Name: Honduran Pupusas With Curtido Slaw
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 small to medium green cabbage (sliced thin); 3 carrots (grated); 3/4 cup unfiltered apple cider vinegar (or distilled white vinegar); 1 Tbsp. garlic powder; 1 Tbsp. sugar; 1 Tbsp. pink salt; 1 tsp. crushed red pepper; 2 tsp. oregano; 1/2 to 1 jalapeño (thinly sliced); 1 medium onion; 3 cups water; 1 tsp. black pepper; 1 tsp. pink salt; 2 cups gluten-free corn flour masa harina (or Maseca Instant Corn Masa Flour); 1 cup brown rice flour (or white rice flour); 2 cups warm water (plus extra if dough is too dry); 2 Tbsp. pure avocado oil; 1-1/2 cups shredded mozzarella (or any stretchy or plant-based cheese); 1/2 cup parmesan

Pupusas are a traditional Central American recipe of stuffed corn griddle cakes, dense in texture and topped with curtido, a spicy, tangy cabbage slaw. These gluten-free cheese pupusas, served warm, have a stringy, gooey center that’s complemented perfectly by a topping of crunchy, homemade slaw. Use plant-based “cheese” for a vegan version, or try other fillings, like beans, vegetables or meat. Be sure to prepare your curtido with at least 12 hours for the fermentation process.

A Platter of Cheese Pupusas Includes Homemade Curtido Slaw.

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Honduran Pupusas With Curtido Slaw

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 12

Calories 216 kcal

Author Iso Rapalo

Ingredients

Curtido (Fermented Cabbage Slaw)

Note: Prepare curtido at least 12 hours before pupusas.

1 small to medium green cabbage sliced thin
3 carrots grated
3/4 cup unfiltered apple cider vinegar or distilled white vinegar
1 Tbsp. garlic powder
1 Tbsp. sugar
1 Tbsp. pink salt
1 tsp. crushed red pepper
2 tsp. oregano
1/2 to 1 jalapeño thinly sliced
1 medium onion
3 cups water
1 tsp. black pepper

Pupusa Dough

1 tsp. pink salt
2 cups gluten-free corn flour masa harina or Maseca Instant Corn Masa Flour
1 cup brown rice flour or white rice flour
2 cups warm water plus extra if dough is too dry
2 Tbsp. pure avocado oil
1-1/2 cups shredded mozzarella or any stretchy or plant-based cheese
1/2 cup parmesan

Instructions

Curtido

While water comes to a boil, slice cabbage, onions and jalapeno and grate carrots. Set cabbage aside.
In big bowl, pour boiling water on cabbage. Let sit 5 minutes, pour out hot water then submerge in cold water. Strain water.
In large bowl, add cabbage, onions, jalapeno and carrots. Add garlic, black pepper, sugar, salt, oregano, crushed red pepper and vinegar. Mix to combine.
Pour mixture into sterilized mason jar with wide mouth. Press down with a wooden spoon until mixture is submerged in vinegar, then close. If you need to add a little more on top it’s fine.
Leave jar on counter 12 hours to ferment lightly. (Note: The longer you leave it out the more potent it becomes. Be cautious, pressure will build.)
When curtido is done fermenting, store in fridge until you’re ready to make pupusas. Curtido can be refrigerated 4-6 weeks.

Cheese Pupusas

In large bowl, whisk together masa corn flour, brown rice flour and salt.
In small bowl, combine avocado oil with warm water. Add mixture to dry ingredients and use your hands to create the dough. If needed, add more water 1 tablespoon at a time. Knead 2 minutes and cover with damp cloth or plate. Rest dough 10 minutes.
Uncover dough and knead 1 minute. (Note: Dough should feel soft, like playdough.)
Using ¼ cup or ice cream scoop, create 12 dough balls. Set aside covered with a cloth. (Note: Balls should not crack while forming with hands.)
To assemble pupusas, grease hands with avocado oil to prevent sticking. Grab dough ball and make a dent in the center. Fill dent with 1 tablespoon or more of cheese. Carefully close dough and flatten between your hands to make a disc approximately ½-inch to ¼-inch thickness.
Add 1 teaspoon ghee, butter or avocado oil to cast-iron skillet or griddle on medium heat. Cook pupusas 4-5 minutes each side or until golden.
To serve, top warm pupusas with cold curtido.

Recipe Notes

To prevent pupusas from sticking and drying out, rub oil in a large tray and keep balls covered with damp cloth.
To make cheesier pupusas, combine cheese with 1-2 tablespoons heavy cream, cream cheese or sour cream before filling dough.
Grab these ingredients and more at Vitacost.com