How to Make Pupusas: My Authentic Salvadoran Recipe

Instructions:

1. Combine masa harina and salt. Gradually add warm water, mixing until a soft, pliable dough forms. Knead briefly. Cover and let rest for 15 minutes.
2. Combine shredded cheeses and chopped loroco (or substitute).
3. Combine shredded cabbage, carrot, and red onion in a bowl. In a separate bowl, whisk together vinegar, water, oregano, salt, pepper, and red pepper flakes (if using). Pour the dressing over the cabbage mixture and toss to combine. Let sit for at least 30 minutes.
4. Roast the tomatoes, onion, garlic, and serrano peppers (if using) under a broiler or in a dry skillet until slightly charred. Blend roasted vegetables with water until smooth. Season with salt to taste. Simmer for 10 minutes to meld flavors.
5. Divide the dough into equal-sized balls (about 2-3 tablespoons each). Make a well in the center of each dough ball. Fill with cheese mixture. Carefully close the dough around the filling, sealing tightly. Gently flatten the pupusa into a thick disc (about ½ inch thick). Use a tortilla press or your hands.
6. Heat oil in a griddle or skillet over medium heat. Cook pupusas for 3-4 minutes per side, or until golden brown and cooked through.
7. Serve hot pupusas with curtido and salsa roja.