lunch · vegetarian · gluten-free
Cheese and mushroom pupusas with curtido
Thick Salvadoran masa cakes stuffed with stretchy Oaxaca and Jack cheese and roasted mushrooms, griddled and served with tangy cabbage slaw.
- Time
- 75min
- Steps
- 7
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Curtido: pour boiling water over the cabbage, drain after 1 minute, then toss with the carrot, onion, jalapeño, vinegar, oregano, sugar and a good pinch of salt. Chill at least 1 hour.
-
2
Salsa: simmer the tomatoes, onion and garlic for 10 minutes, blend with salt.
-
3
Mix the masa harina, salt and water to a soft, moist dough that doesn't crack when pressed. Rest 10 minutes.
-
4
Sauté the mushrooms in oil until browned, add the garlic for 1 minute, season and cool. Mix with both cheeses.
-
5
With wet hands, flatten a golf-ball of masa into a cup, add a spoonful of filling, close and pat into a 1 cm (1/2 in) thick disc.
-
6
Cook on a lightly oiled griddle over medium heat for 4-5 minutes a side until spotted and the cheese is melted.
-
7
Serve with curtido and tomato salsa.
