Pupusas with Curtido
Pupusas with Curtido
Ingredients
For the Curtido (Lightly Fermented Cabbage Slaw)
- 1 head cabbage
- 1 red onion
- 1 serrano pepper, or jalapeño
- 1 carrot
- 4 cups boiling water, as needed to cover vegetables
- 1 teaspoon kosher salt, or to taste
- 1/4 cup white distilled vinegar, or to taste
- 1/2 teaspoon Mexican oregano, or regular oregano
For the Pupusas
- 1 1/2 cups rotisserie chicken, minced very fine
- 1 1/2 cups Mexican-style mozzarella cheese, grated, or casio/quesillo
- 2 cups Masa Instantánea de Maíz, Maseca brand or similar cornflour
- 1 1/2 cups water, as per masa package instructions
- 2 tablespoons vegetable oil, as needed for cooking
Instructions
- 1
Prepare the curtido: Cut the head of cabbage through its core, then cut it through the core again. Hold a quarter piece of cabbage and cut it at an angle to remove the core. Thinly slice the cabbage. If struggling to get it thin enough, take the layers apart to make it more manageable for slicing.
⏱️ 10 min
- 2
Thinly slice the red onion and the serrano or jalapeño pepper. Grate the carrot into a large bowl with the sliced cabbage, red onion, and pepper.
⏱️ 5 min
- 3
Pour boiling water over all the vegetables until they are completely covered. Let sit on the counter for 5-10 minutes to soften the vegetables and begin the fermentation process.
⏱️ 10 min
- 4
Drain the vegetables thoroughly. Transfer the softened vegetables back into a clean bowl. Add the kosher salt, white distilled vinegar, and Mexican oregano. Mix all ingredients together well. Place the curtido in the fridge to chill while preparing the pupusas.
⏱️ 5 min
- 5
Prepare the pupusa filling: In a medium bowl, combine the minced rotisserie chicken and grated cheese. Mix them together thoroughly.
⏱️ 5 min
- 6
Prepare the masa dough: In a separate large bowl, combine the Masa Instantánea de Maíz with water according to the package instructions. Mix for a couple of minutes until it forms a nice dough ball that cleans the bowl and doesn't stick to your fingers. Cover the dough with a damp towel to prevent it from drying out.
⏱️ 10 min
- 7
Form the pupusas: Take a portion of the masa dough (about the size of a golf ball) and roll it into a small ball. Flatten the masa ball into a small disc shape, about 3-4 inches in diameter.
⏱️ 5 min
- 8
Take a pinch of the chicken and cheese filling and place it in the center of the masa disc. Carefully wrap the masa dough around the filling, enclosing it completely. Roll the filled masa back into a ball, then gently press it flat again to form a thick stuffed tortilla, about 1/2 inch thick.
⏱️ 10 min
- 9
Heat a large pan or griddle over medium heat. Add a little bit of vegetable oil to coat the surface.
⏱️ 2 min
- 10
Place the pupusas in the hot pan, ensuring not to overcrowd it. Cook for about 3-5 minutes on one side until golden brown and slightly crispy.
⏱️ 5 min
- 11
Flip the pupusas and cook on the other side for another 3-5 minutes, until golden brown and heated through. Repeat with remaining pupusas, adding more oil as needed.
⏱️ 5 min
- 12
Serve the cooked pupusas immediately with as much chilled curtido as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pupusas with Curtido
For the Curtido (Lightly Fermented Cabbage Slaw)
- 1 head cabbage
- 1 red onion
- 1 serrano pepper, or jalapeño
- 1 carrot
- 4 cups boiling water, as needed to cover vegetables
- 1 teaspoon kosher salt, or to taste
- 1/4 cup white distilled vinegar, or to taste
- 1/2 teaspoon Mexican oregano, or regular oregano
For the Pupusas
- 1 1/2 cups rotisserie chicken, minced very fine
- 1 1/2 cups Mexican-style mozzarella cheese, grated, or casio/quesillo
- 2 cups Masa Instantánea de Maíz, Maseca brand or similar cornflour
- 1 1/2 cups water, as per masa package instructions
- 2 tablespoons vegetable oil, as needed for cooking
Instructions
- 1
Prepare the curtido: Cut the head of cabbage through its core, then cut it through the core again. Hold a quarter piece of cabbage and cut it at an angle to remove the core. Thinly slice the cabbage. If struggling to get it thin enough, take the layers apart to make it more manageable for slicing.
⏱️ 10 min - 2
Thinly slice the red onion and the serrano or jalapeño pepper. Grate the carrot into a large bowl with the sliced cabbage, red onion, and pepper.
⏱️ 5 min - 3
Pour boiling water over all the vegetables until they are completely covered. Let sit on the counter for 5-10 minutes to soften the vegetables and begin the fermentation process.
⏱️ 10 min - 4
Drain the vegetables thoroughly. Transfer the softened vegetables back into a clean bowl. Add the kosher salt, white distilled vinegar, and Mexican oregano. Mix all ingredients together well. Place the curtido in the fridge to chill while preparing the pupusas.
⏱️ 5 min - 5
Prepare the pupusa filling: In a medium bowl, combine the minced rotisserie chicken and grated cheese. Mix them together thoroughly.
⏱️ 5 min - 6
Prepare the masa dough: In a separate large bowl, combine the Masa Instantánea de Maíz with water according to the package instructions. Mix for a couple of minutes until it forms a nice dough ball that cleans the bowl and doesn't stick to your fingers. Cover the dough with a damp towel to prevent it from drying out.
⏱️ 10 min - 7
Form the pupusas: Take a portion of the masa dough (about the size of a golf ball) and roll it into a small ball. Flatten the masa ball into a small disc shape, about 3-4 inches in diameter.
⏱️ 5 min - 8
Take a pinch of the chicken and cheese filling and place it in the center of the masa disc. Carefully wrap the masa dough around the filling, enclosing it completely. Roll the filled masa back into a ball, then gently press it flat again to form a thick stuffed tortilla, about 1/2 inch thick.
⏱️ 10 min - 9
Heat a large pan or griddle over medium heat. Add a little bit of vegetable oil to coat the surface.
⏱️ 2 min - 10
Place the pupusas in the hot pan, ensuring not to overcrowd it. Cook for about 3-5 minutes on one side until golden brown and slightly crispy.
⏱️ 5 min - 11
Flip the pupusas and cook on the other side for another 3-5 minutes, until golden brown and heated through. Repeat with remaining pupusas, adding more oil as needed.
⏱️ 5 min - 12
Serve the cooked pupusas immediately with as much chilled curtido as desired.
⏱️ 1 min