Prep time – 20 minutes
Cook time – 30 minutes
Total – 50 minutes

Makes 6 pupusas

Curtido (pickled cabbage)
1/2 head red cabbage
1/2 white onion
1 large carrot
1/2 cup vinegar
1/4 cup water
2 tablespoons fresh oregano
1 small jalapeño
1/2 tablespoon salt

Curtido Preparation
Thinly slice the cabbage, onions, carrots, and jalapeño. Add finely chopped oregano, salt, water, and vinegar. Toss and seal in a airtight container and refrigerate for 6 hours.

2 cups masa harina
6 oz. Sierra Nevada Organic Garlic & Herb Jack
1 tablespoon salt
2 cups warm water
1/4 cup vegetable oil

Mix the masa and salt in a large bowl with a whisk to blend well. Slowly add warm water while mixing by hand until you form a large ball. Let sit for a few minutes. Knead the dough for a couple minutes. This will help the dough to stay soft without cracking. If too dry add a bit more water.
Roll 12 balls of dough by hand. You can use a tortilla press with parchment paper to flatten the dough or a rolling pin. Once flattened they should look like a tortilla.  Shred the cheese and place a small handful on 6 of them. Top each one with the remaining dough and crimp the sides to close each pupusa.
Heat a large skillet or pan with oil and cook each pupusa until golden to dark brown on each side for approximately 3 minutes. Serve with curtido.

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