|For the Curtido|
|head cabbage (shredded)||½|
|carrot (grated)||1 large|
|apple cider vinegar||½ cup|
|medium yellow onion (thinly sliced)||½|
|brown sugar||½ tsp.|
|red pepper flakes||1 tsp.|
|dried oregano||1 tsp.|
|For the Pupusas|
|masa harina / corn flour||2 cups|
|grated mozzarella / Monterey jack cheese||1 cup|
|warm water||1 ½ cups|
A Pupusa is a thick fried tortilla that is stuffed with a hearty filling of cheese, meat or refried beans. This popular El Salvadorian dish was first prepared by the Pipil tribes who were the country’s first native peoples. Pupusas are traditionally eaten with a cabbage relish called Curtido.
Directions for Preparing Pupusa
For the Curtido
Prepare the curtido by first tossing the cabbage, onions and carrot together in a bowl.
- Mix the apple cider vinegar, water, brown sugar, salt, oregano and red pepper flakes altogether.
- Pour this over the cabbage mixture and mix well.
- Refrigerate in a covered dish for at least a day until serving.
For the Pupusas
Knead together the flour, salt and water to form a smooth moist dough adding additional water or flour gradually if needed.
- Work into a ball, cover the bowl and let it rest for ten (0:10) minutes.
- Oil the hands and divide the dough into eight pieces.
- Form eight balls, each about two inches in diameter.
- Make an indentation in each ball, by pressing in with the thumb to make a small cup.
- Spoon one tablespoon of grated cheese into the indentation and seal the dough shut.
- Flatten the ball into a thick tortilla about ¼ inch thick.
- Heat a little vegetable oil and fry the pupusas for three (0:03) minutes on each side.Serve the hot pupusas with a generous serving of curtido.