Pupusas with Oso Pepper Slaw
Pupusas with Oso Pepper Slaw

Pupusas with Oso Pepper Slaw

February 22, 2017

A take on a traditional Salvadorian dish, Pupusas are delicious, great for a crowd and actually pretty easy to make. These are stuffed with cheese, griddled golden and crispy, then topped with a slightly spicy, tangy, crunchy salad/slaw that’s been tossed with Oso Pepper Cry Out! Surf Sauce.

  • Yields: 4 servings



1/2 head cabbage, shredded

1 large carrot, grated or sliced thinly

1/2 medium yellow or red onion, sliced thinly

1/2 cup apple cider vinegar

1/4 cup water

1 tsp salt

1 tsp brown sugar

1 tsp dried oregano

1 scallion and 1 bell pepper, thinly sliced (optional)

3+ tbs. Oso Cry Out! Surf Sauce


2 cups prepared masa harina

Large pinch of salt dissolved in 1 tbs water

1 cup grated cheese: quesillo, queso fresco, monterey jack, or mozzarella

Vegetable oil



1Combine the vegetables and herbs in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir.

2Cover and refrigerate for at least 2 hours and preferably at least a day before serving.


1Combine the masa and salt water in a mixing bowl. Knead to combine.

2Form the dough into golf ball sized balls. To stuff, make indentations in each ball and fill with 1 tbs cheese. Begin folding dough over the sides over, pinching to seal. Making sure that the filling does not escape, flatten the dough back and forth between your hands, forming a disk about 1/4-inch thick. Repeat with the remaining masa.

3Heat a lightly oiled skillet over medium-high heat. Cook the pupusas for 2 to 3 minutes on each side until golden brown. Serve while still warm with curtido and more Oso Pepper Cry Out! Surf Sauce.


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