ingredients
all
2 cups masa harina
Mexican corn flour
1 1/4 cups warm water
2 tbsp oil
or butter
2 tsp salt
1 cup quesillo
or queso fresco cheese, shredded
2 whole poblano peppers
roasted and chopped
1 whole green cabbage
shredded
1 whole carrot
peeled and grated
6 cups boiling water
3 whole scallions
minced
1/2 cups white vinegar
2 whole limes
juiced
1 whole jalapeño
seeded & minced or Serrano chili
1 tsp salt
1/2 cup water
3 tbsp olive oil
1/2 cup onion
chopped
2 cloves garlic
chopped
1 whole serrano
chopped or jalapeño
2 cups tomatoes
peeled, seeded, and chopped
2 tsp dried Mexican oregano
salt
to taste
pepper
to taste
cilantro
optional for garnish
avocado
optional for garnish
1/4 cup cilantro
optional, chopped
cookware
  • rolling pin
  • electric griddle or cast iron plate or comal
  • blender or food mill
  • tortilla warmer
  • large stainless steel bowl
  • colander
  • saucepan
For the Pupusas
1
Mix together the masa, warm water, oil and salt then knead for 2 minutes. If necessary, add small amounts of water until it is the desired consistency. It should not crack at the edges when you press down on a small ball of it. Cover and let rest for 30 minutes.
2
Roll dough into a log and cut equal pieces about the size of a golf ball. Roll it between your hands to form small balls and press an indentation into each piece and stuff with the quesillo and poblano peppers, then seal the opening. Flatten each piece in your hands by patting back and forth until they are about 0.25-inch thick.
3
Heat a dry skillet over medium-high flame. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. Remove to a plate and or tortilla warmer and hold warm until all pupusas are done.
For the Curtido
4
Place the cabbage and carrots in a large stainless steel bowl. Pour the boiling water to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.
5
Return the cabbage to the bowl and toss with the scallions, vinegar, limes, jalapeño, salt, and water.
6
Let set at room temperature for a couple hours if you like. Then chill and serve as an accompaniment to pupusas or as a side dish.
For the Salsa Roja
7
Heat the oil in a saucepan over medium flame.
8
Add the onion, garlic and chilies and sauté for 2-3 minutes, or until the onion is translucent.
9
Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool a bit.
10
Purée the tomato sauce in a blender or food mill until smooth, adding a little water if needed.
11
Add salt and pepper to taste, stir in cilantro if using and serve.
To Serve
12
Slice warm pupusas into bite size pieces and top with curtido and salsa roja. Garnish with avocado and cilantro.