Salvadoran FoodChipilín and red bean pupusas with grilled pineapple curtido
An original Salvadoran recipe featuring corn masa stuffed with seasoned red beans and fresh chipilín, served with a vibrant cabbage and grilled pineapple curtido. It keeps the spirit of traditional pupusas with a sweet, tangy, smoky twist.
Ingredients
- 300 g finely shredded green cabbage (for the curtido)
- 180 g fresh pineapple slices (for roasting and picar)
- 80 g grated carrot (for the curtido)
- 70 g thinly sliced red onion (for the curtido)
- 120 ml apple cider vinegar (for the curtido)
- 120 ml hot water (for the curtido)
- 2 g dried oregano (for the curtido)
- 8 g salt (divided entre curtido, frijoles and dough)
- 8 g brown sugar (for the curtido)
- 300 g cooked and drained red beans (for the relleno)
- 22 ml vegetable oil (divided)
- 6 g minced garlic (for the relleno)
- 1 g ground cumin (for the relleno)
- 50 g chopped fresh chipilín (without stalks duros)
- 400 g masa harina (for the dough)
- 520 ml warm water (approx., for the dough)
- 4 g vegetable bouillon powder (optional, for dar sabor a the dough)
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
No declared allergens
Instructions
- 1
Preheat a griddle, grill pan, or comal over medium-high heat, to a hot surface of about 400°F / 200°C.
- 2
Grill the pineapple slices for 2 to 3 minutes per side, until they have golden marks and a caramelized aroma. Remove, let them cool slightly, and dice them finely.
- 3
In a large bowl, combine the cabbage, carrot, red onion, and diced grilled pineapple.
- 4
In a separate container, mix the apple cider vinegar, hot water, dried oregano, 4 g of the salt, and the brown sugar. Stir until dissolved. Pour this over the vegetables, toss and lightly massage, and let it rest for at least 20 minutes while you prepare the rest.
- 5
For the filling, heat 1 tablespoon of the vegetable oil in a skillet over medium heat, about 350°F / 175°C surface cooking temperature.
- 6
Add the minced garlic and cook for 30 seconds, without letting it burn. Stir in the red beans, ground cumin, and 2 g of salt. Cook for 4 to 5 minutes, mashing the beans until a thick paste forms.
- 7
Transfer the bean paste to a plate and let it cool for 10 minutes. Then mix it with the chopped fresh chipilín to make an even filling.
- 8
In a large bowl, combine the masa harina with the vegetable bouillon powder and the remaining 2 g of salt. Gradually add the warm water and mix until a soft dough forms that is moist but not sticky. Knead for 2 to 3 minutes until smooth.
- 9
Moisten your hands with a little of the remaining vegetable oil. Divide the dough into 12 equal portions and roll into balls. Make a deep well in each one, add 1 heaping tablespoon of the bean and chipilín filling, seal well, and flatten with your hands into pupusas about 10 cm / 4 inches wide.
- 10
Heat a comal or large skillet over medium heat, around 375°F / 190°C. Lightly grease the surface with the remaining vegetable oil.
- 11
Cook the pupusas for 3 to 4 minutes per side, until speckled golden, cooked through in the center, and slightly puffed. Work in batches so the comal stays hot.
- 12
Serve the pupusas hot with a generous portion of the grilled pineapple curtido and a little of its pickling liquid on top or on the side.
Chef tips
If the dough cracks while shaping the pupusas, add 1 to 2 tablespoons of warm water. If it feels too wet, mix in a little more masa harina. The filling should be cool or just warm so the pupusas seal more easily.
Substitutions
You can replace chipilín with chopped baby spinach or loroco if available. Pineapple can be swapped for grilled firm mango for a fruitier version. If you do not have red beans, use small red silk beans or cooked black beans.
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 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
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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