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Authentic Pupusas

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PREP TIME
60 min
COOKING TIME
39 min
TOTAL TIME
174 min
SERVINGS
15 servings
Dinner Salvadoran
Authentic Pupusas
Ingredients
  • 4 cups plain tomato sauce
  • 1 cup water
  • 4 bunches fresh cilantro, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 cube chicken bouillon
  • salt to taste
  • 1/2 head cabbage, shredded
  • 1 large carrot, peeled and grated
  • 1/2 cup white vinegar
  • 3 scallions, minced
  • 2 tablespoons dried oregano
  • 1 pinch crushed red pepper flakes
  • 1 (12 ounce) package bacon, or to taste
  • 4 tomatoes, halved, or more to taste
  • 1 green bell pepper, seeded and quartered
  • 1 cup grated Monterey Jack cheese
  • 2 cloves garlic, minced
  • salt to taste
  • 4 cups masa harina, or more to taste
  • 2 cups water, or as needed
  • 1/2 cup vegetable oil for frying
Instructions
1
Combine the tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Heat the mixture gently, stirring occasionally, until the vegetables are tender, approximately 20 minutes. Allow the salsa roja to rest for 10 minutes.
2
Transfer half of the salsa roja to a blender and cover it. Hold down the lid with a potholder; pulse briefly before leaving it to blend. Pour the blended mixture into a bowl. Repeat this process with the remaining salsa roja. Return the saucepan and simmer for an additional 10 minutes, stirring occasionally. Let it cool completely, taking about one hour, and refrigerate.
3
Place the cabbage and carrots in a large bowl. Add 4 cups of boiling water and let it sit for 5 minutes. Drain the mixture thoroughly. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill the curtido until serving.
4
Cook the bacon in a large skillet over medium-high heat, turning occasionally, until it is almost fully cooked but not yet crispy, 5 to 7 minutes. Transfer the bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree the mixture to create chicharron. Season it with salt.
5
Combine the masa harina and 1/2 cup of water in a bowl. Mix well by hand until the dough comes together. Gradually add the remaining 2 tablespoons of water, mixing well after each addition, until the dough is moist but still firm. Cover it with a damp towel.
6
Heat 1/2 cup of oil in a large skillet over medium-high heat.
7
Take a golf ball-sized piece of dough and shape it into a ball in your hands. Create a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball into a thick tortilla shape. Place the pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat this process with the remaining dough and chicharron.
8
Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.