Pupusas con Curtido

• 2 cups Masa harina
• 1 1/3 cups Warm water
• 1 tsp Salt
• 1/2 cup Refried beans
• 1/2 cup Quesillo or mozzarella, shredded
• as needed Oil (to oil hands)
• 4 cups Cabbage, finely shredded (curtido)
• 1 cup Carrot, grated (curtido)
• 1/2 cup Onion, thinly sliced (curtido)
• 8 tbsp White vinegar (curtido)
• pinch each Dried oregano & sugar (curtido)
• 2 cups Tomato sauce (salsa roja)
• pinch, pinch, as needed Garlic, oregano, water (salsa roja)

Instructions

1. Step 1: Curtido: Toss cabbage, carrot, and onion with vinegar, oregano, sugar, and salt. Let sit 30–60 minutes (or refrigerate overnight).
2. Step 2: Salsa roja: Simmer tomato sauce with a pinch of garlic, oregano, salt, and water until spoonable; keep warm.
3. Step 3: Dough: Mix masa with salt and warm water to a soft, non-sticky dough; rest 5 minutes.
4. 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.
5. 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.