Pupusas

Pupusas 

• 2 cups of Corn Flour 

• 2 cups of room temp water (for the masa) 

• 12-16 oz of Mozzarella Cheese or Salvadoran Quesillo 

• 1/4 up of oil for making the pupusas

Curtido 

• 1/2 head of cabbage 

• 1 jalapeño

• 1/2 red onion 

• 1 medium size carrot

• 1 tsp of salt 

• 1/2 tsp of pepper 

• Pinch of organo

• 3-5 sticks of thyme (1/2 tsp)

• 1/2  cup  of white vinegar 

• 1/2 cup of water 

Salsa:

• 1lb of tomato’s

• 1 small yellow onion 

• 1 tsp of salt 

• Cilantro to garnish

Recipe:

1. In a mixing bowl add in the corn flour slowly mixing while adding in the water. This is 1:1 mixture. 

2. Freshly grate your mozzarla cheese. Squeez/kneading the cheese itself, you want it to be a similar texture to the masa so the pupusas done break apart.

3. Grab a bit of masa. Flatten the masa with your hands (in a slow clapping motion). Make the flattened piece of masa into a cup shape with your hands.

4. Take some of the cheese and place it in the middle. Cover the filling with the same masa you have in your hands and remove any excess masa.

5. Turn the ball of masa with filling into a flat tortilla and place it on a hot griddle. You’ll know it’s done cooking when you have a nice golden crisp on the outside.

Note: Mozzarella cheese is a great alternative to Salvadorian quesillo cheese.

Note: I like to lightly dip my hands in oil to keep the masa hydrated so it does not stick to my hands. You can use water/oil mixture.

Note: It’s okay if you see small cracks in the masa; it tends to happen.

Curtido: 

1. Thinly slice the cabbage, onions, jalapeños and shred the carrot. 

Note:Separate the cabbage from the rest of the vegetables. 

2. In a bowl add the cabbage and salt. Gently squeeze in the salt into the cabbage. This will soften the cabbage. 

3. Add in the rest of the vegetables, pepper, thyme, water, vinegar and mix. 

Note: The longer it sits, the better the taste of the curtido. 

Salsa: 

1. Blend the small yellow onion and tomatoes. 

2. In a pot place the raw salsa, throw in the salt and let it simmer at low medium heat until you see the color change to a vivid red.