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1. Make the curtido: Place chopped cabbage in a large heatproof bowl and cover with boiling water for 1 minute. Drain and return to bowl. Add 1/4 cup cold water, carrots, bell pepper, red onion, vinegar, salt, and oregano Add beets and horseradish if desired. Refrigerate for at least 2 hours.2. Make the pupusas: Prepare tortilla dough according to package directions using 1/2 teaspoon kosher salt and 1 1/4 cups water. After it's prepared, mix thoroughly to form very soft dough, adding water in small doses if too dry. Form dough into 25 small balls and flatten each with palms until about 1/2 inch thick.3. In a medium bowl, combine chicharrón, queso fresco, and refried beans and place 1 small spoonful in center of each round. Fold edges of masa up over filling and press edges together to seal. Lightly pat balls until flattened to about 1/2 inch thick.4. Heat griddle or heavy skillet until very hot. Lightly brush skillet with cooking oil (or coat with cooking spray). Cook pupusas until lightly browned, about 5 minutes on each side. Serve pupusas with curtido.

# data[].attributes.subject
1. Make the curtido: Place chopped cabbage in a large heatproof bowl and cover with boiling water for 1 minute. Drain and return to bowl. Add 1/4 cup cold water, carrots, bell pepper, red onion, vinegar, salt, and oregano Add beets and horseradish if desired. Refrigerate for at least 2 hours.2. Make the pupusas: Prepare tortilla dough according to package directions using 1/2 teaspoon kosher salt and 1 1/4 cups water. After it's prepared, mix thoroughly to form very soft dough, adding water in small doses if too dry. Form dough into 25 small balls and flatten each with palms until about 1/2 inch thick.3. In a medium bowl, combine chicharrón, queso fresco, and refried beans and place 1 small spoonful in center of each round. Fold edges of masa up over filling and press edges together to seal. Lightly pat balls until flattened to about 1/2 inch thick.4. Heat griddle or heavy skillet until very hot. Lightly brush skillet with cooking oil (or coat with cooking spray). Cook pupusas until lightly browned, about 5 minutes on each side. Serve pupusas with curtido.

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For the Pupusas2 cups masa harinapinch of salt1 1/3 cups warm water1 cup grated white cheesevegetable oil, for frying

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For the Pupusas2 cups masa harinapinch of salt1 1/3 cups warm water1 cup grated white cheesevegetable oil, for frying

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Cafe Costa Del Sol

3.9  (44) · Mexican

366 Broadway

Cozy · Casual · Takeout

Las Pupusas Del Chino

3.5  (11) · Mexican

92 Washington Ave

Delivery · Takeout · Groups

Rancho Las Pupusas

4.1  (6) · Spanish

36 2nd St

Casual · Takeout · Groups

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Pupusas were first created centuries ago by the Pipil tribes .

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Pupusas were first created centuries ago by the Pipil tribes .