How to Make Cheese Pupusas with Curtido and Salsa
Test Cook Dan Souza makes host Julia Collin Davison tender cheese pupusas topped with a crunchy curtido and a bright salsa.
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Thank you so much for recognizing dishes like these, and also staying true to how it’s really made. This is the best cooking channel ever.
I was going to use cool or cold water and one recipe said 2 cups of flour and 5 cups of water! I'm in the middle of this pupusa adventure.
Hell naw to the no no no!
Everything was going great until it came to the time to pronounce "curtido".
Dan is so yummy ohmigod 😍
what brand masa harina do you use/recommend?
Looks great!!🕊
Will be saving this video to my library. My one and only attempt was a bean/cheese mixture and they were twice the size of the 4" ones! LOL…did I miss something with what they did with the vinegar mixture? Was it mixed up with the cabbage? Thanks ATK for the detailed (mostly) of how to make these great Pupusas and their condiments!
How you call the flour used to make the dough? Is it corn meal?
Not cilantro it’s oregano my friend.
El Salvador 🇸🇻 ❤
Hello from Savannah ga
Pupusas are 💯 Salvadoran. Hondurans can’t claim something that’s they know it is not theirs. Baleadas is their dish.
he is such a cute chef!! 😄😄😁
Bitcoin beach😎👍🇸🇻
ATK,,Hello, DAN, THIS ITEM, LOOKS GREAT, I SHOULD TRY IT THANKS,,,,,,,🇺🇸🇺🇸🇺🇸🇺🇸
I’m making these today!
Todo muy bien pero le faltó fuego.
I’m a chef and he just made it more difficult than it should be
Pupusas are Salvadorian, just like pisco is Peruvian
Do you try the one with the rice flour they also very famous in El Salvador
It also can be made vegetarian by adding shredded Zucchini with the cheese. Thank you ATK for making this traditional dish!
They need to head to a pupuseria ran by someone from El Salvador. The curtido is left on the counter not put in the refrigerator and does not have cilantro/coriander. The sign of a good pupusa is being thin and using oil to help handle the masa to help it brown. I’m sure they tried to make it easy but easy doesn’t always mean good. I learned from a good friend from El Salvador and she would cringe if she saw this video. I’m going to try this but I don’t expect good results.
that lady was right, it was very satisfying to watch the papusas getting flattened out.
This is fire. We need more Latin recipes please.
Thank you Dan! I appreciate ATK becoming inclusive. Representation matters and you can reach a diverse audience.
One tip that I would add! A common way to make the cheese easier to work with and even meltier is to add crema (sour cream – preferably Salvadoran). Just enough that the filling has a slightly “pastey” consistency. Definitely recommend!
if you want to get closer to the original besides the things he already mentioned on the video, really good pupusas try to push the limit with how much filling the masa can hold (cheese coming out of the pupusas and becoming crispy on top is sometimes salvadoreans favorite part so they dont have to look as perfect as they do in the video). The tomato sauce is typically way more liquid than chunky + I have never seen cilantro in curtido but if you like it as its on the video go ahead haha dont want to go full italian food critic. If you can get quesillo really go out of your way as its the star of the dish. If you feel adventurous, my favorite version of the dish is la revueltas that have pork and beans with the cheese and taste amazing.
nice take.. you lost me at Fork and Knife!
Dan has progressed into a premier chef. I have enjoyed watching him grow through the years. Can't wait to see how far he goes 🌍 🚀
Wonderful fun seeing this made. Of course, only the corn, chile, and tomato were pre-Columbian. Cheese, cabbage, carrots, onion, and cilantro were all introduced by Europeans. But still fun to see how to make such an iconic food item. Love all your videos/recipes.
A little too thick in my opinion. They’re usually this size yes but they’re usually just a bit flatter. But these look good!
Anyone else think she's kind of into him 😅
If a cooking “show” doesn’t have the correct ingredients, DON’T half a$$ it. But hey, it’s the anglo way
Should have had a El Salvadoran chef represented in this
I LOVE ATC. I credit them with getting me interested in cooking 20 yrs ago. but this recipe is just lazy. Didn't they bother going to a Salvadoran restaurant to see how pupusas are actually made? the curtido and salsa are so wrong it's offensive.
love seeing ATK venture into South America!
I've always mixed the masa using my hands, so when he said "boiling water", my heart stopped for a moment. Then I realized, "Well, duh, he's gonna use a utensil." I gotta say, it looks way less fun and satisfying to form your pupusas this way, rather than the slap slap slap. Definitely easier though.
Uncle Roger needs to review this. HIYAAA no monterey jack surprised you didn't say it ok to substitute white cheddar
Wow. Now I have some use for the glass baking pan I no longer use.