salvadoran

Salvadoran curtido is a lightly fermented cabbage relish. It's a salty, tangy, refreshing and delicious condiment and can be served with pupusas, tacos, bowls or more!

Salvadorian Curtido (Fermented Cabbage Relish)

cabbage,

carrots, shredded

white onion, sliced in half moons

serrano

tsp dried oregano (preferably Mexican)

tsp coarse kosher salt

Mix the cabbage, carrots, onion, peppers, oregano, and...

Mix the cabbage, carrots, onion, peppers, oregano, and salt in a large mixing bowl. Let rest for 30 minutes to begin releasing moisture.

Sanitize a quart size (4 cup) mason jar...

Sanitize a quart size (4 cup) mason jar including lid with boiling hot water. Be careful to not burn yourself.

Pack the shredded vegetables into the mason jar,...

Pack the shredded vegetables into the mason jar, pressing down to tightly pack and release water. If the vegetables aren't covered with water, add a little bit of distilled water so they are covered. Optional: add sanitized glass weight to keep the vegetables submerged.

Put a lid over the jar but do...

Put a lid over the jar but do not screw it on to tightly seal as gas will build up the pressure in the jars if it can't be released. Alternatively use a specialty fermentation lid.

Leave the jars out at room temperature for...

Leave the jars out at room temperature for a minimum of 24 hours and up to 5 days. Taste after the first 24 hours and let continue to ferment until you reach your desired level of tanginess. Typically 48-96 hours is ideal.

Once fermented to taste, screw the lids on...

Once fermented to taste, screw the lids on and place in the fridge. It will stay good for at least 1 month.

Like its kissing cousin, the Mexican gordita, Salvadoran pupusas are a stellar corn flour pancake stuffed with fillings such as shredded cheese and braised meats, then griddled. Pupusas have the advantage of being stuffed before they're cooked, ensuring an irresistible gooey layer of cheese inside. Our recipe features a simple refried bean filling in addition to melted Oaxacan cheese, and gets topped with curtido, a simple cabbage, carrot and onion slaw.

Cheese and Bean Pupusas (Salvadoran Stuffed, Griddled Tortillas) with Cabbage Slaw Recipe

masa dough

recipe Perfect Refried Beans, cooled

queso Oaxaca

Vegetable oil,

recipe quick curtido

Hot sauce and lime wedges,

Using wet hands, roll masa dough into 15 golf-ball-sized balls. Place balls on a baking sheet and cover with a moist towel. Working with one ball at a time, use your thumb to press a deep indent into the ball, then use your hands to work it into a small "bowl" with a 1/4-inch-thick edge.

Place about 1 heaping tablespoon refried beans into the bottom of the "bowl," then top with about 1 heaping tablespoon shredded cheese. Using moist fingers, carefully bring dough edge together, enclosing the filling within, and press to seal. Roll the ball in your hands to return it to a uniform ball shape. Carefully pat pupusa down into a flat round about 4 inches wide and about 3/4 inch thick; if edges crack, run a wet finger around them to smooth them. Place pupusas on a baking sheet and keep covered with a towel as you work. Repeat with remaining masa balls and fillings.

Lightly coat a large cast iron skillet with oil and heat over medium heat until shimmering. Working in batches, add pupusas and fry, turning once, until well-browned and crisp, about 4 minutes per side. Drain pupusas on a paper towel-lined plate, than transfer them to plates and top with curtido. Serve with hot sauce and lime wedges, if desired.

Pupusas, the national dish of El Salvador, are a simple and affordable recipe to make. Stuff them with cheese, meat, or vegetables, and fry them up for a filling snack or lunch!

Pupusa Recipe from El Salvador

masa harina

tsp kosher salt

water

mozzarella cheese

Vegetable oil (for cooking)

In a mixing bowl, whisk together salt and masa harina. Then use a mixing spoon to mix in the water. When the dough gets too hard to mix, begin kneading the dough with your hands until everything is combined.

Form the dough into balls about 2 inches in diameter. Use your palm to flatten the balls into a disk.

When they are flat, lay about 1 tbsp of shredded cheese in the middle, then ball up the dough to form a ball again. Finally, flatten into a disk again now that the cheese is inside.

Heat a cast iron skillet over medium heat, and allow to heat up. Add the pupusa into the pan, and cook for about 5-10 minutes on one side, until the outside is crispy and you see a few small char marks. Flip the pupusa and grill again on the other side. Enjoy!

Sprinkle this toasty, salty Salvadoran seasoning on everything from scrambled eggs to vanilla ice cream, or use it as the backbone of your next broth.

Alguashte

raw pumpkin seeds (pepitas)

kosher salt

“Squash and pumpkins are huge crops in El Salvador, and the seeds never go to waste—they get toasted and ground to create alguashte,” says chef Anthony Salguero of Popoca in Oakland. Toasting pumpkin seeds brings out all of their untapped flavor, so be sure to take them to a deep golden brown color. You can use any variety you like, though the cook time may vary, so keep an eye on them as they toast. You can also sprinkle the seasoning on fruit with lime and hot sauce, vanilla ice cream, popcorn, even scrambled eggs, or try it in this seafood stew.

