How to Make Pupasas: a low carb and keto friendly twist on the classic Salvadorian dish, these cheese Pupusas with Curtido are easy to make and delicious!
Anyone else not quite ready for this Monday? I had a longggg weekend full of hockey games so I was dragging my feet to get out of bed this morning. But these pupasas are giving me life and probably the only thing that could get me out of bed at a time like this.
If you aren’t familiar, Pupusas are a traditional Salvadorian dish made of a thick corn tortilla that’s stuffed, somewhat similar to an Arepa. (Speaking of Arepas, have you made these Arepas yet?!)
There is a local place out here that makes pupusas stuffed with cheese, chicken, beans, beef, usually served with Curtido which is a fermented cabbage similar to a coleslaw. They’re really good and gave me the inspiration to try to make a keto friendly or low carb version which is what we’ve got here.
These are super easy to make, can be filled with pretty much whatever your heart desires and are delicious as well. I also think these would make a great appetizer or finger food for a party but they’re also great as a main dish.
So here’s to getting through Mondays with delicious food. For all you doing keto or low carb or who just want to try something a little different, I give you these low carb keto pupasas with curtido. If you aren’t doing low carb or keto, I still suggest you try this remix on the classic pupasa.
A low carb and keto friendly twist on the classic Salvadorian dish, these cheese Pupusas with Curtido are easy to make and delicious
For the Pupusas:
- 1 1/2 cups mozzarella (shredded)
- 1 1/4 cups almond flour
- 4 oz. cream cheese
- 1 egg
- 1 1/2 cups monterey jack (shredded)
- 1/2 cup green onion (chopped)
- olive oil or butter for cooking
For the Curtido:
- 2 cups green cabbage (thinly sliced)
- 1 cup carrot (thinly sliced)
- 1/2 cup white onion (thinly sliced)
- 1/2 cup green onion (thinly sliced (optional))
- 1 cup white wine vinegar
- 1/2 cup water
- salt and pepper
For serving (optional):
- Crema or sour cream
- Pickled Red Onions
To make pupusas:
- Put mozzarella and cream cheese in a microwave safe bowl and microwave for one minute. Stir well then return to microwave for another minute. Stir well to combine.
- Add egg to bowl and mix until egg is well incorporated. Add in almond flour and mix. The dough should be starting to form now. If it’s too sticky to work with, you can add some more almond flour.
- Once it’s ready to go, either set aside or (recommended) put in plastic wrap and put in the freezer for 15 minutes.
- In a separate bowl, mix together green onions (if using) and Monterey Jack cheese.
- Take dough out of freezer and roll out (this is easier to do on parchment paper, plastic wrap or a silicone baking sheet).
- Using a pastry cutter or a cup, cut dough into circles. You may need to roll the dough out a few times with the excess and continue to make more circles until tire’s no more dough and you have an even number of circles.
- Place cheese in the middle of circle, then top with another circle of dough. Press the edges firmly together with your fingers, a fork or with plastic wrap on top and then your hands.
- Continue until all remaining dough has been used and you’ve made all of your pupas.
- Cook in a cast iron pan or skillet over medium heat in butter 4 minutes per side until lightly golden brown.
To make curtido:
- Mix everything together in a bowl or mason jar and let sit in fridge for atlas 30 minutes prior to serving.
- Place pupasas on a serving platter or plate and top with curtido (or serve on side) then add your desired toppings (I used crema and pickled red onions)