Pupusas con Curtido
pupusas-con-curtido
Ingredients: Masa harina (1/2 cup), Warm water (1/3 cup), Salt (1/4 tsp), Refried beans (2 tbsp), Quesillo or mozzarella, shredded (2 tbsp), Oil (to oil hands) (1 tsp), Cabbage, finely shredded (curtido) (1 cup), Carrot, grated (curtido) (1/4 cup), Onion, thinly sliced (curtido) (2 tbsp), White vinegar (curtido) (2 tbsp), Dried oregano & sugar (curtido) (pinch each), Tomato sauce (salsa roja) (1/2 cup), Garlic, oregano, water (salsa roja) (pinch, pinch, splash)
Step 1: Curtido: Toss cabbage, carrot, and onion with vinegar, oregano, sugar, and salt. Let sit 30–60 minutes (or refrigerate overnight).
Step 2: Salsa roja: Simmer tomato sauce with a pinch of garlic, oregano, salt, and water until spoonable; keep warm.
Step 3: Dough: Mix masa with salt and warm water to a soft, non-sticky dough; rest 5 minutes.
Step 4: Shape: Oil hands. Flatten a ball into a disc, add beans and cheese, pinch closed, then gently pat into a thick puck with no leaks.
Step 5: Cook on a medium-hot comal 3–4 minutes per side until brown spots form and cheese melts. Serve with curtido and salsa.