Bushra Griffith
Pupusas are a popular food in El Salvador, consisting of thick corn tortillas stuffed with cheese and other fillings. The most popular cheese for pupusas is quesillo cheese (Oaxaca), but shredded mozzarella or Monterey Jack are also used. Pupusas are typically served with curtido (a lightly pickled cabbage mixture) and salsa roja (red tomato salsa).
| Characteristics | Values |
|---|---|
| Type of Cheese | Salvadoran white cheese, Mozzarella, Quesillo, Oaxaca, Jack, Farmer's Cheese, Ricotta Cheese, Goat Cheese, Parmesan, Gouda, Tallegio, Sharp Cheddar, Fontina |
| Texture | Melty |
| Taste | Mild, salty, stringy |
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What You'll Learn
Mozzarella is a common substitute for authentic Salvadoran cheese
Pupusas are a popular food in El Salvador, where they originated with the Pipil people of western El Salvador thousands of years ago. Pupusas are thick corn tortillas or flatbreads stuffed with cheese and other fillings and served with curtido (a lightly pickled cabbage mixture) and salsa roja (red tomato salsa). The authentic Salvadoran cheese used in pupusas is not readily available outside of El Salvador. Mozzarella is a common substitute for the Salvadoran cheese, and some recipes specifically call for its use. Mozzarella has a similar flavour and texture to the Salvadoran cheese, being mild, salty, and a little bit stringy. It is also a very melty cheese, which is important given that pupusas are typically served with the cheese melted.
Mozzarella is not the only substitute for Salvadoran cheese that can be used in pupusas. Other options include jack cheese, farmer's cheese, gouda, tallegio, sharp cheddar cheese, and fontina. One source suggests that a mix of jack and mozzarella cheeses will be similar to the quesillo used in El Salvador. Another source recommends using Mexican Oaxaca cheese, which is similar to quesillo, over mozzarella. However, others have found Oaxaca cheese difficult to source outside of Mexico, and one source notes that it is not readily available in Canada.
Some recipes for pupusas specifically call for a mixture of Salvadoran white cheese and mozzarella. One source suggests that the brand Polly-O, established in Brooklyn in 1899, is a good choice for mozzarella in pupusas. However, another source recommends against substituting cheeses in pupusa recipes, noting that their attempt to use goat cheese and parmesan resulted in a dry pupusa.
While the cheese is an important component of pupusas, the dough and fillings should not be overlooked. The dough is made from masa harina (cornmeal flour) and water, with salt sometimes added. The dough is sticky and challenging to work with, but the oil helps manage it. The fillings for pupusas are endless, but common options include roasted squash, pickled jalapeños, refried beans, and meats such as braised pork shoulder, beef, or chicken.
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Other cheeses you can use include Oaxaca, jack, gouda, tallegio, cheddar, and fontina
Pupusas are a popular food in El Salvador, where they are considered the national dish. They are thick corn tortillas or flatbreads filled with cheese and other ingredients, such as cream, scallions, and pickled jalapeños. They are typically served with curtido (a lightly pickled cabbage mixture) and salsa roja (red tomato salsa).
While some recipes call for mozzarella cheese, which is easily accessible, there are several other types of cheese that can be used to make pupusas. These include Mexican Oaxaca cheese, which is similar to quesillo, a type of cheese used in El Salvador. Jack cheese is also a good substitute, as it has a mild, salty, and slightly stringy flavour that resembles quesillo.
By experimenting with different types of cheese, such as those mentioned above, you can create a variety of flavour profiles and textures in your pupusas, making them even more delicious and enjoyable.
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Ricotta is used in some recipes
Pupusas are a popular food in El Salvador, where they originated with the Pipil people of western El Salvador thousands of years ago. They are now the national dish, and there is even a National Pupusa Day on the second Sunday of November. Pupusas are thick corn tortillas or flatbreads filled with cheese and other ingredients, such as cream and scallions, and served with curtido (a lightly pickled cabbage mixture) and salsa roja (red tomato salsa).
