27 de noviembre de 2017

Salvadoran Pupusas con Curtido RECIPE FOR TODAY

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Salvadoran Pupusas con Curtido
Makes 8 pupusas

For the curtido (makes about 4 cups):
1/2 head cabbage, shredded
1 large carrot, grated
1/2 medium yellow onion, thinly sliced
1/2 cup apple cider vinegar
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon brown sugar
1 teaspoon dried oregano (preferably Mexican)
1/2 to 1 teaspoon red pepper flakes
For the pupusas:
2 cups masa harina
Pinch of salt
1 1/2 cup warm water
1 cup grated cheese: quesillo, queso fresco, Monterey Jack, or mozzarella
Vegetable oil

First, make the curtido: Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir. Cover and refrigerate for at least 2 hours and preferably at least a day before serving.

Make the pupusas: Combine the masa harina, salt, and water in a mixing bowl. Knead to form a smooth, moist dough with a playdough-like consistency. If the mixture is too dry, add more water, one teaspoon at a time. If the mixture is too sticky, add more masa harina, one teaspoon at a time. Cover the bowl with a clean towel and let stand for 10 minutes.

With lightly oiled hands, form the dough into 8 balls about 2 inches in diameter. Using your thumb, make an indentation into one of the balls, forming a small cup. Fill the cup with 1 tablespoon of cheese and wrap the dough around the filling to seal it. Making sure that the filling does not leak, pat the dough back and forth between your hands to form a round disk about 1/4-inch thick. Repeat with the remaining balls.

Heat a lightly oiled skillet over medium-high heat. Cook the pupusas for 2 to 3 minutes on each side until golden brown. Serve while still warm with curtido on the side.

Recipe Notes

You can substitute 2 pounds fresh masa for the dough in this recipe.
The cheese filling may be combined or substituted with refried beans or cooked pork (called chicharrón in El Salvador, but not to be confused with fried pork rind). Loroco flower buds are also a traditional accompaniment to cheese; look for them in the frozen food section or preserved in jars at Central American markets.

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