Best 4 Pupusas With Pickled Cabbage Recipes

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Pupusas, a staple of Salvadoran cuisine, are thick griddle cakes or flatbreads made with cornmeal or rice flour, stuffed with one or more ingredients, and cooked on a griddle. A classic filling is refried beans and cheese, "queso fresco", but pupusas can also be filled with chicharrón, squash, or loroco flowers. Pupusas are typically accompanied by curtido, a spicy pickled cabbage slaw, and tomato salsa.

Here are our top 4 tried and tested recipes!

PUPUSAS WITH PICKLED CABBAGE



Pupusas with Pickled Cabbage image

Enjoy a traditional Salvadoran dish of Pupusas with Pickled Cabbage! Try these cheese-stuffed pupusas for a weeknight dish!

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes 8 servings.

Number Of Ingredients 6

2 cups masa harina
5-1/4 cups water, divided
1/2 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
3 cups coleslaw blend (cabbage slaw mix)
1 large onion, thinly sliced (about 3 cups)
1/3 cup KRAFT Zesty Italian Dressing

Steps:

  • Mix masa harina and 1-1/4 cups water. If dough seems dry, add additional water, 1 Tbsp. at a time, for proper consistency. Let rest 5 min. Divide into 16 equal balls.
  • Flatten each dough ball on lightly floured surface or with tortilla press into 5-inch round. Cover to keep from drying out. Place 1 Tbsp. cheese between 2 tortillas; pinch edges together to seal.
  • Add coleslaw blend and onions to 4 cups boiling water; cook 5 min. Drain; place in bowl. Add dressing; toss to coat.
  • Heat skillet on medium-high heat. Cook pupusas, in batches, 2 min. on each side or until cheese is melted and tortillas are lightly browned. Served topped with pickled cabbage.

Nutrition Facts : Calories 170, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 3 g, Protein 5 g

PICKLED CABBAGE



Pickled Cabbage image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 5

1 Chinese cabbage
3 cloves garlic, finely chopped
2 red chilies, finely chopped
1 tablespoon sugar
2 tablespoons salt

Steps:

  • Cut the top off Chinese cabbage and reserve for another use. Trim the base of the cabbage, discard, and then cut the remaining cabbage into 2-inch slices. Place cabbage slices in a bowl and add garlic, chilies, sugar and salt. Stir to combine. Spoon or pour into a jar and seal. Let sit in the refrigerator for 3 days.

BEAN AND CHEESE PUPUSAS RECIPE BY TASTY



Bean And Cheese Pupusas Recipe by Tasty image

Fill in

Provided by Tikeyah Whittle

Categories     Sides

Time 1h

Yield 12 pupusas

Number Of Ingredients 18

⅔ green cabbage, small head, cored and finely shredded
2 cups white onion, thinly sliced
2 medium carrots, grated
1 jalapeño, or serrano pepper, sliced
8 cups boiling water
2 cups distilled white vinegar
2 tablespoons dried oregano
4 teaspoons kosher salt
3 tablespoons vegetable oil
½ cup white onion, chopped
1 clove garlic, minced
2 cans black beans
1 teaspoon kosher salt
4 cups masa harina
2 teaspoons kosher salt
3 cups cold water
3 cups grated mozzarella cheese
2 teaspoons vegetable oil

Steps:

