Salvadoran FoodBlack Bean and Chipilín Pupusas with Roasted Pineapple Curtido
An original Salvadoran recipe featuring corn masa pupusas filled with seasoned black beans and chipilín, served with a crunchy curtido of cabbage, carrot, and roasted pineapple for a balance of smoky, tangy, and fresh flavors.
Ingredients
- 320 g nixtamalized corn flour (for the dough)
- 420 ml warm water (approx., for the dough)
- 8 g salt (divided)
- 22 ml vegetable oil (divided)
- 300 g cooked black beans (escurridos)
- 90 g white onion (finely chopped, divided)
- 9 g garlic (chopped)
- 2 g ground cumin
- 35 g fresh chipilín leaves (chopped en trozos small)
- 250 g cabbage (finely grated)
- 80 g carrot (grated)
- 140 g fresh pineapple (en cubitos small)
- 120 ml apple cider vinegar
- 1 g dried oregano
- 1 g red pepper flakes (optional)
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 skillet or griddle over medium-high heat. Place the diced pineapple on the hot surface and roast for 4 to 5 minutes, turning once, until the edges are golden. Remove and let cool.
- 2
In a large bowl, combine the cabbage, carrot, half of the onion, roasted pineapple, apple cider vinegar, oregano, 4 g salt, and red pepper flakes. Mix well, lightly press with clean hands, and let the curtido rest while you prepare the rest.
- 3
Heat 1/2 tablespoon vegetable oil in a skillet over medium heat. Add the remaining onion and cook for 3 minutes until softened. Add the garlic and ground cumin, and cook 30 seconds more.
- 4
Stir in the cooked black beans and 2 tablespoons of the measured warm water. Cook for 4 to 5 minutes, mashing until you get a thick but spreadable paste. Season with 2 g salt, remove from the heat, and let cool for a few minutes.
- 5
In a large bowl, mix the nixtamalized corn flour with the remaining 2 g salt. Gradually add the remaining warm water while kneading until a soft, moist, workable dough forms, similar to soft modeling clay. Add the chopped fresh chipilín and mix evenly. If needed, add a little more water or let the dough rest for 5 minutes so the flour can hydrate.
- 6
Divide the dough into 8 equal portions. Lightly moisten your hands with water and rub a drop of vegetable oil on your palms to keep the dough from sticking.
- 7
Take one portion of dough and roll it into a ball. Make a cavity in the center, add 1 to 1 1/2 tablespoons of the black bean filling, seal carefully, and gently flatten into a disc about 4 inches in diameter. Repeat with the remaining dough and filling.
- 8
Heat a griddle or large skillet over medium heat, about 375°F / 190°C surface temperature. Grease the surface with the remaining vegetable oil. Cook the pupusas for 4 to 5 minutes per side, until spotty golden and cooked through. Adjust the heat if they brown too quickly.
- 9
Let the pupusas rest for 2 minutes before serving. Serve hot with a generous portion of roasted pineapple curtido on top or on the side.
- 10
If desired, toss the curtido again before bringing it to the table to redistribute the vinegar and pineapple juices.
Chef tips
For more even pupusas, keep a small bowl of water nearby to moisten your hands between each one. If the bean filling feels too wet, cook it 1 to 2 minutes longer so the dough does not tear.
Substitutions
You can use cooked red beans instead of black beans. If fresh chipilín is unavailable, substitute loroco or finely chopped spinach for a different, though less traditional, version. Apple cider vinegar can be replaced with mild white vinegar.
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
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