Salvadoran Pupusas with Seafood Curtido
Recipe type: Main Dish
Cuisine: Salvadoran
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 pupusas
These stuffed masa cakes, or pupusas, are inspired by the traditional Salvadorian dish and are enjoyed with a side of seafood coleslaw known as curtido.
For the bean stuffing:
  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 3 garlic gloves, chopped
  • 1 Knorr Chicken Boullion cube
  • 1 can red beans
For the seafood salad:
  • ½ pound scallops, cooked
  • ¼ pound lobster meat, cooked
  • 8-10 each shrimp, cooked and tail removed
  • 2 limes, juiced
  • 1 tablespoon Hellman's Mayonnaise
For the slaw:
  • ½ red cabbage, thinly sliced
  • ½ green cabbage, thinly sliced
  • ¼ cup Hellman's Mayonnaise
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
For the pupusas:
  • 2 cups corn masa
  • 2½ cups water
  • 1 teaspoon salt
  1. Make the bean stuffing first, as it's best used when fully cooled and thick. Over high heat in a small pot, saute the onions and garlic with the oil until they are a bit caramelized. Add the bullion cube and beans, stir and cook for about 30 minutes until vegetables are tender. Blend until smooth in blender and set aside.
  2. To make the seafood salad, chop all the cooked seafood and place in bowl. Mix in lime juice and mayonnaise. Season with salt and pepper to taste. Keep refrigerated.
  3. To make the slaw, mix all the ingredients together and keep refrigerated.
  4. Once ready to serve, make the pupusas by combining the water, salt, and corn masa together. Knead in a large bowl until mixed and let rest 15 minutes before using. Form into balls and stuff by placing a hole in each ball and filling with a tablespoon of beans. Seal the hole and lightly press flat. Another way is by using a rolling pin to stretch the dough flat and then fill and seal - either way works! Some of the filling will seep out, but that's okay, you're not a Salvadoran Abuela! Preheat a cast iron pan or griddle and cook on both sides until lightly charred.
  5. Serve hot topped with the seafood salad and slaw. Enjoy!
Recipe by Cooking with Books at