Bon Appétit

Preheat oven to 350°. Toast pumpkin seeds on a large rimmed baking sheet, tossing halfway through, until golden brown, 20–25 minutes. Let cool.

Transfer pumpkin seeds to a food processor, add salt, and pulse until very finely ground.

Do ahead: Alguashte can be made 4 weeks ahead. Store airtight at room temperature.

These “like a thousand times fried” beans are a crucial part of a Salvadoran breakfast.

Super-Refried Beans

garlic cloves, smashed

black beans,

duck olive oil

jalapeño, split lengthwise

Kosher salt

extra-virgin olive oil, divided

Sour cream, sliced avocado, and warmed corn tortillas (for serving)

“There are lots of different kinds of refried beans throughout El Salvador, but in some mountain towns, you’ll get these amazing, really dense beans,” says chef Anthony Salguero of Popoca in Oakland. “My cousin calls them triple-fried, but it’s more like a thousand times fried. You just keep adding fat until the beans are thick enough to stand up on a plate, which is very common as part of a Salvadoran breakfast, with tortillas, eggs, fried plantains, avocado, and queso. They’re often made with lard, but I make mine with olive oil. It’s a little healthier, plus I’m cooking in California, so I try to be respectful of vegetarians who come in.” Serve these very rich beans in modest dollops with sour cream and avocado for scooping up with thick Salvadoran-style corn tortillas.

Pulse garlic in a food processor until very finely chopped. Scrape into a small bowl. Pulse beans and 3 Tbsp. water in processor (no need to clean) until a coarse paste forms, about 2 minutes.

Heat lard in a large nonstick skillet over medium. Cook garlic, stirring constantly, until lightly golden around the edges, about 3 minutes. Immediately add beans, jalapeño, and a big pinch of salt and cook, stirring and folding in beans with a heatproof rubber spatula, until incorporated and beans turn a shade darker, about 10 minutes.

Reduce heat to medium-low, add ¼ cup oil and cook, stirring often, until oil is absorbed and beans start to dry out at edges, about 5 minutes or so. Continue to cook, adding remaining oil by ¼-cupfuls every 5 minutes and stirring occasionally, until very thick and dark, 15–20 minutes. Discard jalapeño. Season with more salt if needed. Serve with sour cream, avocado, and tortillas.

Relajo is the foundation of many Salvadoran dishes; this version of the spice mix has bay leaves, achiote, chiles, cumin seeds, sesame seeds, and pumpkin seeds.

Relajo

pasilla chiles, seeds removed, torn into 1" pieces

star anise pods

cinnamon sticks

bay leaves

coriander seeds

oregano

Tbsp. sesame seeds

Tbsp. cacao nibs or ¼ cup (scant) unsweetened dark cocoa powder

Tbsp. cumin seeds

Tbsp. achiote (annatto) seeds

“Relajo is the foundation of so many Salvadoran dishes, but the spice mix varies depending on the dish or the cook,” says chef Anthony Salguero of Popoca in Oakland. “There are certain consistent elements—bay leaves, achiote, chiles, cumin seeds, sesame seeds, pumpkin seeds—and then more idiosyncratic additions like peanuts. It hits my palate like a Mexican mole and adds complexity to even simple dishes like this quick sautéed shrimp.” Toasting and grinding the spices in this warming blend unlocks all of their flavor. This recipe yields a lot, but you won’t have any trouble finding other uses for it: When you’re sweating aromatics for a braise, stir in a couple spoonfuls of relajo, turn it into a rub for grilled meats, or add a few big pinches to freshly fried potatoes.

Preheat oven to 325°. Scatter chiles, star anise, cinnamon sticks, bay leaves, coriander seeds, oregano, pumpkin seeds, sesame seeds, cacao nibs, cumin seeds, and achiote seeds on a parchment-lined rimmed baking sheet and bake until lightly browned and chiles are crisp, 18–22 minutes. Let cool.

Transfer chile mixture to a blender and blend on high until finely ground, about 1 minute (be careful not to overprocess; you don’t want it to turn into a paste).

Do ahead: Relajo can be made 1 month ahead. Store airtight at room temperature.

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise, perhaps thanks to the MSG most brands contain (no judgment!).

Salvadoran Salsa Roja

tomatoes,

½ medium white onion,

serrano chiles,

garlic

chicken bouillon powder

olive oil

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise, perhaps thanks to the MSG most brands contain (no judgment!). Serve on its own with chips or with our pupusas and curtido.

Purée tomatoes, onion, chiles, garlic, and bouillon powder, if using, in a blender until smooth.

