Best 3 Pupusas Con Curtido Masa Cakes With Spicy Slaw Recipes
Pupusas con Curtido: A Salvadoran Delight
Pupusas con Curtido is a traditional Salvadoran dish that consists of thick, handmade masa cakes filled with various savory ingredients and served with a spicy fermented cabbage slaw known as curtido. These masa cakes are made with a combination of masa harina (a type of corn flour), water, and salt, resulting in a soft and chewy texture. The fillings can range from refried beans, squash, or cheese, to chicharron (fried pork belly), or a combination of these ingredients. The pupusas are then cooked on a griddle until golden brown and crispy on the outside. The curtido, made with finely shredded cabbage, red onion, carrot, oregano, and chili peppers, adds a tangy, spicy, and refreshing contrast to the richness of the pupusas. This beloved dish is commonly served as a main course, often accompanied by a side of tomato salsa or avocado. Pupusas con Curtido embodies the vibrant culinary heritage of El Salvador and is enjoyed by people of all ages. In this article, we will provide detailed recipes for both the pupusas and the curtido, guiding you through the process of creating this flavorful and authentic Salvadoran dish.
CURTIDO (SALVADORAN SPICY SLAW)
Steps:
- Whisk together water, vinegar, salt, oregano, and crushed red pepper together in a large bowl. Add cabbage, carrot and green onions; toss to combine and coat evenly. Let stand 30 minutes.
- Toss curtido again and serve as a fresh slaw or pile into a clean canning jar. Pack down in jar with a muddler or other blunt tool so that liquid is even or above the slaw. Cover and let stand at room temperature 24 hours. Serve or refrigerate for up to one week.
Nutrition Facts : Calories 27 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1188 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
PUPUSAS CON CURTIDO (MASA CAKES WITH SPICY SLAW)
Pupusas are considered to be a national dish of El Salvador. They can also be found in Guatemala and Honduras.
Provided by Member 610488
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine vinegar, sugar, oregano, chiles, carrots, onions, and cabbage in a bowl. Season with salt; toss; let chill.
- Put masa harina and 1 3⁄4 cups water into a bowl; stir to form a dough.
- Pinch off a 1 1⁄2 oz piece of dough; roll it into a ball. Pat dough into a thin disk.
- Squeeze 1 1⁄4 oz cheese into a ball. Press cheese into center of dough; cupping dough, stretch edges of dough around cheese and seal.
- Pat dough to form a 3 1⁄2" wide disk. Repeat to make 12 pupusas in all.
- Heat a 12" nonstick skillet over medium-high heat. Working in 3 batches, cook pupusas, turning, until golden, 10-12 minutes. Serve hot with slaw.
Nutrition Facts : Calories 689.6, Fat 38.8, SaturatedFat 23.3, Cholesterol 107.2, Sodium 665.6, Carbohydrate 51.4, Fiber 5.6, Sugar 5, Protein 35.7
CHEESE PUPUSAS
Cheese pupusas - stuffed, griddled masa cakes - and their accompanying slaw, curtido, are quintessential Salvadoran street foods. This recipe is adapted from Janet Lainez, who has been making them for homesick Latinos every summer at the Red Hook Ball Fields for nearly 25 years. She likes to use mozzarella rather than Salvadoran cheese - preferably Polly-O, established in Brooklyn, 1899.
Provided by Francis Lam
Categories cakes
Time 40m
Yield 9 pupusas (3 to 4 servings)
Number Of Ingredients 6
Steps:
- In a large bowl, mix the salt well into the masa harina. With your hands, knead the water into the masa harina in a few additions; work in all the water evenly. The dough will feel like stiff mashed potatoes. Lay a 12-inch square of plastic wrap or a zip-lock on a smooth work surface.
- Divide the cheese into 9 equal piles. Roll a 2-ounce ball of dough in your hands, about the size of a golf ball, and pat it out in your hand to form a disc a little larger than your palm. (If the dough is very sticky, lightly moisten or oil your hands.) Pat a pile of cheese onto the masa, leaving just a little space around the edges (cup your hand slightly if it helps). Carefully close your hand to bring the edges of the disc closer, and use your other hand to pat and pinch it together to enclose the cheese in a rough ball. Patch any holes with a little more masa, but don't worry too much - cheese that leaks out will brown deliciously in the pan. Moisten or oil the plastic wrap, and pat out the pupusa on it, forming a disc about 4 inches wide. Repeat, forming a second pupusa.
- Heat a large nonstick sauté pan over medium heat, and very lightly grease it with oil. When the oil appears thin, lay the pupusas in the pan, and cook until richly browned in spots, about 4 minutes. (If you can fit 3 or 4 pupusas at a time in the pan, increase heat to medium-high.) It's O.K. if the cheese starts to bubble out. Flip the pupusas, and cook another 4 minutes, until they're browned and cooked through. Serve finished ones immediately with curtido, and repeat forming and cooking the remaining pupusas.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 11 grams, Carbohydrate 46 grams, Fat 24 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 12 grams, Sodium 544 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Use fresh ingredients: The fresher the ingredients, the better your pupusas will taste. This is especially important for the curtido, which should be made with fresh cabbage and carrots.
- Don't overmix the masa: Overmixing the masa will make your pupusas tough. Mix it just until the ingredients are combined.
- Let the masa rest: After you mix the masa, let it rest for at least 30 minutes. This will allow the masa to hydrate and make it easier to work with.
- Use a hot griddle: The griddle should be hot enough to cook the pupusas through without burning them. If the griddle is not hot enough, the pupusas will be soggy.
- Cook the pupusas slowly: Cook the pupusas over medium heat so that they have time to cook through. If you cook them over high heat, they will burn on the outside before they are cooked through on the inside.
- Serve the pupusas with your favorite toppings: Pupusas are traditionally served with curtido, salsa, and refried beans. You can also add other toppings, such as sour cream, guacamole, or cheese.
Conclusion:
Pupusas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a little practice, you can make perfect pupusas at home. So what are you waiting for? Give this recipe a try today!
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