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Salvadorean Pupusas with Pickled Cabbage

Name: Salvadorean Pupusas with Pickled Cabbage
Prep time: 35 min
Total time: 35 min
Yield: 9
Cuisine: Latin American
Ingredients: 3/4 cup olive oil; 3 tablespoons cider vinegar; 1 1/2 teaspoons Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon chicken bouillon granules; 2 1/2 cups shredded red cabbage; 1/2 cup thinly sliced white onion; 1 small jalapeño chile, seeded, thinly sliced; 2 teaspoons olive oil; 1 clove garlic, finely chopped; 1 tablespoon onion, finely chopped; 1 can (14 oz) refried black beans (1 1/2 cups); 2 1/2 cups instant tortilla masa flour; 2 1/4 cups water; 1 teaspoon salt

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Salvadorean Pupusas with Pickled Cabbage

Prep 35 min
Total 35 min
Servings 9

By Tablespoon Kitchens

Updated July 20, 2017

Ingredients

Pickled Red Cabbage

3/4 cup olive oil
3 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chicken bouillon granules
2 1/2 cups shredded red cabbage
1/2 cup thinly sliced white onion
1 small jalapeño chile, seeded, thinly sliced

Pupusa Filling

2 teaspoons olive oil
1 clove garlic, finely chopped
1 tablespoon onion, finely chopped
1 can (14 oz) refried black beans (1 1/2 cups)

Pupusa Masa

2 1/2 cups instant tortilla masa flour
2 1/4 cups water
1 teaspoon salt

Steps

1

In large bowl, mix first 6 ingredients of pickled red cabbage. Stir in cabbage, sliced onion and chile. Cover and refrigerate until ready to serve.
2

In 10-inch skillet, heat oil over medium heat; stir in garlic and chopped onion. Cook 1 to 2 minutes or until onion is transparent. Stir in refried beans. Cook 1 to 2 minutes to blend flavors. Set aside.
3

In large bowl, mix pupusa masa ingredients by hand. Stir until soft, smooth dough forms. Using wet hands, shape mixture into 1/3-cup balls, shaping each into 4-inch circle, 3/4 inch thick. Place 1 tablespoon filling mixture in center of each circle and fold in half, sealing edges. With wet hands, carefully flatten and shape back into 4-inch circle, 3/4 inch thick. Wet hands, as needed, to prevent dough from cracking and sticking to hands. Cover pupusas with waxed paper while making remainder of pupusas.
4

Heat 12-inch nonstick skillet over medium heat. Cook papusas in skillet about 4 at a time 8 to 10 minutes, or until dough is golden brown and dark spots appear, turning once or twice. Keep warm.
5

To serve, top each papusa with about 1/4 cup pickled red cabbage.

Green cabbage can be used in place of the red cabbage; however, it won't have the pretty pink color.

Nutrition Facts

Serving Size: 1 Pupusa

Calories: 330

Calories from Fat: 190

Total Fat: 21g; 32%

Saturated Fat: 3g; 14%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 580mg; 24%

Potassium: 220mg; 6%

Total Carbohydrate: 31g; 10%

Dietary Fiber: 5g; 19%

Sugars: 2g

Protein: 5g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 15%; 15%

Calcium: 4%; 4%

Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;