thick, add 1–2 tbs water and stir to loosen to a spreadable consistency. Keep warm on very low heat.
- 10
- 11
Assemble
Spoon warm refried beans onto plates, top with a portion of scrambled eggs, and garnish with chopped cilantro if using. Season with additional salt or pepper to taste.
Plátanos Maduros Fritos (Fried Ripe Plantains)
- 12
Prepare plantains
Peel the ripe plantains by slicing off the ends and making a shallow lengthwise slit through the skin; peel away the skin and slice the plantains diagonally into 1/2 inch thick slices.
- 13
Fry
Pour vegetable oil into a heavy skillet to a depth of about 1/4 inch and heat over medium heat until shimmering (about 325–350°F if using a thermometer). Add plantain slices in a single layer without crowding. Fry 2–3 minutes per side until deep golden brown and caramelized. Adjust heat as needed so they brown without burning.
- 14
Drain and season
Remove fried plantains with a slotted spoon to a paper towel–lined plate and blot excess oil. Sprinkle lightly with salt to taste and serve warm.
Optional sides and serving
- 15
Plate the breakfast
Arrange 2 cheese pupusas per person, a scoop of curtido, a serving of huevos con frijoles (about 1/3 cup beans + 2 eggs' worth of scrambled eggs), and 3–4 plantain slices per plate. Offer sour cream/crema, hot salsa, and lime wedges on the side. Pupusas are eaten by tearing into pieces and combining with curtido and crema as desired.