Salvadorian Pupusas Recipe
Corn Cakes Stuffed with Roasted Pork | Peppers | Onions | Queso Blanco | Repollo Curtido | Black Bean Mousse | Orange Poblano Sauce
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Ingredients
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Pupusas Dough
Stuffing
Repollo Curtido (Pickled Cabbage)
Black Bean Mousse
Orange Poblano Sauce
Method
Pupusas Dough Preparation
- 1
Mixing Ingredients
In a large bowl, combine masa harina, salt, and water. Mix until a smooth dough forms. If the dough is too dry, add a little more water, a tablespoon at a time.
- 2
Resting the Dough
Cover the dough with a damp cloth and let it rest for about 30 minutes.
Stuffing Preparation
- 3
Repollo Curtido Preparation
- 4
Pickling the Cabbage
In a large bowl, combine shredded cabbage and carrot. In a separate bowl, mix vinegar, water, and salt until dissolved. Pour over the cabbage mixture and toss to combine. Let it sit for at least 1 hour before serving.
Black Bean Mousse Preparation
- 5
Orange Poblano Sauce Preparation
- 6
Preparing the Sauce
Blend roasted poblano peppers, orange juice, garlic, olive oil, and salt in a blender until smooth. Adjust seasoning if necessary.
Cooking the Pupusas
- 7
Forming the Pupusas
Divide the rested dough into golf ball-sized portions. Flatten each ball into a disc, place a spoonful of the pork and pepper mixture and a sprinkle of queso blanco in the center, then fold the edges over to seal. Flatten gently into a thick disc.
- 8
Cooking
Heat a griddle or non-stick skillet over medium heat. Cook each pupusa for about 3-4 minutes on each side, until golden brown and slightly crispy.