El Salvador-Style Pupusas with Curtido and Pickled Jalapeños Recipe

Introduction

Pupusas are a beloved traditional Salvadoran dish featuring a thick, handmade corn tortilla stuffed with savory fillings like beans, cheese, and pickled jalapeños. Crispy on the outside and gooey on the inside, they make a perfect meal for any time of day.

Ingredients

• 1/2 head (about 550g) green cabbage, shredded (about 8 cups)
• 1 small (150g) onion, peeled and thinly sliced
• 1 large carrot (about 145g), peeled or unpeeled, grated
• 1/2 cup (113g) white vinegar
• 3/4 cup (170g) water
• 2 teaspoons oregano
• 3/4 teaspoon table salt
• 1/4 teaspoon black pepper
• 4 to 5 jalapeño peppers, sliced (seeds included)
• 1 to 2 garlic cloves, peeled and minced
• 3/4 cup (170g) white vinegar
• 3/4 cup (170g) water (for pickling)
• 3 tablespoons granulated sugar
• 2 1/4 teaspoons table salt (for pickling)
• 2 tablespoons (25g) olive oil
• 3 garlic cloves, peeled and minced (for beans)
• 1 cup (142g) onion, diced
• 15 ounces canned black beans, drained and rinsed
• 3/4 cup (170g) water (for beans)
• 1/2 teaspoon cumin
• 1/2 teaspoon table salt (for beans)
• 1/4 teaspoon black pepper (for beans)
• 1 to 2 teaspoons chipotle chili powder, to taste
• 5 cups (462g) masa harina
• 2 teaspoons table salt (for dough)
• 3 1/3 cups (756g) warm water, about 100°F
• 3/4 cup (170g) water (for assembly)
• 2 tablespoons (25g) vegetable oil
• Refried black beans (for filling)
• 1/2 cup (85g) pickled jalapeños, diced
• 2 cups (226g) shredded cheese (Oaxaca, Monterey Jack, or mozzarella)

Instructions

1. Step 1: To make the curtido, combine the shredded cabbage, sliced onion, and grated carrot in a large bowl.
2. Step 2: In a small bowl, whisk together 1/2 cup vinegar, 3/4 cup water, oregano, salt, and pepper. Pour over the cabbage mixture and toss well. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Step 3: For the pickled jalapeños, place sliced jalapeños and minced garlic in a 12-ounce or 1-pint mason jar.
4. Step 4: Heat vinegar, water, sugar, and salt in a saucepan over medium heat until sugar dissolves and mixture boils.
5. Step 5: Pour the hot liquid over jalapeños in the jar, cover, and let cool to room temperature. Refrigerate for at least 2 hours or overnight.
6. Step 6: To make refried black beans, heat olive oil in a saucepan over medium heat. Cook garlic and diced onion until softened, about 5 minutes.
7. Step 7: Add beans, water, cumin, salt, pepper, and chipotle powder. Reduce heat to low and simmer until slightly thickened, about 15 minutes.
8. Step 8: Blend the beans briefly until you get a somewhat lumpy paste. Adjust thickness by cooking longer or adding water. Set aside.
9. Step 9: For the dough, mix masa harina and salt in a large bowl. Gradually add warm water and mix until smooth and firm, about 5 minutes. Adjust by adding water or masa harina if needed.
10. Step 10: Divide dough into 14 balls (about 85g each). Cover with plastic or damp towel to keep moist.
11. Step 11: For assembly, whisk together 3/4 cup water and vegetable oil in a small bowl. Lightly grease two baking sheets.
12. Step 12: Dice pickled jalapeños. Dip your hands in the water/oil mixture. Take one dough ball and press a well in the center with your thumb, forming a small bowl.
13. Step 13: Fill the well with about 2 teaspoons refried beans, 1 heaping teaspoon diced pickled jalapeños, and 1 to 2 tablespoons shredded cheese.
14. Step 14: Pinch the edges to seal the filling, then gently pat into a flat round about 4 to 4 1/2 inches in diameter. Repair any cracks by pinching dough.
15. Step 15: Place filled pupusas on a baking sheet and cover. Repeat with remaining dough and filling.
16. Step 16: Heat a large nonstick pan or griddle to 350°F over medium heat.
17. Step 17: Cook the pupusas without oil, about 4 to 6 minutes per side, until browned and speckled.
18. Step 18: Serve hot pupusas with curtido on the side.

Tips & Variations

• For a vegan version, omit the cheese or use a plant-based alternative.
• Adjust the level of spiciness by using fewer or more pickled jalapeños.
• Use a nonstick pan or griddle to prevent pupusas from sticking during cooking.
• If your dough cracks when shaping, add a little more warm water to improve pliability.
• Try different fillings like cooked pork, loroco, or cheese blends for variety.

Storage

Store leftover pupusas in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a dry skillet over medium heat to restore their crispiness, or warm gently in a microwave if short on time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the curtido and pickled jalapeños ahead of time?

Yes, both curtido and pickled jalapeños taste better after marinating for several hours or overnight, making them ideal for make-ahead preparation.

What if I can’t find masa harina?

Masa harina is essential for authentic pupusas as it has a unique corn flavor and texture. However, in a pinch, you can try using finely ground cornmeal mixed with a bit of flour, but the texture and taste will differ.

