Discover the hidden gems of El Salvador through Galavante’s recipes that bring the country’s vibrant party spirit to your home. Salvadorians are experts in using fresh ingredients to create exceptional meals, and our Latin recipes below are no exception. To start their day, locals visit the numerous open-air markets scattered across the landscape to purchase fresh meat, dairy products, and a variety of fruits and vegetables, including mangos, tomatoes, and yucca. Back at home, they cook corn tortillas on a griddle while simmering a pot of rice and beans over the flame, all to be savored on the same day. Here is how to make the perfect Papusas and Curtido.
Papusas Recipe
Stemming from the Piles, a native tribe of El Salvador, Pupusas are the country’s most revered culinary creation. The thick corn tortilla can be stuffed with vegetables, cheeses, meats, or all three and is grilled until golden and then topped with a tangy salad called curtido.
Makes 8 pupusas
Prep time: 30 minutes
Cook time: 30 minutes
Ingredients
4 cups masa harina (corn flour)
2 cups water
2 cups queso fresco, crumbled
1 large vine-ripe tomato, peeled, seeded, and minced
Directions
To make pupusas, place masa harina and water in a bowl and mix until it forms a ball. Once formed, knead the dough for approximately 5 minutes.
The consistency should be slightly sticky. Cover the bowl and let the dough rest for 5 to 10 minutes.
While the dough is resting, crumble the queso fresco and gently mix in tomatoes. Return the dough and shape it into 16 2-inch balls. Roll out each ball on a lightly floured board until it is about 5 inches in diameter.
For the filling, sprinkle about four tablespoons of the cheese and tomato mixture into the center of 8 rounds. Place an empty round on top of each and pinch the edges to seal. To cook, preheat an ungreased griddle or large skillet. Add one pupusa at a time and cook until lightly brown on each side.
Top with curtido, the traditional cabbage salad, with our recipe below.
Curtido Recipe
Serves 8
Prep time: 10 minutes
Cook time: 10 minutes, plus 30 minutes for refrigerating
Ingredients
1 head of green cabbage, cored and shredded
4 scallions, chopped
1 carrot, grated 1½ –2 quarts boiling water (enough to cover cabbage and carrot)
2 cups white vinegar
1 cup water
½ teaspoon salt
1 jalapeño, seeded and minced
Directions
The Curtido adds a tangy flavor to the pupusas, making them even more irresistible. To make, combine cabbage and carrot in a bowl and cover with boiling water. Steep the mixture for 5–7 minutes, softening the cabbage but leaving it crisp. Drain the mixture well, then return to the bowl and add the remaining ingredients. Chill in the refrigerator for at least 30 minutes before serving.
If you liked our Papusas and Curtido recipe, check out:
Bacon Joint and Cabbage with Jameson-Shallot Sauce
Vigorón (Cabbage and Tomato Salad with Yucca and Chicharrones)