  • Make the curtido: In a large bowl, combine the cabbage, onion, carrots, and serrano, if using. Pour the boiling water over the vegetables and toss to combine. Let sit for 10 minutes, then drain.
  • In a medium bowl or liquid measuring cup, whisk together the vinegar, oregano, and salt.
  • Pour the vinegar mixture over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido and any leftover liquid in the bowl to an airtight jar or container. Chill in the refrigerator for at least 20 minutes, but ideally overnight. The curtido will keep in the refrigerator for up to 2 weeks.
  • Make the refried black beans: Heat a large cast iron skillet over medium-low heat for about 5 minutes. Add the oil to the pan. Once hot, add the onion and cook until soft and translucent, about 3 minutes. Add the garlic and cook for about 1 minute, until fragrant and softened.
  • Add the black beans, along with their liquid, to the pan and increase the heat to medium. Add the salt. Mash the beans with a potato or bean masher, ensuring no beans are left whole. Cook for 7-10 minutes, stirring frequently, until most of the liquid has evaporated and the beans don't immediately flood the pan when you drag a spatula across the bottom. If you prefer a perfectly smooth consistency, use an immersion blender to purée the beans in the pan, or transfer to a blender and blend until smooth. Season with more salt to taste, then set aside to cool completely before making the pupusa dough.
  • Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture; it should be elastic and not sticky. You may need to knead it for a few minutes.
  • Assemble the pupusas: Once the beans have cooled completely, fold in the mozzarella cheese.
  • Fill a small bowl with water and set it near your work station. Wet your hands as you work to keep the dough from sticking to your hands.
  • Heat a large pan or griddle over medium-high heat for at least 5 minutes.
  • While the pan heats, form the pupusas: Take a large, golf ball-sized portion (about 3½ ounces) of dough and roll into a ball, then flatten into an even round, using the fingers of your dominant hand to press the dough against the palm of your non-dominant hand (rather than smashing your palms together), about 5 inches in diameter.
  • Fill the dough round with about 3 tablespoons of the bean mixture, or slightly less than the amount of masa used to make the disc. Gently fold 2 sides of the dough over the filling, then rotate and fold up the other 2 sides until the filling is completely encased. Pinch off any excess dough overlapping at the top and return to the remaining masa. Then, carefully pat out the ball between your hands into a roughly 4-inch disc. If the filling breaks through, patch it with a tiny bit of dough. Repeat with the remaining ingredients.
  • Lightly brush the hot pan with the vegetable oil, then place 4-5 pupusas (or as many as will fit without touching) in the pan and cook for 3-5 minutes, depending on thickness, until the bottoms are golden brown. Flip and cook on the other side for 3-5 minutes more, until golden brown and cooked through. Repeat with the remaining pupusas.
  • Serve the pupusas with the curtido.
  • Enjoy!

Nutrition Facts : Calories 382 calories, Carbohydrate 51 grams, Fat 12 grams, Fiber 10 grams, Protein 16 grams, Sugar 7 grams

CURTIDO (EL SALVADORAN CABBAGE SALAD)



Curtido (El Salvadoran Cabbage Salad) image

Curtido is a salad made out of cabbage and served with El Salvadoran pupusas. Stuff cooked pupusas with the curtido for a delicious treat!

Provided by Jenny

Categories     Salad     Coleslaw Recipes     No Mayo

Time 45m

Yield 4

Number Of Ingredients 7

½ head green cabbage, cored and shredded
1 carrot, grated
1 quart boiling water
3 green onions, minced
1 cup distilled white vinegar
½ cup water
2 teaspoons dried oregano

Steps:

  • Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

Nutrition Facts : Calories 50.2 calories, Carbohydrate 11.3 g, Fat 0.3 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 47 mg, Sugar 5.7 g

Tips:

  • Use fresh ingredients: The fresher your ingredients, the better your pupusas will taste. This is especially true for the cabbage, which should be crisp and flavorful.
  • Don't overmix the masa: Overmixed masa will make your pupusas tough. Mix it only until it comes together, then stop.
  • Make sure the pupusas are cooked through: Pupusas should be cooked until they are golden brown on both sides and the cheese is melted. If they are not cooked through, they will be doughy and unpleasant.
  • Serve pupusas with your favorite toppings: Pupusas are traditionally served with curtido (pickled cabbage), salsa, and crema (sour cream). You can also add other toppings, such as avocado, beans, or meat.

Conclusion:

Pupusas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. Whether you are a fan of traditional pupusas or you want to try something new, this recipe is sure to please. So get cooking and enjoy!

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