El Salvador-Style Pupusas with Curtido and Pickled Jalapeños Recipe

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★★★★★

4.8 from 106 reviews

Pupusas are a traditional Salvadoran dish of thick corn tortillas stuffed with a savory filling of refried black beans, pickled jalapeños, and cheese. This recipe includes homemade curtido, a tangy pickled cabbage slaw, and quick-pickled jalapeños to add a zesty flavor contrast. The pupusas are hand-formed from masa harina dough and cooked on a hot griddle until golden and slightly charred, delivering a satisfying combination of crispy exterior and melty filling.

• Author: Elias
• Prep Time: 30 minutes (plus 2+ hours for curtido and pickled jalapeños preparation)
• Cook Time: 25 minutes
• Total Time: 3 hours (including resting and pickling times)
• Yield: 14 pupusas 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Salvadoran
• Diet: Vegetarian

Ingredients

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Curtido (Pickled Cabbage Slaw)

• 1/2 head (about 550g) green cabbage, shredded (about 8 cups)
• 1 small (150g) onion, peeled and thinly sliced
• 1 large carrot (about 145g), peeled or unpeeled, grated
• 1/2 cup (113g) white vinegar
• 3/4 cup (170g) water
• 2 teaspoons oregano
• 3/4 teaspoon table salt
• 1/4 teaspoon black pepper

Pickled Jalapeños

• 4 to 5 jalapeño peppers, sliced (seeds included)
• 1 to 2 garlic cloves, peeled and minced
• 3/4 cup (170g) white vinegar
• 3/4 cup (170g) water
• 3 tablespoons granulated sugar
• 2 1/4 teaspoons table salt

Refried Black Beans

• 2 tablespoons (25g) olive oil
• 3 garlic cloves, peeled and minced
• 1 cup (142g) onion, diced
• 15-ounces canned black beans, drained and rinsed
• 3/4 cup (170g) water
• 1/2 teaspoon cumin
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 1 to 2 teaspoons chipotle chili powder, to taste

Masa Dough

• 5 cups (462g) masa harina
• 2 teaspoons table salt
• 3 1/3 cups (756g) warm water, about 100°F

Assembly

• 3/4 cup (170g) water
• 2 tablespoons (25g) vegetable oil
• Refried black beans (prepared earlier)
• 1/2 cup (85g) pickled jalapeños, diced
• 2 cups (226g) shredded cheese (Oaxaca, Monterey Jack, or mozzarella)

Instructions

1. Make the curtido: In a large bowl, combine shredded cabbage, sliced onion, and grated carrot. In a smaller bowl, whisk together vinegar, water, oregano, salt, and pepper, then pour over the vegetables. Toss to coat, cover, and refrigerate for at least 2 hours or preferably overnight to develop flavor.
2. Prepare pickled jalapeños: Place sliced jalapeños and minced garlic in a mason jar. In a saucepan over medium heat, combine vinegar, water, sugar, and salt; heat until sugar dissolves and mixture boils. Pour hot liquid into jar to fully submerge jalapeños, cover, cool to room temperature, then refrigerate for at least 2 hours or overnight.
3. Cook refried black beans: Heat olive oil in a saucepan over medium heat; sauté garlic and diced onion until softened, about 5 minutes. Add black beans, water, cumin, salt, pepper, and chipotle chili powder. Reduce heat to low and simmer until mixture thickens slightly, around 15 minutes. Blend briefly until the beans form a soft, somewhat lumpy paste. Adjust thickness and seasoning as needed. Set aside.
4. Prepare masa dough: In a large bowl, mix masa harina and salt. Gradually add warm water, stirring and kneading until a smooth, firm, cohesive dough forms, about 5 minutes. Add small amounts of masa harina or water as needed to achieve the right consistency—dough should not crack when pressed. Divide into 14 equal balls (~85g each), cover to keep moist.
5. Assemble pupusas: In a small bowl, whisk water and vegetable oil together. Lightly grease or line two baking sheets with parchment paper. Dice pickled jalapeños. Dip hands in water/oil mixture; flatten a dough ball and create a hollow in the center. Fill with ~2 teaspoons refried beans, 1 heaping teaspoon diced pickled jalapeños, and 1 to 2 tablespoons shredded cheese. Seal by folding dough over filling and shaping into a flat disc about 4 to 4 1/2 inches wide. Cover assembled pupusas while working on the rest.
6. Cook pupusas: Heat a large nonstick pan or electric griddle to medium heat or 350°F. Cook pupusas without oil, about 4 to 6 minutes per side, until golden brown and speckled.
7. Serve: Plate hot pupusas with curtido on the side for a traditional Salvadoran meal experience.
8. Storage: Store leftover pupusas in an airtight container in the refrigerator for several days and reheat before serving.

Notes

• The curtido can be made ahead to allow the flavors to develop overnight for best taste.
• Pickled jalapeños add a spicy, acidic element; adjust the number used based on your heat preference.
• The masa dough consistency is crucial for shaping the pupusas without cracking; adjust with extra masa harina or water as needed.
• If the pupusas crack during shaping, gently press the dough together to seal the filling.
• Dry frying pupusas is traditional and ensures a crisp exterior without added fat.
• Use Oaxaca, Monterey Jack, or mozzarella cheese for an authentic melty texture inside the pupusas.
• Leftover cooked pupusas can be refrigerated and gently reheated on a skillet or griddle.

Keywords: Pupusas, Salvadoran cuisine, masa harina, refried black beans, curtido, pickled jalapeños, stuffed tortillas, traditional pupusas