Salvadorean Pupusas (Stuffed Masa Cakes)
Bite into our delicious Salvadorean Pupusas (Stuffed Masa Cakes) made with Hellmann’s® Real Mayonnaise, carrots, onions, and red pepper flakes.
400 (2 pieces)
19g (2 pieces)
4.5g (2 pieces)
8g (2 pieces)
5g (2 pieces)
15mg (2 pieces)
380mg (2 pieces)
48g (2 pieces)
8g (2 pieces)
4g (2 pieces)
13g (2 pieces)
272mg (2 pieces)
5mg (2 pieces)
531mg (2 pieces)
- 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.