Pupusas & Curtido
Pupusas are a delicious El Salvadoran classic meal that I have been wanting to make since the first time I devoured them in Red Hook, Brooklyn. After swimming at the Red Hook pool, we made our way over to the plethora of food trucks, and discovered the pupusas and curtido, the cabbage/carrot topping. I found this easy to follow recipe in a recent Vegetarian Times.
4 cups shredded cabbage
2 medium carrots, coarsely grated
3/4 cup thinly sliced onion
1 jalapeno, finely diced
1/2 cup white vinegar
2 tsp. salt
2 tsp. sugar
1 tsp. dried oregano
4cups masa harina, such as Maseca
2 tsp. ground cumin
1 tsp. baking powder
1 tsp salt
1/2 cup refried beans
1/2 cup crumbled Cotija cheese
8 tsp canola oil
Directions for Curtido:
Pour 4 cups boiling water over cabbage, carrots, onions, and jalapeno in a large bowl. Steep 5 minutes then drain.
Bring vinegar, 1/2 cup water, salt, sugar, and oregano to a boil in saucepan. Pour over cabbage mixture. Cover, and cool.
Directions for Pupusas:
Combine masa harina, cumin, baking powder, and salt in bowl. Stir in 3 cups warm water, adding more, if needed, to form soft dough. Cover and let stand 30 minutes.
Line baking sheet with wax paper. Roll dough into 16 balls. Make an indentation in centers; fill balls with cheese and beans. Fold edges over fillings, and roll into balls once more. Press into 4-inch disks. Place on prepared baking sheet.
Heat a few teaspoons of oil in skillet over medium-high heat. Add 4 pupusas at a time to skillet, cook 5-7 minutes per side.
Serve immediately with the Curtido.