Stuffed Corn Cakes — El Salvador's National Treasure
"Thick, stuffed, griddle-cooked perfection. Always served with curtido."
Pupusas were made by the Pipil people long before Spanish contact. Archaeological evidence shows they've been a staple for at least 2,000 years in what is now El Salvador.
Today, November 14th is National Pupusa Day in El Salvador. They're eaten for any meal, any time — and always with curtido (pickled cabbage slaw) and salsa roja.
"No pupusa is complete without curtido."
Mix masa harina with salt. Gradually add warm water, kneading until smooth and pliable (no cracks).
Let rest 5 minutes. If it cracks when you press it, add a bit more water.
Take a golf-ball sized piece of masa. Flatten into a thick disc in your palm.
Add 1-2 tablespoons of filling in the center. Pinch edges up and around to seal completely.
Gently pat into a disc about ½ inch thick. Filling should be completely enclosed.
If cheese leaks out while cooking, the seal wasn't complete. Patch any holes before cooking.
Heat a dry comal or skillet over medium heat. Cook pupusas 3-4 minutes per side until golden spots appear.
Serve immediately with curtido and salsa roja.
Pickled cabbage slaw with carrots, onion, oregano, and vinegar. Always served alongside.
Thin tomato salsa, slightly sweet. Drizzle on top.
Mixed filling: cheese + beans + chicharrón. The popular combo.