Heat oil in a large skillet over medium. Carefully pour tomato mixture into pan; it will spit and bubble, so stand back! Cook salsa, stirring occasionally, until thick and darker in color, 20–30 minutes. Let cool.
Do ahead: Salsa can be made 2 days ahead. Transfer to an airtight container and chill.\

The longer this curtido recipe ferments, the better it’s going to taste. If you’re new to fermenting, this Salvadoran cabbage relish is an easy recipe to start with.

Curtido - Salvadoran Cabbage Relish

½ large head of green cabbage, thinly sliced

carrots,

½ large white onion, thinly sliced

serrano chiles, thinly sliced

garlic clove, finely grated

oregano,

Apple cider vinegar (for serving)

If you’re new to fermenting, this curtido recipe is a good place to start as it pickles quickly and easily. You can taste the difference in flavor every day, and the longer you let this Salvadoran cabbage relish ferment, the better it’s going to taste. Sure, it’s great as a fresh slaw, but by day three, you’ll see what we mean. The salty brine becomes tangier as it sits, meaning you may not need to add the vinegar.
Traditionally, curtido is served with Pupusas and pairs well with Salvadoran Salsa Roja, but it is also excellent used alongside grilled meats and heavier mains, or any time you want a bright and pickle-y topping.
Editor’s note: This recipe was originally published on May 5, 2017.

Toss cabbage, carrots, onion, chiles, garlic, oregano, and 5 tsp. Diamond Crystal or 3 tsp. Morton kosher salt in a large bowl to combine. Let sit 30 minutes for cabbage to wilt. Transfer to an airtight container (such as a 2-qt. glass jar) and press down firmly on cabbage to release juices; liquid should be at or above level of vegetables. Tightly cover curtido and let sit at room temperature, tasting daily, until flavor is to your liking, at least 1 day and up to 5 days.

Just before serving, drizzle oil into curtido and toss to combine. Taste and season with vinegar and more salt if needed. (If serving after 48 hours or longer, curtido will be tangy and may not need vinegar.)
Do Ahead: Curtido can be made 1 week ahead. Chill after you have added the oil and seasoned.

These homemade pupusas are a classic Salvadoran recipe, stuffed with black beans and vegan cheese and topped with curtido and salsa roja. They're vegan, gluten free, and make a great snack or entree!

Homemade Salvadoran Pupusas

(240 grams) masa harina

tsp (3 grams) salt

(340 grams) warm water

tbsp (24 grams) oil

Black beans, drained and rinsed (~1/2 cup)

vegan cheese (~1/4 cup)

Jalapeños or sweet peppers, thinly sliced (1-2 peppers)

Curtido

Salsa Roja

Make the masa dough: in a large mixing...

Make the masa dough: in a large mixing bowl mix together the masa harina, salt, warm water, and oil with a wooden spoon. Knead it by hand for about 1 minute to make a smooth ball of dough. It should be soft but not very sticky. Cover and let rest for at least 15 minutes to fully hydrate.

Divide the dough into 6 pieces and keep...

Divide the dough into 6 pieces and keep covered. Take one piece of a dough at a time and flatten into a thick pancake between your hands, add about 1 tablespoon of black beans or filling to the center of the disk and then add a little vegan cheese and peppers. Fold the edges of the dough over to cover and meet in the center. Flatten it between your hands to make a thick stuffed pancake. See post for photos and video showing detail.

Place shaped pupusas on a tray (line with...

Place shaped pupusas on a tray (line with parchment paper to help prevent any sticking), and once they're all shaped, heat a skillet or griddle over medium heat.

Add some oil to the pan or griddle...

Add some oil to the pan or griddle to lightly coat, then fry about 2-4 minutes on each side, until golden with some dark spots. Work in batches as needed until all are cooked.

Eat hot and topped with curtido or a...

Eat hot and topped with curtido or a cabbage slaw and salsa roja.

https://mediavine-res.cloudinary.com/video/upload/ucwyyericnfogiijns5r.mp4

Pupusas are delicious stuffed masa (cornmeal) pancakes from El Salvador. This traditional recipe is easy to make and such a delicious snack! These ones are stuffed with black beans, peppers, and vegan cheese.

Top 9 salvadoran recipes from across the web

The most viewed salvadoran recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Salvadorian Curtido (Fermented Cabb...

Cheese and Bean Pupusas (Salvadoran...

Pupusa Recipe from El Salvador

Alguashte

Super-Refried Beans

Relajo

Salvadoran Salsa Roja

Curtido - Salvadoran Cabbage Relish

Homemade Salvadoran Pupusas

Top 9 salvadoran recipes from across the web

The most viewed salvadoran recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salvadorian Curtido (Fermented Cabb...

Cheese and Bean Pupusas (Salvadoran...

Pupusa Recipe from El Salvador

Alguashte

Super-Refried Beans

Relajo

Salvadoran Salsa Roja

Curtido - Salvadoran Cabbage Relish

Homemade Salvadoran Pupusas

The most viewed salvadoran recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine