How to Make Cheese Pupusas with Curtido and Salsa
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- Опубликовано: 1 авг 2024
- Test Cook Dan Souza makes host Julia Collin Davison tender cheese pupusas topped with a crunchy curtido and a bright salsa.
Get our recipe for Cheese Pupusas: cooks.io/3PymqWQ
Get our recipe for Curtido: cooks.io/3cIHDhW
Get our recipe for Quick Salsa: cooks.io/3zyKMu2
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I think Americas Test Kitchen is one of the few sources of recipes that does international cuisine justice. There were a few alterations made to the pupusa & curtido recipes I grew up with, but they were changes that made sense given the context and didn’t feel disingenuous or ignorant.
My wife has made similar remarks when they’re showing recipes for dishes she grew up with (she’s from an Iranian household)
I had never noticed what great knife skills Dan has, go back and watch him prep the cabbage and the onion. Those pupusas do look good.
I agree!!
I noticed about six months ago. Sadly, I can't remember what he was slicing/dicing. 🤔
The drag cut on the jalapeno is pretty slick too.
I mean...he has been cooking for a very long time...
Well, he is a professional cook.
Definitely not using their normal knife....
A fabulous introduction to the underrated cuisines of Central America. :)
Thank you for showing your audience an easy way to make pupusas. Just a few things: 1) you can also use Oaxacan enredo cheese and even mozzarella. 2) Next time try using lard instead of vegetable oil. The masa tastes so much better. 3) You can also use a tiny bit of oil in your hands, instead of water, when you’re making the pupusas. That helps them at the moment of cooking on the comal, griddle, or pan. 4) We don’t add sugar or cilantro to our curtido, which is not fermented but pickled. We add other vegetables like big pieces of carrots or onions or cucumber rounds, besides the shredded cabbage, sliced onions and shredded carrots. Some people love to eat those big pickled pieces (I’m one).
Finally, next time be a little adventurous and try making a pupusa revuelta: it’s a pupusa filled with cheese, refried red beans and chicharrón (fried and ground pork shoulder or neck, usually). The pupusa revuelta is as popular as the pupusa de queso.
Once again, thank you for showcasing our national dish and a staple of the rich Salvadoran cuisine.
Hi Dora! Thank you for such an informative write-up. Do you have any recommendations for the masa harina I should buy to make the pupusas? Really excited to make these, they look so comforting!
@@anyasingh1188 The most common one is Maseca. That one is easily available in the US, Mexico and Central America but hard to find elsewhere. If you can't find it you would have to make your own nixtamalized dough from dried corn kernels treated with calcium oxide (you can find recipes on RUclips for it)
@@nataliajimenez1870 thank you! I live in the US so I have access to that. I'll check it out! :)
@@Neoprototype Yes, thank you for stating that distinction. Mexican oregano has a very different flavor from a Mediterranean oregano. You don't want your salsa to taste like spaghetti sauce.
Oh my gosh, I had the pleasure of spending some time in El Salvador and fell hard for pupusas but had forgotten the term “revuelta.” Instant taste memory. Thank you 😺
My new neighbors are from El Salvador, they sent over a plate of pupusas for me. I had never even heard of the dish. Wow they were delicious. The filling was not cheese but whatever it was I could not get enough.
They may not have been "Just Cheese", but I guarantee they had some cheese in them. They were probably pupusas de "Revuelta" (a mixture of refried beans, ground chicharon/fried pork choulder. and cheese).😋
I'm from el Salvador...las pupusas son deliciosas y muy facil de preperar.
Our family has made pupusas for years. Its really easy to change up the fillings. I love shredded rotisserie chicken with cheese in pupusas.
I was thinking about stuffing them with some meat and cheese. Thank you for the confirmation.
What a good idea! Thanks!
I really like refried beans and cheese as a filling.
Chorizo and queso cheese
The best is the classic pupusa revuelta (mixta): refried beans, cheese AND Chicharron.
I could watch Dan (and the Pangs) all day! I need to pick up some cheese and give these a go, this is a new one for me and looks delicious.
I love papusas....
I would make some with refried bean filling too though.
Just an extra element to round everything off.
*pupusas
@@gibbygoober2864
Thanks
You can add pretty much anything to a pupusa. I was so surprised when I went to El Salvador after 20 years and see the many options they had on the menu🤯. The originals used to be cheese, beans and cheese, beans/pork/cheese aka revueltas. But now a days they stuff them with anything that can be shredded
@@raqueld4899yes!! I’ve even seen full fish in ‘em! 😂
@@tonybablony2041 growing up we were so broke, grandma would make pupusas without cheese. My uncle would catch small fishes and grandma would just add a chicken bouillon and that's the pupusas we had😋😁
Overall nice representation of what a pupusa is!! My mom pretty much does the same thing but there are some differences with the ingredients.
My mom uses a griddle to make the not in a skilllet.
So you can make them with cheese and refried beans. Also revueltas(mixxed) are made with cheese refried beans and chicharrones.
A lot of Salvadorans in the US use Oaxacan cheese or low moisture mozzarella. But I do like the cheese combo they used here.
The curtido doesn't have sugar and definitely not cilantro. It also helps to make it the day before. It can also be made with red onion and red cabbage.
I'm 2nd everything Efrain said. I'm the only state-side born/raised Salvi in my family of 5 and I use a combo of cotija and oaxacan cheese for my pupusas. I haven't ever seen cilantro used in a curtido either... but I can forgive you, ATK. ALSO the usual side sauce isn't chunky. At the end of the day, thank you for tipping your hat to my motherland's national dish. Its much appreciated.
I wonder where they got the idea to put sugar in it.
Def no sugar or cilantro in our curtio 😂
Efrain you mom’s papusas sound amazing!
@@L.Spencer to balance out the acidity but the acidity mellows out with time
I've never used a press or a plate to make my papusa's. Just my hands ✋🏽 however I think I'll teach my girls this lil trick. Kudos Dan 😊
I love the sound of pupusas being made--the slap slap slap of the pupusa moving from one hand to the other is one of the great sensual delights of them.
@@robertsterner2145 And just like that all the women felt really uncomfortable and walked to the other side of the room.
@@smilingpuppetman9609 "sensual" of course means "relating to the senses" rather than something lurid or sexual.
Well... I wonder were he had to go to learn how to make that VERSION of pupusas?!
The magicians at my neighborhood El Salvadoran restaurant do it by hand, too
It’s always a delight to see Dan making new recipes! Such fun 👏🏽
I love pupusas! Thanks, Dan and Julia 👍🏼
Thank you so much for recognizing dishes like these, and also staying true to how it’s really made. This is the best cooking channel ever.
Amazing. I just came home from the grocery,
and was sitting here reading the bag, on the Masa.
This was pretty much exactly where I was going... Amazing.
This looks delicious! Thank you so much, Dan and Julia.
if anybody reading this is visiting boston soon, you can go to almost any central american restaurant in east boston and eat some of the best pupusas in the US. severely underrated food!!
Pupusas are one of the most delicious things ever. I've thought about learning how to make them from a neighbor, but a pupusaria 2 blocks from me has $1.25 pupusas on Mondays and Fridays and I'm afraid that I'd never be able to make them cheaper or as well and that I'd turn way too rotund if I could.
Exactly! I like to cook at home, but I really enjoy going out to those places that are experts in their craft.
@Robert Sterner
Of course you could make them at an even lower price. Flour is sooooo cheap. Cabbage is almost free. Of COURSE you could make them very cheaply at home.
@@lisahinton9682 You could, sure, but why not support local business?
I guess that depends on how many you eat. Pupusas are a pretty cheap food though. The most expensive item would be the tomatoes to make the salsa.
YES!!! im salvadorian and love that you show our beautiful and delicious food! GRACIAS!
As an arepas big fan all I can say is, every latinoamerican version of corn bread is gonna be just delicious!
Could you please tell me the difference between an arepa and a papusa? I'm a white as it gets but I love food culture!
@@adedow1333 The corn flour of arepas is not treated with an alkaline solution, so they have a totally different flavor and lack the bioavailability of Vitamin B and some amino acids that you get with nixtamalized corn. The process of nixtamalization did not reach South America
@@adedow1333 The Pre-Columbian pupusas were vegetarian, and half moon shaped. Cooking tools have been found in "Joya de Ceren" a Mayan archeological site, also known as "the Pompeii of America". In El Salvador, some "pupuserias" offer at least 30 varieties. My favorite: pupusa de queso (cheese) con "loroco" (flower buds).
Wow, ATK...Dan got this one down!! It is one I would never have done on my own, but I'm now sure I can!! Such a well taught recipe!! Thank you Dan!!
My grandma used to make rellenas which are from Nicaragua, they're literally pupusas just under a different name and without the curtido. My siblings and I love pizza so she would spread homemade pizza sauce and salami all over the rellena. Mini corn pizzas with chicharron and cheese fillings, I recommend any pupusa lover to add pizza sauce and salami.
Thank you for sharing my countries dish on this channel. My favorite pupusas are revueltas- cheese, beans, and pork. So Good ! And yes his curtido was perfect!
Made pupusas today, exactly like Dan's recipe...they were easy and delicious! Thanks!
All right! It's too hot here in California, I will have to wait until is a little cooler.
Look for “Loroco” at a Mexican store , and add to your pupusas and you tell me later ;)
I love pupusas! I always wanted to learn how to make them. Thank you for the step by step guide. I am definitely trying this method.
Thank you Dan! I appreciate ATK becoming inclusive. Representation matters and you can reach a diverse audience.
Wow! I've always loved pupusas but never thought to make them - thanks for such a helpful tutorial!
I made these pupusas, so happy with the results. Thank you for this video.
This is actually a pretty good and simplified recipe for gringos such as myself. I’ve tried to make this before with more authentic recipes and El Salvadoran grandmas telling me how to do it. But it was always a mess and texture flavor was unlike theirs. This recipe is not like those authentic ones, but it’s pretty darn close and it’s simple! I’ve had success with this recipe, I made it twice, using beans instead, but using that method he used with the cheese. Very good recipe! Also it’s simple enough that it doesn’t seem like such an impossible task. I always loved pupusas when I was a kid! I use to prefer these over McDonalds. It was so yummy! I enjoy making them using this recipe. Best
Used to go to a Salvadoran pupuseria which was open late and a hit for the after-nightclub crowd for pupusas frijoles con curtido. Now that my clubbing days are over, I’ll try this at home.
Dans knife work was on point! Some of the best I’ve ever seen honestly! Well done!
Wow Dan, you have the most lovely knife skills!!! Appreciate all your ideas. Though I rarely eat them, thanks for highlighting Pupupas as I grew up with them being half salvadorian, never been there and never will but these are foods I grew up with as well as Mexican, Texas Mexican and NEW Mexican foods thanks to my Dad, Mama, and Grandparents, i humbly consider myself so blessed! 🥹🫶🏽. Next do quesadillas (salvadorian) delicious as well. I have made them with brown rice flour. So good!!! 😋
J & D; thanks and love and respect. Enjoyed Pupusas in Honduras years ago on a diving trip. Thanks for the memories and thanks Dan for your recent take on yogurt. Having made the stuff for over 30 years, you've vastly improved the efficiency and taste of yogurt we'll add each day to our protein smoothies. Well done, Sir! Hi to you both from Spokane, WA. D.
Thank you for showing the most popular dish of my mother’s homeland. Very well done 👍❤️
Hi, thank you for sharing your pupusa recipe. Wanted to let you know my husband and I enjoyed preparing and eating this recipe. My husband is Salvadoran. He and his mom were pleased with your pupusa recipe. This recipe was easier than other pupusa recipes shown on RUclips. Especially the techniques. Thank you. My husband and I are sticking to your recipe technique. Your awesome!
love Dan he's an awesome teacher
if you want to get closer to the original besides the things he already mentioned on the video, really good pupusas try to push the limit with how much filling the masa can hold (cheese coming out of the pupusas and becoming crispy on top is sometimes salvadoreans favorite part so they dont have to look as perfect as they do in the video). The tomato sauce is typically way more liquid than chunky + I have never seen cilantro in curtido but if you like it as its on the video go ahead haha dont want to go full italian food critic. If you can get quesillo really go out of your way as its the star of the dish. If you feel adventurous, my favorite version of the dish is la revueltas that have pork and beans with the cheese and taste amazing.
This looks pretty good and it's something I would try. Excellent knife skills, Dan. Great video guys. 💕💕💕
i love pupusas they are very good
Love the technique for pressing out the dough!
This is pure genius!! Thank you
Thank you for showcasing my country's food🇸🇻
My tip, I think the masa needed a little more water and the pupusas could be a little thinner, if they're too tick the inside masa might not cook all the way.
This looks amazing! Can't wait to try all the recipes!
Awesome video, I love pupusas, definitely need to try!
I love this guy skills and demeanor! Good job, making those pupusas 🫓
The best pupusa I've ever had was filled with caramelized mushrooms, onions, and garlic. Highly recommend.
Thank you for the recommendation. I've only ever made pupusas revueltas and chicken ones. I'll have to try that next time. I wonder - if you're using mushrooms, how do you get the filling dry enough that it doesn't immediately fall out of the masa?
Oh my goodness! Thank you for this idea!! I have a bunch of mushrooms I need to use up
I've made pupusas before but they didn't come together as nicely as these. I definitely will try again! Thanks
you can use a tortilla press (mexicans use it to make tortillas for their tacos) so you could use a plastic bag between the tortilla press and the dough and you will have a perfect pupusa
There's definitely a learning curve to the masa. It took me a few tries to figure out the right consistency.
Something I would do differently than Dan, though, is how he cooked them. You wanna use lard, and a lot of it. It's part of the flavor profile.
One tip that I would add! A common way to make the cheese easier to work with and even meltier is to add crema (sour cream - preferably Salvadoran). Just enough that the filling has a slightly “pastey” consistency. Definitely recommend!
I like the way Dan explains what it is, and then whips out the word "nixtamalization" without batting an eye.
I made these today for lunch (wife made the curtido), and they were great. Keeping my hands wet helped a lot. If I had cracks in the dough on the first pressing I added a splash of water and remade the ball and then it would come out great.
A Salvadoran lady taught me how to make them. Her tip was to put a little water and oil on a plate, and sorta dip your hands in that to keep your hands from sticking too much.
This thee best methods .
Smart makes great .
Thanks for this
I can't tell you how many times my friends have asked me to make cheese pupusas with curtido and salsa. Now I know.
I use to sell pupusas and still make them for my family. You kinda made it the way it should be made.
Thank you for not pulling a Rachael on this plate. I would have felt offended if it was totally done wrong
Are you talking about Rachael Ray? Because there's are a couple videos here that are funny -- Mexican Moms React to Rachael Ray's Pozole and Mexican Moms React to Rachael Ray's "Mexican" Rice
@@Leguminator Yessss lol
Please don’t tell me that Rachael Ray also butchered our pupusas?
@@TheCatWitch63 No, but Semi Homemade with Sandra Lee served Hot Pockets with salsa and called them pupusas. (*Not really, but it would be on brand for her)
Rachael Ray is on tv because she photographs well. ATK staff are on because they know how to cook AND how to teach (two different skills).
I grew up watching Mrs. Elsa making pupusas, she had 5 large containers with cheese, beans, pork rinds, loroco and of course the (white) dough, all these ingredients had the same texture, super super soft. (Note: the dough to make tortillas has less water.) Nobody taught me how to make pupusas, I only remembered Doña Elsa. I knead the dough in less than 5 minutes with tap water, it should be just a little warm so that I can touch to be able to knead the dough, I add water to the bowl first and then the flour and I start to move my hand in circles without squeeze, if you need more water I just add more, until it's super soft, to take the dough I put oil on my hands and the most beautiful thing about a pupusa is that the cheese starts to spill out on the sides, with chicarrón, etc. OMG! I have discovered that with chicken cracklings they are much tastier!
Fabuloso!
Those look yummy, never heard of em before. Love to watch Dan also!
Outstanding pupusas & made easy 👌👏
Wow, great onion slicing skills! Fast and uniform and thin!
We’ve been making our own tortillas for years but have never heard of papusas. We are so excited for the weather to break to get this made.
