Pupusas with Curtido





Incredibly easy and delicious Salvadorian Pupusas with a simple Curtido (Cabbage Slaw) Pupusas are El Salvadorian stuffed corn cakes served with curtido and salsa roja. You will be asking yourself why it took you so long to make these!



Ingredients

1/4 cup of onion, diced

80z of soy chorizo

1 14.5 oz can of vegetarian refried beans

1 cup of shredded white cheese of choice

Curtido (Make ahead. Recipe below)

3 cups Masa Harina

2 3/4 cups of cool water

Salt

Vegetable Oil

Salsa Roja, optional



Directions

In a large frying pan add a little oil

Heat over medium high heat

Add in your onion

Saute until translucent

Add in your soy chorizo

Cook with onion for 2 minutes

Add in your canned beans

Mix well

Heat for 2 minutes

Add in your cheese

Mix until cheese has melted

Turn off heat and let mix cool

In a large mixing bowl combine your masa harina and water

Season with 2 tsps of salt

Knead until moist dough is formed, similar to play dough

(Add in 1 tsp water at a time if the dough is too dry)

In a small bowl add 1 cup warm water and 1 tbsp of oil

Grease your hands with the liquid

Grab dough and form into a small disk

Place a spoonful of bean mix into the center

Fold over the dough to form half moon and pinch to seal

Carefully pat down the dough to form your stuffed patty, roughly 4 inches wide and about 1/4 inch thick

Repeat with remaining ingredients until all dough has been used (There might be leftover filling, great as a pre dinner snack)

Heat your cast iron skillet over medium high heat

Add in a little oil

Place your disks into hot pan and cook for 5 minutes on each side

Repeat until all Pupusas have been cooked, adding more oil to pan when necessary

Serve with Curtido and Salsa Roja if using


Curtido


Ingredients

1/2 cup apple cider vinegar

1/4 cup water

1/2 tsp salt

1 tsp sugar

1 tbsp freshly chopped oregano (can substitute for 1/2 tbsp dried oregano) 1/2 head of cabbage (Outer leaves removed and finely shredded/sliced)

1-2 carrots julienned

1/2 white onion sliced

1 jalapeno, seeds removed and sliced




Directions

Whisk together the first 5 ingredients together in a small bowl

In a large mixing bowl add remaining ingredients

Pour vinegar mix on top

Mix very well

Place into container with lid, making sure all ingredeints are covered in liquid.

Refrigerate for at least 24 hrs