Pupusas de Ayote y Queso con Curtido de Coliflor (Roasted Squash and Cheese Pupusas with Pickled Cauliflower)

Time: Prep: 55 minutes plus cooling and chilling, Cook: 12 minutes
Servings: 4

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Welcome to our cozy kitchen! Today, we’re diving into the delightful world of Salvadoran cuisine with a twist. Get ready to tantalize your taste buds with our recipe for Pupusas de Ayote y Queso con Curtido de Coliflor, also known as Roasted Squash and Cheese Pupusas with Pickled Cauliflower. These stuffed corn tortillas are bursting with flavors, from the creamy richness of cheese to the earthy sweetness of roasted squash, all accompanied by the tangy kick of pickled cauliflower. Whether you’re a pupusa aficionado or new to this traditional dish, follow along as we guide you step by step to create your own mouthwatering pupusas that will have you coming back for more! Let’s get cooking!


1 cup apple cider vinegar 

1 tablespoon granulated sugar 

2 1/2 teaspoons kosher salt 

1 large jalapeño pepper, thinly sliced 

2 cups chopped green cabbage 

1 cup small cauliflower florets 

1/2 cup shredded carrot 

1/2 cup thinly sliced red onion 

Nonstick cooking spray 

1/2 small acorn squash, halved, seeded and sliced 1/2-inch thick crosswise 

2 cups instant corn masa flour 

1/2 cup shredded Oaxaca cheese 

1 tablespoon vegetable oil 

1 cup Mexican hot style tomato sauce, warmed 


  1. Line rimmed baking pan with parchment paper. In medium saucepan, cook vinegar, sugar, 1 1/2 teaspoons salt and 2 cups water over high heat 5 minutes or until sugar is dissolved, stirring occasionally. In large heat-proof bowl, toss jalapeño, cabbage, cauliflower, carrot and onion; pour hot vinegar mixture over jalapeño mixture. Cool completely; cover and refrigerate at least 1 hour or up to 4 days. Makes about 4 cups curtido.
  1. Preheat oven to 425°. Line rimmed baking pan with aluminum foil; spray with cooking spray. Spread squash in single layer on prepared pan; spray with cooking spray and sprinkle with 1/2 teaspoon salt. Roast squash 25 minutes or until golden brown, turning once; cool 10 minutes. Remove and discard skin from squash; transfer to medium bowl and mash with a fork. Makes about 3/4 cup.
  1. In large bowl, stir flour and remaining 1/2 teaspoon salt; gradually stir in 1 1/2 cups water. With hands, knead dough until a smooth dough forms. With wet hands, form dough into 4 (3-inch) balls; flatten balls into 5-inch disks. Place 2 tablespoons cheese and 3 tablespoons mashed squash in center of each disk; bring sides of dough up over filling and pinch together to form a ball. Lightly pat balls into 5-inch disks (about 1/2-inch thick).
  1. In large skillet, in 2 batches, heat 1/2 tablespoon oil over medium-high heat; add pupusas and cook 6 minutes or until lightly browned, turning once. Makes 4 pupusas.
  1. Drain curtido. Serve pupusas topped with sauce and curtido.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.