Best 2 Salvadoran Pulled Pork Pupusas With Pickled Cabbage Recipes

Embark on a culinary journey to El Salvador with our tantalizing Salvadoran Pulled Pork Pupusas with Pickled Cabbage recipe. These delectable pupusas are a symphony of flavors and textures, featuring tender pulled pork enveloped in soft, handmade masa dough. Perfectly complemented by a vibrant pickled cabbage slaw, this dish is a true celebration of Salvadoran cuisine.

In addition to the pupusas, this article offers a delightful array of Salvadoran recipes that will transport your taste buds to the heart of this Central American gem. From the classic Curtido (Salvadoran Pickled Cabbage) to the aromatic Arroz con Pollo (Chicken with Rice) and the irresistible Pan con Pollo (Chicken and Tomato Stew), each recipe is a testament to the rich culinary heritage of El Salvador.

Whether you're a seasoned home cook or just starting your culinary exploration, this article has something for everyone. With detailed instructions, helpful tips, and vibrant images, we'll guide you through the process of creating these authentic Salvadoran dishes. So, gather your ingredients, prepare your kitchen, and get ready to savor the vibrant flavors of El Salvador.

Check out the recipes below so you can choose the best recipe for yourself!

SALVADORAN PUPUSAS AS MADE BY CURLY AND HIS ABUELITA RECIPE BY TASTY

Salvadoran Pupusas As Made By Curly And His Abuelita Recipe by Tasty image

Here's what you need: green cabbage, small white onion, medium carrots, boiling water, distilled white vinegar, dried oregano, kosher salt, vegetable oil, boneless pork shoulder, salt, medium tomato, green bell pepper, small white onion, masa harina, salt, cold water, grated mozzarella cheese, refried bean, vegetable oil

Provided by Katie Aubin

Categories Sides

Yield 18 pupusas

Number Of Ingredients 19

Ingredients

½ head green cabbage, cored and shredded
1 small white onion, sliced
2 medium carrots, grated
4 cups boiling water
1 cup distilled white vinegar
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon vegetable oil
1 lb boneless pork shoulder, cut into 1-inch (2-cm) cubes
1 teaspoon salt
1 medium tomato, diced
½ green bell pepper, diced
1 small white onion, diced
4 cups masa harina
2 teaspoons salt
3 cups cold water
1 cup grated mozzarella cheese
1 cup refried bean, cooked
1 tablespoon vegetable oil, for frying

Steps:

Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.
In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any any leftover liquid in the bowl to an airtight jar or container.
Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.
Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.
Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.
Fill a small bowl with water and a bit of oil and set near your work station. You'll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it's completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.
Serve the pupusas with curtido.
Enjoy!

Nutrition Facts : Calories 201 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 9 grams, Sugar 3 grams

PUPUSAS WITH PICKLED CABBAGE

Pupusas with Pickled Cabbage image

Enjoy a traditional Salvadoran dish of Pupusas with Pickled Cabbage! Try these cheese-stuffed pupusas for a weeknight dish!

Provided by My Food and Family

Categories Home

Time 45m

Yield Makes 8 servings.

Number Of Ingredients 6

Ingredients

2 cups masa harina
5-1/4 cups water, divided
1/2 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
3 cups coleslaw blend (cabbage slaw mix)
1 large onion, thinly sliced (about 3 cups)
1/3 cup KRAFT Zesty Italian Dressing

Steps:

Mix masa harina and 1-1/4 cups water. If dough seems dry, add additional water, 1 Tbsp. at a time, for proper consistency. Let rest 5 min. Divide into 16 equal balls.
Flatten each dough ball on lightly floured surface or with tortilla press into 5-inch round. Cover to keep from drying out. Place 1 Tbsp. cheese between 2 tortillas; pinch edges together to seal.
Add coleslaw blend and onions to 4 cups boiling water; cook 5 min. Drain; place in bowl. Add dressing; toss to coat.
Heat skillet on medium-high heat. Cook pupusas, in batches, 2 min. on each side or until cheese is melted and tortillas are lightly browned. Served topped with pickled cabbage.

Nutrition Facts : Calories 170, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 3 g, Protein 5 g

Tips:

Choose high-quality pork shoulder for the pulled pork. Look for meat that is well-marbled and has a good amount of fat.
Use a slow cooker or Dutch oven to cook the pulled pork. This will help to keep the meat moist and flavorful.
Cook the pulled pork for at least 8 hours, or until it is fall-apart tender.
Season the pulled pork with a flavorful rub before cooking. This will help to give the meat a delicious crust.
Use a variety of fresh herbs and spices in the pickled cabbage. This will help to give the cabbage a bright and flavorful taste.
Make sure to drain the pickled cabbage well before using it in the pupusas. This will help to prevent the pupusas from becoming soggy.
Serve the pupusas with your favorite dipping sauce. Salsa, guacamole, or sour cream are all great options.

Conclusion:

Salvadoran pulled pork pupusas with pickled cabbage are a delicious and easy-to-make meal. They are perfect for a weeknight dinner or a casual party. The combination of the tender pulled pork, the tangy pickled cabbage, and the crispy pupusa shell is sure to please everyone at the table. So next time you are looking for a new and exciting recipe, give these pupusas a try.