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Salvadorean Cheese Pupusas

  • Cooking Time

  • Prep time

  • Serves

  • 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/3 cup PLUS 1 tsp. cider vinegar, divided
  • 1/4 tsp. salt
  • 1 tsp. light brown sugar
  • 1/4 tsp. red pepper flakes
  • 1/2 small head cabbage, finely shredded
  • 2 large carrots, peeled and grated
  • 1 small white onion, divided
  • 4 plum tomatoes (about 12 oz.)
  • 1 small clove garlic, peeled
  • 4 finely chopped serrano chiles, stemmed, seeded if desired
  • 1 1/2 tsp. Knorr® Chicken flavor Bouillon, divided
  • 5 Tbsp. oil, divided
  • 1 small yellow onion, finely chopped
  • 1 1/2 cups cooked no salt added red kidney beans
  • 8 ounces part-skim mozzarella cheese, cut into small cubes
  • 1/2 medium poblano pepper, finely chopped
  • 4 cups masa harina
  • 1 For Curtido, combine Hellmann's® or Best Foods® Real Mayonnaise, 1/3 cup cider vinegar, salt, sugar and red pepper flakes in large bowl. Add cabbage and carrots. Finely slice 1/2 of the white onion and stir into cabbage and carrots; refrigerate until ready to use.
  • 2 For Salsa, process remaining 1/2 of the white onion, roughly chopped, plum tomatoes, garlic, chilis, 1/2 cup water and 1/2 tsp. Knorr® Chicken flavor Bouillon and remaining 1 tsp. of vinegar in blender until smooth.
  • 3 Heat 1 Tbsp. oil in medium skillet over medium high heat. Carefully pour contents of blender into skillet and bring to a boil. Cook until reduced by half, about 10 minutes. Cool to room temperature before serving.
  • 4 For refried beans, heat 1 tsp. oil in medium skillet and cook yellow onion, stirring occasionally, until golden, about 5 minutes. Transfer to blender, reserve skillet.
  • 5 Add beans, 1/2 cup water and 1/2 tsp. Bouillon to blender or food processor and process until smooth. Heat 2 Tbsp. oil in reserved skillet and fry bean mixture, stirring, until very thick and darkened slightly; reserve.
  • 6 For cheese filling, process cheese and poblano pepper in food processor until paste-like consistency; reserve.
  • 7 For pupusas, combine masa, remaining 1/2 tsp. Bouillon and 3-1/2 cups water in large bowl to form a slightly sticky dough, adding more water, little at a time, if needed. Cover and let rest 10 minutes before forming pupusas.
  • 8 Divide dough into 20 egg-size balls, cover with a damp towel. Form each ball into a deep bowl shape, fill with 1 scant Tbsp. cheese mixture, pressing into side of dough, then top with 1/2 Tbsp. bean mixture. Bring edges together to seal. Gently pat and squeeze ball to form a flat disk, about 4-in.; repeat.
  • 9 Heat skillet over medium high heat. Lightly brush with 1 to 2 tsp. oil. Cook pupusas in batches, until golden, with slightly darker spots, about 6 minutes, turning once. Serve with Curtido and Salsa.