Salvadoran FoodSalvadoran corn and cabbage chalupitas with refried red beans, fresh cheese, and comal-roasted tomato sauce
Small crispy chalupitas made from corn masa mixed with finely chopped cabbage, cooked until firm outside and tender inside. They are served with a layer of refried red beans, crumbled fresh cheese, and a rustic comal-roasted tomato sauce with garlic and green chile. This is an original recipe inspired by traditional Salvadoran flavors.
Ingredients
- 180 g masa harina corn flour (for formar the dough)
- 300 ml warm water (ajustar si es necesario for the dough)
- 120 g finely chopped cabbage (chopped muy fino)
- 6 g salt (divided entre dough, frijoles and sauce)
- 1 g ground black pepper (for the dough)
- 45 ml vegetable oil (divided for cocción and frijoles)
- 300 g cooked red beans (escurridos lightly)
- 80 g chopped white onion (divided entre frijoles and sauce)
- 9 g garlic (divided entre frijoles and sauce)
- 400 g ripe tomatoes (whole for roasting)
- 30 g green chile (without semillas if desired menos picante)
- 8 g chopped fresh cilantro (for terminar the sauce)
- 120 g crumbled fresh cheese (for servir)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a bowl, combine the masa harina with the warm water, 1/2 teaspoon salt, and black pepper. Knead for 2 to 3 minutes until a soft dough forms. Mix in the finely chopped cabbage until evenly distributed. Let it rest for 10 minutes.
- 2
2. While the dough rests, make the refried beans. Heat 1 tablespoon vegetable oil in a skillet over medium heat, about 350 °F / 175 °C on the cooking surface. Add half of the chopped onion and 1 minced garlic clove; cook for 2 minutes until softened.
- 3
3. Add the cooked red beans and 60 ml / 1/4 cup water. Mash and stir constantly for 5 to 7 minutes until thick and spreadable. Season with 1/4 teaspoon salt. Keep warm.
- 4
4. Roast the tomatoes, green chile, remaining onion, and remaining 2 garlic cloves on a comal or dry skillet over medium-high heat, about 400 °F / 205 °C, turning until charred in spots and softened, 8 to 10 minutes.
- 5
5. Blend the roasted tomatoes, green chile, roasted onion, roasted garlic, cilantro, and 1/4 teaspoon salt into a rustic sauce. Pour the sauce into a small saucepan and cook over medium heat, about 350 °F / 175 °C, for 5 minutes to deepen the flavor.
- 6
6. Divide the dough into 8 portions. Shape into small discs about 7 to 8 cm / 3 inches wide and 1 cm / 1/3 inch thick. Press the center slightly to create a chalupita shape.
- 7
7. Heat the remaining vegetable oil in a large skillet or griddle over medium heat, about 350 °F / 175 °C. Cook the chalupitas for 4 to 5 minutes per side until golden, cooked through, and lightly crisp outside.
- 8
8. To serve, spread a spoonful of warm refried beans over each hot chalupita, add crumbled fresh cheese, and finish with the comal-roasted tomato sauce. Serve immediately.
Chef tips
Chop the cabbage as finely as possible so it blends into the dough and does not crack the chalupitas when turning them. If the dough feels dry, add 1 extra tablespoon of water at a time.
Substitutions
You can use black beans instead of red beans. Fresh cheese can be replaced with crumbled queso duro blando. If you do not have green chile, use green bell pepper for a milder version.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Salvadoran sweet plantain and red bean cakes with queso duro blando and roasted tomato chirmol
55 min
Salvadoran corn and squash fritters with fresh curd center, fire-roasted tomato sauce, and crisp radish salad
55 min
Salvadoran corn and mora herb fritters with seared fresh curd, tomatillo sauce, and sesame
55 min
Salvadoran rice and chipilín cakes with fresh cheese, carrot slaw, and creamy roasted tomato sauce
50 min
Salvadoran purple corn bites with black beans, fresh cheese, and warm cashew apple sauce
55 min
Salvadoran Yuca and Quesillo Cakes with Fresh Cucumber and Mint Salad
55 min