Prep 15 mins
Cook 10 mins
Pupusas are considered to be a national dish of El Salvador. They can also be found in Guatemala and Honduras.
- 59.14 ml distilled white vinegar
- 7.39 ml sugar
- 4.92 ml oregano
- 2 chiles de arbol, crushed
- 1 large carrot, peeled and grated
- 1 yellow onion, thinly sliced
- 0 head green cabbage, shredded
- kosher salt, to taste
- 473.18 ml masa harina
- 453.59 g grated monterey jack cheese
- 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.
This recipe was published by Saveur in April, 2013. I'm planning to make these soon, as our local Salvadoran restaurant has closed.