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 are grilled until golden, and then topped with a tangy salad called curtido.

Makes 8 pupusas
Prep time: 30 minutes
Cook time: 30 minutes

To make papusas, place masa harina and water in a bowl and mix until it forms a ball. Once formed, knead dough for approximately 5 minutes. The consistency should be slightly sticky. Cover bowl and let the dough rest for 5 to 10 minutes. While dough is resting crumble the queso fresco and gently mix in tomatoes. Return to the dough and shape it into 16, 2-inch balls. On a lightly floured board, roll out each ball until it’s about 5 inches in diameter.

For the filling, sprinkle about 4 tablespoons of the cheese and tomato mixture into the center of 8 of the 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

Serves 8
Prep time: 10 minutes
Cook time: 10 minutes, plus 30 minutes for refrigerating

1 head green cabbage, cored and shredded
1 carrot, grated 1½ –2 quarts boiling water (enough to cover cabbage and carrot)
4 scallions, chopped
2 cups white vinegar
1 cup water
½ teaspoon salt
1 jalapeño, seeded and minced

The Curtido adds a tangy flavor to the papusas, 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, which will soften the cabbage but still leave it crisp. Drain the mixture well, then return to the bowl and add remaining ingredients. Chill in refrigerator for at least 30 minutes before serving.