Salvadoran-style Miso Pupusas

Ingredients

In the original Japanese dish, Misokofti, the main ingredient is ground meat mixed with miso paste and other seasonings, which is then shaped into patties and pan-fried. In the Salvadoran adaptation, the ground meat mixture is used as a filling for pupusas, which are cornmeal pancakes. The addition of cabbage and cheese in the filling adds a unique twist to the traditional recipe, enhancing the flavors and textures. We alse have the original recipe for Misokofti, so you can check it out.

• 2 cups (470ml) masa harina (corn flour) 2 cups (470ml) masa harina (corn flour)
• 1 ½ cups (355ml) warm water 1 ½ cups (355ml) warm water
• 1 cup (150g) ground pork 1 cup (150g) ground pork
• 2 tablespoons miso paste 2 tablespoons miso paste
• 1 cup (100g) shredded cabbage 1 cup (100g) shredded cabbage
• 1 cup (100g) grated Salvadoran cheese (quesillo) 1 cup (100g) grated Salvadoran cheese (quesillo)
• 1 teaspoon vegetable oil 1 teaspoon vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 15g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the masa harina and warm water. Mix until a soft dough forms. Cover and let it rest for 10 minutes.
2. 2.
   In a separate bowl, mix the ground pork and miso paste until well combined. Let it marinate for 15 minutes.
3. 3.
   Heat the vegetable oil in a skillet over medium heat. Add the marinated ground pork and cook until browned and cooked through. Remove from heat and set aside.
4. 4.
   Divide the masa dough into golf ball-sized portions. Flatten each portion into a disc shape.
5. 5.
   Place a spoonful of the cooked ground pork, shredded cabbage, and grated cheese in the center of each disc. Fold the edges of the disc to enclose the filling and form a ball.
6. 6.
   Flatten each filled ball into a thick pancake shape, about ½ inch (1.3cm) thick.
7. 7.
   Heat a griddle or non-stick skillet over medium heat. Cook the pupusas for about 3-4 minutes on each side, or until golden brown and crispy.
8. 8.
   Serve the Salvadoran-style Miso Pupusas hot with curtido (Salvadoran cabbage slaw) and tomato salsa.

Treat your ingredients with care...

• Miso paste — Choose a high-quality miso paste for the best flavor. Adjust the amount according to your preference for saltiness.
• Ground pork — Opt for lean ground pork to reduce the fat content of the dish.
• Salvadoran cheese (quesillo) — If quesillo is not available, you can substitute it with mozzarella or another mild, meltable cheese.
• Masa harina — Make sure to use masa harina specifically made for pupusas or tortillas, as it has the right texture and consistency.

Tips & Tricks

• For added flavor, you can mix some chopped cilantro or green onions into the masa dough before shaping the pupusas.
• Serve the pupusas with a side of Salvadoran tomato salsa and curtido (cabbage slaw) for a complete and authentic experience.
• If you prefer a spicier filling, you can add some diced jalapenos or a pinch of cayenne pepper to the ground pork mixture.
• Experiment with different fillings such as beans, roasted vegetables, or even seafood to create your own unique pupusa variations.
• Leftover pupusas can be reheated in a skillet or oven for a few minutes until warmed through.

Serving advice

Serve the Salvadoran-style Miso Pupusas hot, straight from the griddle. Accompany them with a side of curtido (Salvadoran cabbage slaw) and tomato salsa. These pupusas make a delicious and satisfying main course or can be enjoyed as a snack or appetizer.

Presentation advice

Arrange the pupusas on a platter, showcasing their golden brown exteriors. Garnish with a sprinkle of chopped cilantro or green onions for a pop of color. Serve the curtido and tomato salsa in separate bowls alongside the pupusas for a visually appealing presentation.