*pupusas
good tips, trying to get my pupusas right, gonna try these tips!
Delicious!! 👍🏽 well done!
I’m making these today!
I live in Virginia and also Salvadoran I love make my own pupusas with real ingredients thank u for this presentation 🙏🙏🙏🙏
Perfect.
So cool and such a pro move that he handles the right-out-of-the-skillet pupusa with his bare hand. I love the tips and techniques, thank you. 🤌
I love pupusas the cheese looks so yummy!! rebueltas that are pork and cheese are also my favorite too 😋😋
Revueltas not rebueltas
Dan is such a cutie pie.
You really have the right recipe.
Looks very nice and delicious 😋
It also can be made vegetarian by adding shredded Zucchini with the cheese. Thank you ATK for making this traditional dish!
That curtido looks yummy. Wanna try it on other foods.
Looks great!!🕊
They should of invited la señora de la pupuseria of the neighborhood as a special guest to demonstrate the true art of making a pupusa. FYA - curtido does not contain cilantro. With that said, nice video for those folks trying to make pupusas!
Wonderful video, great tips! Where's the Dan channel? We need more Dan!
Dan has his own channel - it contains two videos of him from several years ago doing stand-up.
Wonderful fun seeing this made. Of course, only the corn, chile, and tomato were pre-Columbian. Cheese, cabbage, carrots, onion, and cilantro were all introduced by Europeans. But still fun to see how to make such an iconic food item. Love all your videos/recipes.
looks yum-e!!! dan's knife skills though! 😲🔥
Good job ladies and gentlemen 👏...
Pupusas are delicious. I add some cooked sausage in with the cheese. I like the curtido on pulled pork sandwiches too.
Love you Dan the Man😍😍
This is amazing. I just doubt the sugar in the curtido, as always, but for the rest it's really well and an easy step by step instruction! Two thumbs up!!
My grandma made gorditas that looked like these pupusaa but it was actually tortilla dough filled with cheese and beans. I'm going to try to make these because I've only had pupusa once in a restaurant and the last time at the county Fair. The ones at the Fair were so delicious and I'm sure these are too.
ATK,,Hello, DAN, THIS ITEM, LOOKS GREAT, I SHOULD TRY IT THANKS,,,,,,,🇺🇸🇺🇸🇺🇸🇺🇸
Yum, love pupusas!!
Mine usually crack so great tips for preventing that!!!
Thanks so much
Thank you. so well done!
Some of the crazy 90 mile an hour recipes are just too much these days.
Used this recipe, they turned out pretty good! I did have trouble keeping my dough hydrated (also doubled the recipe so I’m sure that was related) definitely want to make sure you dont over press them as well. I’ll blame the recipe for too much cheese as well to make myself feel better but most of my pupusas popped open before they were fully crispy so despite not using oil, the cheese coming out kinda made them fried instead of toasty 🤷♂️. The curtido is definitely a must, really makes the dish. I also made my own chipotle salsa vs the salsa roja they suggested but that was a great addition as well to get even more acid on the toasty cheesy. I’ll definitely be making these again!
They're extra tasty if you fry them in lard.
@@laurao3274 isn’t everything? Haha
So cool to see another side of Dan in serious mode, I am only familiar with him from the series: What's Eating Dan when he part teacher and part comedian. I ❤ him.
Also, Papusas are yummy goodness!
You can make proper old-school curtido by just adding onions, carrot, chile & oregano to shredded cabbage & proceeding as for sauerkraut. It has the benefit of fantastic shelf life in the fridge, as well as flavor & foodie bragging rights.
You really stepped up pupusas, without losing the basics
Great video...👍
Let the quesillo drip on the pan, you get frico, it's delicious 😋 simple and incredibly delicious.
I like Julia and Bridget as hosts a lot more than Chris. And I love Dan!
Check out Dan with the knife skills!!! Nicely done, sir.
Love pupusas with curtido
Looks pretty solid!
that lady was right, it was very satisfying to watch the papusas getting flattened out.
And now… I want papusas!!
Homerun, Dan!! Estuvistes genial!❤
Masa & cheese r awesome
This is fire. We need more Latin recipes please.