Go Back Email Link

Salvadoran Pupusas with Seafood Curtido

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.
Print Recipe
Salvadorean Pupusas with Seafood Curtido
Prep Time:45 minutes
Cook Time:45 minutes
Total Time:1 hour 30 minutes

Ingredients

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
  • 2 ½ cups water
  • 1 teaspoon salt

Instructions

  • 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.
  • 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.
  • To make the slaw, mix all the ingredients together and keep refrigerated.
  • 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.
  • Serve hot topped with the seafood salad and slaw. Enjoy!
Servings: 10 -12 pupusas
Author: Marnely Murray