Healthy Pupusas and Curtido Bowls

5 from 2 reviews


  • 1/3 cup Hellmann’s®, or Best Foods® Real Mayonnaise
  • 1/3 cup PLUS 1 teaspoon apple cider vinegar, divided
  • 1/4 teaspoon salt
  • 1 teaspoon light brown sugar
  • 1/4 teaspoon red pepper flakes
  • 1/2 small head cabbage, finely shredded
  • 2 large carrots, peeled and grated
  • 1 small white onion, divided
  • 4 roma tomatoes, (about 12 oz.)
  • 1 small clove garlic, peeled
  • 4 finely chopped serrano chiles, stemmed, seeded if desired
  • 5 tablespoons oil, divided
  • 1 small yellow onion, finely chopped
  • 1 1/2 cups cooked no salt added red kidney beans
  • 1 teaspoon Knorr Chicken flavor Bouillon
  • 8 ounces part-skim mozzarella cheese, cut into small cubes
  • 1/2 medium poblano pepper, finely chopped
  • 4 cups masa harina (fine corn meal)
  • 1 box Spanish rice (yellow rice) cooked
  • Guacamole for serving
  • Finely chopped romaine lettuce, optional for bowls


For Curtido (slaw):

  1. Combine mayonnaise, 1/3 cup cider vinegar, salt, sugar and red pepper flakes in large bowl.
  2. Add cabbage and carrots.
  3. Finely slice 1/2 of the white onion and stir into cabbage and carrots; refrigerate until ready to use.

For Salsa:

  1. Process remaining 1/2 of the white onion, roughly chopped, plum tomatoes, garlic, chilis, 1/2 cup water and remaining 1 teaspoon of vinegar in a blender until smooth.
  2. Heat 1 tablespoon oil in medium skillet over medium-high heat.
  3. Carefully pour contents of blender into the skillet and bring to a boil.
  4. Cook until reduced by half, about 10 minutes. Cool to room temperature before serving.

For refried beans:

  1. Heat 1 teaspoon of oil in medium skillet and cook yellow onion, stirring occasionally, until golden, about 5 minutes. Transfer to a blender, reserve skillet.
  2. Add beans, 1/2 cup water, and 1/2 teaspoon Bouillon to blender or food processor and process until smooth.
  3. Heat 2 tablespoons of oil in a reserved skillet and fry bean mixture, stirring, until very thick and darkened slightly; reserve.

For cheese filling:

  1. Process cheese and poblano pepper in food processor until paste-like consistency; reserve.

For pupusas:

  1. Combine masa flour, remaining 1/2 teaspoon Bouillon and 3-1/2 cups water in large bowl to form a slightly sticky dough, adding more water, little at a time, if needed. Cover and let rest 10 minutes before forming pupusas.
  2. Divide dough into 20 egg-size balls, cover with a damp towel. Form each ball into a deep bowl shape, fill with 1 scant Tbsp. cheese mixture, pressing into the side of the dough, then top with 1/2 Tbsp. bean mixture. Bring edges together to seal. Gently pat and squeeze ball to form a flat disk, about 4-in.; repeat.
  3. Heat skillet over medium-high heat. Lightly brush with 1 to 2 tsp. oil. Cook pupusas in batches, until golden, with slightly darker spots, about 6 minutes, turning once.

To serve as a bowl:

  1. Create a bed of finely chopped romaine lettuce.
  2. Top with curtido, guacamole, serving of rice, salsa, and pupusas.