pupusa with curtido

PUPUSA DOUGH

• 4 cups masa harina
• 2 teaspoons salt
• 3 cups cold water

place masa in a bowl with the salt and stir. then add the cold water and knead the dough till smooth. add more masa if the dough is too sticky in 1 tbs amounts at a time.

there should be a clay like texture. 

 CURTIDO - make a head 

• ½ head green cabbage, cored and shredded
• 1 small white onion, sliced
• 2 medium carrots, grated
• 4 cups boiling water
• dressing: 
• 1 cup distilled white vinegar
• 1 tablespoon dried oregano
• 2 teaspoons kosher salt
• 
  

shred the cabbage carrots and onions, add 4 cups of boiling water and steep for 10 minutes then drain then add the dressing and let the salad cool for up to overnight 

STUFFING & COOKING : 

cut off a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
Fill the dough round with about 2 tbs of fillings of your choice 

Fold the dough over the filling until it’s completely sealed. 

Then, pat out the ball between your hands until flat. 

If the pupusa cracks, patch it with a bit of dough and a little oil. 

Repeat with the remaining ingredients.

Heat a large pan or griddle over medium heat. 

Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. 

Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. 

Repeat with the remaining pupusas

THINGS TO STUFF WITH: 
cheese

beans

ham

sherdded pork/ chicken beef 

sweet potatoes 

chilies 

RECIPES FOR FILLINGS 

CHICHARRÓN

• 1 teaspoon vegetable oil
• 1 lb boneless pork shoulder, cut into 1-inch (2-cm) cubes
• 1 teaspoon salt
• 1 medium tomato, diced
• ½ green bell pepper, diced
• 1 small white onion, diced