While the most popular cheeses used in pupusas are Salvadoran white cheese and mozzarella, ricotta is used in some recipes. One recipe instructs the cook to divide the dough into eight balls and press their thumbs into the center of each ball to form an indentation. This indentation is then filled with ricotta cheese paste, and the dough is then flattened and smoothed into a 1/4-inch-thick patty. The pupusas are then cooked in a skillet in batches for 2 to 4 minutes per side until browned.
Some recipes also suggest using a mixture of cheeses, so ricotta could be used in combination with other varieties. For example, one recipe recommends using mozzarella or farmer's cheese, while another suggests using Oaxacan cheese or a melty cheese such as gouda, tallegio, sharp cheddar, or fontina.
Pupusas are a quintessential Salvadoran street food, and while they can be made with a variety of cheeses, ricotta is a less common option that may be used in combination with other cheeses.
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Pupusas are a Salvadoran dish
The cheese used in pupusas can vary, but it is typically a mixture of cheeses, including mozzarella, Salvadoran white cheese, quesillo, Oaxacan cheese, or farmer's cheese. Some recipes call for other types of cheese such as gouda, tallegio, sharp cheddar, or fontina. The cheese is mixed with cream and scallions and stuffed inside the dough before cooking.
The dough for pupusas is made by mixing cornmeal flour (masa harina) and water to create a slightly sticky dough. Large pieces are then broken off and flattened, filled with the desired ingredients, covered, and flattened again before pan-frying. The filling options for pupusas are endless, but typically include ingredients such as roasted squash, pickled jalapeños, beans, and meat.
Pupusas are a popular street food in El Salvador and are also enjoyed by Salvadorans living abroad. They are a gluten-free dish and can be made with rice flour instead of cornmeal flour for those who prefer it. Pupusas can be served plain or topped with curtido and salsa roja, providing an incredible contrast in flavors.
Making pupusas can be a bit tricky due to the sticky dough, but with practice, it becomes easier. It is important to always oil your hands when forming the pupusas to prevent the dough from sticking. If a tear appears in the dough, simply pinch it shut, and if a bit of cheese leaks out while cooking, it will create a delicious cheese chip.
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Pupusas are typically served with curtido and salsa roja
Pupusas, a popular food in El Salvador, are thick corn tortillas or flatbreads filled with cheese and other ingredients. They are typically served with curtido and salsa roja.
Curtido is a lightly pickled cabbage mixture, sometimes referred to as a slaw. It is made by shredding cabbage and mixing it with carrots, onion, apple cider vinegar, water, oregano, salt, and red pepper flakes. It is then refrigerated for several hours or overnight to allow the flavours to combine.
Salsa roja, or red tomato salsa, is made by blending tomatoes, onion, cilantro, jalapeño, garlic, Worcestershire sauce, and salt. This sauce is also typically made ahead of time and refrigerated until ready to serve.
Together, the curtido and salsa roja provide a contrast of flavours that pairs well with the cheesy pupusas. The pupusas themselves can be made with a variety of cheeses, including mozzarella, Salvadoran white cheese, quesillo, Oaxacan cheese, gouda, tallegio, sharp cheddar, or fontina.
Pupusas are typically served hot, and they can be a delicious and hearty dish, perfect for those who love cheese and savoury flavours.
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Frequently asked questions
Any melty, stretchy, mild cheese can be used. Common choices include mozzarella, quesillo (Oaxaca) cheese, Monterey Jack, and Salvadoran white cheese.
Quesillo cheese can typically be found in the cheese/refrigerated section of grocery stores featuring Latin American ingredients.
Yes, you can substitute the cheese in pupusas with other melty, stretchy cheeses. However, it is not recommended to use less cheese or substitute with harder cheeses, as this can result in a dry pupusa.
The amount of cheese used per pupusa varies depending on the size, but it is typically around 2-3 tablespoons or 1-2 ounces.
