Pupusas de Queso with Curtido and Salsa Roja – El Salvador

Pupusas

  • 2 c maseca
  • 1 pinch of salt
  • 1½ c water
  • 1 c queso fresco or farmer’s cheese, grated
  • 1 T fair trade olive oil

 

Curtido

  • ½ head of cabbage, shredded
  • 1 large carrot, grated
  • ½ medium yellow onion, thinly sliced
  • ½ c vinegar
  • ¼ c water
  • ½ t salt
  • 1 t dried oregano
  • ½ to 1 t red pepper flakes

 

Salsa Roja

  • 3 medium tomatoes, chopped, or 1 15-oz can of tomatoes
  • ¼ c onion, chopped
  • 1 clove garlic, chopped
  • 1 small jalapeño pepper, seeded and chopped
  • ¼ c cilantro, chopped
  • 1 t dried oregano
  • ½ c water

 

Pupusas: Combine the maseca, 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, gradually add more water. If it is too sticky, gradually add more maseca.

Using wet 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, and fill with 1 tablespoon of cheese. Wrap the dough to seal the cheese. Pat the dough to form a round disk about a quarter inch thick. Repeat with the remaining dough.

Heat a lightly oiled skillet over medium-high heat. Cook the pupusas on each side until golden brown. Serve warm with curtido and salsa roja.

Curtido: Combine the cabbage, carrot and onion in a large bowl. In a separate bowl, mix in remaining ingredients. Pour over the cabbage mixture and stir. Refrigerate for at least 2 hours, preferably 1 day before serving.

Salsa Roja: Combine all ingredients except water in a blender. Add half a cup of water and blend until smooth. Add more water as needed to make salsa smooth.

Makes 8 pupusas

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