Pupusas de Queso with Curtido and Red Salsa — El Salvador

Ingredients

Curtido:

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

Salsa Roja:

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

Pupusas:

• 2 cups maseca
• 1 pinch of salt
• 1½ cups water
• 1 cups queso fresco or farmer’s cheese, grated
• 1 tablespoon fair trade olive oil

Preparation

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.

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, gradually add more water. If it is too sticky, gradually add more masa harina.

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.