Want to make Salvadoran pupusas de queso? Here’s my recipe, plus a recipe for curtido to go with them!
Pupusas de Queso (or Pupusas de Frijol con Queso)
What you need:
1 lb. whole milk mozzarella cheese, softened (directions below)
(Optional: For Pupusas de Frijol con Queso, you’ll also need 1/2 cup frijoles molidos de seda)
For the masa/dough:
3 cups MASECA
3 1/4 cups water
a little less than 1/2 tsp. salt
1. To soften the cheese, place it in a warm water bath while it is still in the plastic packaging. After about 10 minutes, drain the water and open the package. Knead the cheese by hand until soft. (For Pupusas de Frijol con Queso, add the frijoles molidos to the cheese now.) This will be your pupusa filling. Set the mixture aside.
5. In a large bowl sprinkle salt over MASECA and then pour in water. Mix by hand until combined. It’s best to work the masa for several minutes and then let it rest.
6. To form pupusas, take a large handful of masa, (slightly bigger than a golf ball), and pat it into a tortilla. Cup your hand so the tortilla forms a bowl-like shape. In the hollow, place a large pinch of the pupusa filling. Close your hand gently to fold the sides up around the filling and form the ball again. Pat out into a thick tortilla shape and then place on a hot griddle, comal or non-stick frying pan. (No oil is needed!) Flip to cook on each side. Serve with salsa and curtido.
Note: Mozzarella cheese is what is most easily available in the United States and what many Salvadorans in the United States use. If you have an international market near you, check to see if you can find “Queso Especial Para Pupusas” or “Quesillo Especial Salvadoreño.”
* 1/2 head of cabbage chopped fine
* 1/2 cup grated carrot
* 2 green onions, minced
* 1/2 white onion sliced thin
* 1/2 cup apple cider vinegar
* Salt to taste
* Dried oregano to taste
Bring a pot of water to a boil. Remove from heat and put the cabbage and carrot into the water. Let sit for 5 minutes and then drain. (A little water remaining is fine.) Add the other ingredients. Adjust apple cider vinegar to your tastes. If you find it too strong, add a little warm water. Best to let the flavors combine for a couple hours at room temperature, but can be served right away. You can be creative with this – try sliced radishes or sliced green peppers in the curtido, too. If you like it spicy try crushed red pepper flakes, jalapeños or other chiles, although these aren’t usually found in traditional curtido.
Curtido is always eaten with pupusas. Most people pour salsa over the curtido.