Delicious Pupusas with Salsa Roja and Curtido

Follow our step-by-step guide on how to make Delicious Pupusas with Salsa Roja and Curtido.

1. Step 1

   To create a delicious salsa roja, start by heating a saucepan over medium-low heat.

2. Step 2

   Add in your tomato sauce, water, chopped cilantro, diced green bell pepper, onion, crushed garlic (if you’re using it), a chicken bouillon cube, and a pinch of salt.

3. Step 3

   Let this mixture simmer for about 20 minutes, stirring occasionally until the vegetables become tender and fragrant.

4. Step 4

   Once done, allow the salsa to cool for about 10 minutes.

5. Step 5

   Next, fill a blender halfway with the cooled salsa roja.

6. Step 6

   Secure the lid and pulse a few times before blending until you achieve a smooth consistency.

7. Step 7

   Pour the blended salsa into a bowl and repeat this process with the remaining salsa.

8. Step 8

   Once everything is blended, return all the salsa to the saucepan and let it simmer for an additional 10 minutes, stirring occasionally.

9. Step 9

   Afterward, let it cool completely for about an hour before transferring it to the refrigerator to chill.

10. Step 10

    While your salsa is cooling, let’s prepare the curtido.

11. Step 11

    In a large bowl, combine shredded cabbage and carrots.

12. Step 12

    Pour in 4 cups of boiling water and let it sit for 5 minutes to soften.

13. Step 13

    After that, drain the mixture well and stir in vinegar, chopped scallions, oregano, and a sprinkle of red pepper flakes.

14. Step 14

    Pop the curtido in the fridge to chill until you’re ready to serve.

15. Step 15

    Now, let’s move on to the pupusas.

16. Step 16

    In a large skillet, cook the bacon over medium-high heat, turning occasionally until it’s nearly cooked through but not crispy, which should take about 5 to 7 minutes.

17. Step 17

    Once done, transfer the bacon along with any grease to a food processor.

18. Step 18

    Add in some fresh tomatoes, a quartered green bell pepper, Monterey Jack cheese, and minced garlic.

19. Step 19

    Puree this mixture until smooth, then season with salt to taste.

20. Step 20

    For the pupusa dough, mix masa harina with half a cup of water using your hands.

21. Step 21

    Gradually add the remaining water, about 2 tablespoons at a time, mixing well after each addition until the dough is moist yet firm.

22. Step 22

    Cover the dough with a damp towel to keep it from drying out while you work.

23. Step 23

    Heat half a cup of oil in a large skillet over medium-high heat.

24. Step 24

    Take a golf ball-sized piece of dough and roll it into a ball.

25. Step 25

    Use your thumb to make a hole in the center, fill it with a small amount of the chicharron mixture, then carefully close it up and flatten it into a thick tortilla shape.

26. Step 26

    Fry each pupusa in the skillet for about 2 minutes on each side, or until they turn a lovely golden brown.

27. Step 27

    Repeat this process with the remaining dough and filling.

28. Step 28

    Finally, serve each pupusa topped with a generous 2 tablespoons of curtido and a tablespoon of salsa roja.

29. Step 29

    Enjoy the vibrant flavors and textures of this delightful dish, perfect for sharing with friends and family!.