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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/el-salvador-style-pupusas-with-curtido-and-pickled-jalapenos-recipe/