Cheese Pupusas with Curtido and Tomato Salsa
Inspired by techniques from America's Test Kitchen.
Soft masa cakes stuffed with melting cheese, griddled until spotted and golden, and served with tangy cabbage pickle and a simple tomato salsa.
Always check the labels of the products you use.
Method
- 1
Pickle. Toss 250 g cabbage, the carrot and 40 g onion together, warm 60 ml vinegar, 60 ml water, the oregano and salt until dissolved, pour over and leave for at least 30 min.
- 2
Simmer. Blend 400 g tomatoes, 30 g onion, garlic and chilli until smooth, then simmer with the oil and salt for 8-10 min until slightly thickened, and cool.
- 3
Mix. Combine 230 g masa harina and salt, stir in 480 ml boiling water and 1 tsp oil to a soft dough, and cover for 20 min.
- 4
Fill. Whizz 55 g cotija to a sandy texture, pulse in 225 g Monterey Jack until it looks like wet oatmeal, then shape into 8 balls.
- 5
Shape. Flatten a test piece of dough, adding warm water if it cracks, then divide into 8 balls and keep covered with a damp towel.
- 6
Wrap. Press each dough ball to a 10 cm disc, set a cheese ball in the centre, wrap the dough around it, pinch shut and reshape to a smooth 10 cm disc.
- 7
Cook. Heat the remaining oil in a non-stick pan over medium-high and cook 4 pupusas at a time for 2-4 min per side until spotty brown.
- 8
Serve. Serve hot with the curtido and salsa.
Storage
Pupusas are best eaten hot from the pan, while the curtido and salsa can be made ahead and kept covered in the fridge until needed. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- 2 medium bowls
- jar or bowl for curtido
- food processor
- blender
- small saucepan
- freezer bag, sides slit open
- baking tray lined with baking paper
- damp tea towel
- large non-stick frying pan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 551 kcal |
| Protein | 23.5 g |
| Carbohydrate | 56.3 g |
| of which sugars | 6.6 g |
| of which free sugars | 0 g |
| Fat | 27 g |
| of which saturates | 14 g |
| Fibre | 7.2 g |
| Salt | 2.87 g |
Protein per 100 kcal
4.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
