Chestnut Free Pupusas
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Learn more →Ingredients
4 servings
For the masa dough
- 3 cups masa harina (instant corn masa flour)
- ½ tsp salt
- 2 ¼ cups warm water, plus more as needed
For the filling
- 1 ½ cups shredded quesillo cheese or low-moisture mozzarella cheese
- ¾ cup refried beans
For cooking
- 2 tbsp vegetable oil, for the griddle
For the curtido
- 2 cups green cabbage, finely shredded
- ½ cup white onion, thinly sliced
- ½ cup carrot, grated
- ½ cup white vinegar
- ½ cup water
- 1 tsp dried oregano
- ½ tsp salt
For the salsa roja
- 1 can (14.5 oz) fire-roasted diced tomatoes
- ¼ cup white onion, roughly chopped
- 2 cloves garlic
- 1 jalapeño, stemmed and roughly chopped
- ½ tsp salt
- 1 tbsp vegetable oil
Instructions
- 1
Make the curtido: Combine the shredded cabbage, sliced onion, and grated carrot in a medium bowl. In a small saucepan, bring the white vinegar, water, oregano, and salt to a boil, then pour the hot brine over the vegetables. Toss to coat and set aside at room temperature while you prepare the rest of the recipe — the vegetables will soften and pickle lightly.
- 2
Make the salsa roja: Combine the fire-roasted tomatoes, chopped onion, garlic, jalapeño, and salt in a blender and blend until smooth. Heat 1 tbsp vegetable oil in a small saucepan over medium heat until shimmering, then pour in the blended salsa — it will sputter. Cook, stirring occasionally, until the salsa darkens slightly and thickens, about 5 minutes. Remove from heat and set aside.
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