If you’ve ever wanted to try an authentic Hispanic recipe that delivers bold flavor and a comforting texture, pupusas should be high on your list. This Salvadoran recipe is more than just a dish—it’s a cultural staple passed down through generations. And when served with a side of curtido (a fermented cabbage slaw), it becomes an irresistible experience in Hispanic cuisine.
Let’s break down how to make authentic pupusas with curtido from scratch, using simple ingredients and time-honored techniques.
What Are Pupusas?
Authentic pupusas are thick, handmade corn tortillas stuffed with a variety of fillings—most commonly cheese, refried beans, chicharrón (seasoned pork), or a mix of all three. Originating from El Salvador, pupusas are a cornerstone of Salvadoran street food and family gatherings alike.
These pockets of deliciousness are made using masa harina, a special corn flour that gives pupusas their signature chewy texture.
What is Curtido?
Curtido is a lightly fermented cabbage slaw made with vinegar, shredded cabbage, carrots, and onions. It’s tangy, crunchy, and provides the perfect contrast to the warm, soft pupusas. In Hispanic cuisine, curtido isn’t just a side—it’s an essential partner to balance out the richness of the pupusas.
Ingredients for Authentic Pupusas
For the dough:
- 2 cups masa harina
- 1½ cups warm water
- ½ tsp salt
For the filling (classic combo):
- 1 cup refried beans
- 1 cup shredded mozzarella or queso quesillo
- Optional: cooked and minced pork (chicharrón-style)
Ingredients for Curtido
- ½ head of cabbage, shredded
- 1 carrot, grated
- ½ onion, thinly sliced
- 1½ cups boiling water
- 1 cup white vinegar
- 1 tsp dried oregano
- ½ tsp salt
How to Make Authentic Pupusas with Curtido
Step 1: Make the Curtido (Best if Made a Day Ahead)
- Combine cabbage, carrot, and onion in a large bowl.
- Pour boiling water over the veggies, let sit for 5 minutes, then drain.
- Mix in vinegar, oregano, and salt.
- Store in a jar or container and let ferment for at least a few hours (overnight is best) in the fridge.
Step 2: Prepare the Pupusa Dough
- Mix masa harina, water, and salt until a soft, pliable dough forms.
- Let rest for 10 minutes. Keep it covered with a damp towel to prevent drying.
Step 3: Assemble the Pupusas
- Divide dough into golf-ball-sized portions.
- Flatten each ball into a disc, place the filling in the center, and fold the edges over to seal.
- Gently flatten into a round, stuffed tortilla.
Step 4: Cook the Pupusas
- Heat a dry skillet or griddle over medium heat.
- Cook each pupusa for about 2-3 minutes per side, or until golden and slightly crispy.
Step 5: Serve and Enjoy
- Plate the hot pupusas alongside a generous helping of chilled curtido.
- Add a drizzle of tomato salsa if desired.
Why This Authentic Hispanic Recipe Stands Out
- Affordable and filling: A meal that doesn’t break the bank.
- Versatile: Swap in vegetarian fillings or spicy toppings.
- Deeply rooted in tradition: A beloved dish across El Salvador and beyond.
Whether you’re craving comfort food or exploring new dishes from Latin America, learning how to make authentic pupusas with curtido brings cultural flavor straight to your kitchen. It’s a tactile, rewarding cooking experience that turns simple ingredients into something truly special.
Experience Authentic Hispanic Cuisine in Real Life
Whether you’re craving comfort food or exploring new dishes from Latin America, learning how to make authentic pupusas with curtido brings cultural flavor straight to your kitchen. It’s a tactile, rewarding cooking experience that turns simple ingredients into something truly special.
Want to taste real pupusas made by people who grew up on this food? Book a cultural food tour with Incloodie Food Tour. You’ll explore the stories, ingredients, and vibrant history behind authentic Hispanic recipes—and yes, you just might get to try a freshly griddled pupusa paired with zesty curtido.