Masa Cakes with Spicy Slaw (Pupusas con Curtido)

  • Serves

    serves 4


These stuffed corn-masa cakes are the national dish of El Salvador.


  • 14 cup distilled white vinegar
  • 1 12 tsp. sugar
  • 1 tsp. oregano
  • 2 chiles de árbol, crushed
  • 12 large carrot, peeled and grated
  • 12 yellow onion, thinly sliced
  • 12 head green cabbage, shredded
  • Kosher salt, to taste
  • 2 cups masa harina
  • 16 oz. grated Monterey jack


Step 1

Combine vinegar, sugar, oregano, chiles, carrots, onions, and cabbage in a bowl. Season with salt; toss; let chill.

Step 2

Put masa harina and 1 3⁄4 cups water into a bowl; stir to form a dough. Pinch off a 1 1⁄2-oz. piece of dough; roll it into a ball. Pat dough into a thin disk. Squeeze 1 1⁄4 oz. cheese into a ball. Press cheese into center of dough; cupping dough, stretch edges of dough around cheese and seal. Pat dough to form a 3 1⁄2"-wide disk. Repeat to make 12 pupusas in all.

Step 3

Heat a 12" nonstick skillet over medium-high heat. Working in 3 batches, cook pupusas, turning, until golden, 10–12 minutes. Serve hot with slaw.

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