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For Pupusa Dough:

  • 4 cups masa harina
  • 2 teaspoons kosher salt
  • 3 cups cold water


  • Salvadoran curtido pickled slaw, prepared (or see Quick Curtido recipe below)
  • Salsa roja, as needed

Quick Curtido:

  • 3 cups tri-color shredded coleslaw mix
  • ½ red onion, thin sliced
  • 2 tablespoons apple cider vinegar
  • 1½ teaspoons sugar
  • ½ teaspoon kosher salt


  1. Season round steak slices with salt and black pepper to taste. Heat 1 tablespoon oil in a heavy skillet over high heat. Working in several smaller batches, add steak slices and cook for 3 to 4 minutes on each side until fully cooked. Repeat with remaining steak slices, adding more oil as needed.
  2. Cool steak slices and rough chop into small pieces or pulse in a food processor until fine chopped. In a bowl, combine with grated cheese and salsa roja.
  3. For pupusa dough: Combine masa harina and salt in a mixing bowl. Add water and mix with your hands to form a soft dough.
  4. To prepare pupusas: Scoop a golf ball-size portion of dough into your hands and pat into a 4-inch disc. Fill with a small scoop of steak filling, fold outer edges towards the center, pinch closed, and pat in your palms to form a 4-inch disc. Repeat with remaining pupusas. (Use any remaining steak filling for burritos, tacos, or quesadillas.)
  5. Heat a large griddle or skillet over medium heat. Cook pupusas for 3 to 4 minutes on each side or until golden. Repeat with remaining pupusas.
  6. Serve warm with curtido and salsa roja.
  7. To make the Quick Curtido, combine coleslaw and onions in a large bowl and toss to blend.
  8. Combine vinegar, sugar and salt in a small bowl and stir until sugar is dissolved. Pour over slaw mix and toss to blend.
  9. Curtido can be made ahead and kept refrigerated for 5 days.