Pupusas de Queso (Salvadoran Cheese-Stuffed Tortillas)
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
2 hrs 50 mins
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Servings
6 Pupusas
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Course
Main Course
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Cuisine
Salvadoran
Pupusas de Queso (Salvadoran Cheese-Stuffed Tortillas)
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A recipe for Pupusas de Queso (Salvadoran Cheese-Stuffed Tortillas)! These tortillas are filled with melty cheese and paired with Curtido (a lightly pickled cabbage mixture) and Salsa Roja (red tomato salsa) for an incredible contrast in flavors.
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Ingredients
Curtido (Pickled Cabbage):
- 1/2 green cabbage
- 1 cup shredded carrots
- 1/2 yellow onion thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon brown sugar
- 1/2 teaspoon red pepper flakes
Salsa Roja:
- 4 roma tomatoes roughly chopped
- 1/2 yellow onion roughly chopped
- 1/4 cup fresh cilantro
- 1/4 medium poblano or green bell pepper stem removed, seeded, and chopped
- 3 garlic cloves finely chopped
- 1/4 teaspoon Worcestershire sauce
- salt to taste
Pupusas de Queso:
- 2 cups masa harina
- 1/4 teaspoon salt
- 1 3/4 cups warm water
- 6 ounces shredded quesillo cheese
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Instructions
To make the curtido:
- Thinly shred the cabbage and place in a large bowl. Toss in the carrots and onion.
- Add the apple cider vinegar and water, then season with oregano, salt, brown sugar, and red pepper flakes. Stir to combine, cover, and refrigerate for at least 2 hours to overnight.
To make the salsa:
- In a blender, combine the tomatoes, onion, cilantro, jalapeño, garlic, worcestershire sauce, and salt. Blend until smooth. Adjust salt if needed and refrigerate until ready to use.
To make the pupusas:
- In a large bowl, combine the masa harina and water with your hands to form a smooth, pliable dough. If too sticky to form, mix in a little more masa harina. If too dry and begins to crack when formed, add a little more water.
- Divide the dough into 6 equal pieces. Form one piece into a flattened circle. Add about 2-3 tablespoons of the cheese to the center, leaving room around the edges. Form the edges together over the filling and gently roll in a ball to seal.
- Lightly press the ball, working around the center to form into a disc. Push between the hands and fingers, back and forth, to form a circular, filled pupusa about 1/2 inch thick. Repeat with remaining dough and cheese.
- Place a large skillet over medium heat. Once heated, lightly oil and add 1-2 pupusas, depending on the size of your pan. Cook until golden brown blisters form on the bottom. Flip and cook on the other side until the blisters form. Transfer to a plate and repeat with remaining pupusas.
- Serve the pupusas hot with the prepared curtido and salsa roja.
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