There are many ways to stuff this delicious El Salvadoran flatbread, but our version is made with refried black beans and mozzarella cheese. Serve the pupusas alongside some curtido, a pickled cabbage slaw made with onions, carrot and some sliced jalapenos for a little spice. It's all tossed together with white vinegar and oregano. Pro tip: cook the blackbeans in bacon fat for even more flavor!

Quick Info

⏱️ 60 min • 🍽️ 12 servings • ⭐ 97%

Nutrition

385 cal • 15g protein • 35g carbs • 20g fat

Tags

[Central & South American] • [Gluten-Free] • [Healthy] • [Vegetarian] • [Appetizers] • [Dinner] • [Lunch] • [Sides]

Ingredients

• ⅔ small head of green cabbage, cored and finely shredded (about 6 cups)
• 2 cups thinly sliced white onion (about 1 large onion)
• 2 cups grated carrots (about 2 medium carrots)
• 1 jalapeño or serrano pepper, sliced (optional)
• 8 cups (1896 ml) boiling water
• 2 cups (474 ml) distilled white vinegar
• 2 tablespoons dried oregano
• 4 teaspoons (1 2g) kosher salt
• 3 tablespoons vegetable oil, bacon fat, or lard
• ½ cup chopped white onion, chopped (heaping ½ cup)
• 1 garlic clove, minced (about 1 teaspoon)
• 2 15-ounce cans of black beans
• 1 teaspoon (3g) kosher salt
• 4 cups (428 g) masa harina
• 2 teaspoons (6 g) kosher salt
• 3 cups (711 ml) cold water
• 3 cups grated mozzarella cheese
• 2 teaspoons vegetable oil

Instructions Preview

1. Make the curtido: In a large bowl, combine…
2. In a medium bowl or liquid measuring cup, …
3. Pour the vinegar mixture over the slaw and…

…and 11 more steps

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Recipe by: Tikeyah Whittle, Nick Torres, Amanda Berrill • From: Tasty