A Cozy Kitchen - How To Make Pupusas

1/4 head purple cabbage (about 2 cups), shredded
2 medium carrots, thinly sliced 
2-3 radishes, thinly sliced
1/2 cup vinegar
1/2 teaspoon salt
1 teaspoon sugar 

3 cups masa harina
1 teaspoon salt
2 cups warm water
1 cup finely shredded queso fresco 
2 tablespoons vegetable oil
2 cups finely shredded mozzarella
Fresh Mexican oregano

1. To a medium bowl, toss together the cabbage, carrots and radishes. In a small saucepan, stir together the vinegar, salt and sugar. Heat the liquid until it reaches a boil; then remove it from the heat and pour it over the cabbage/carrot mixture. Allow it to come to room temperature and then cover it with plastic wrap and transfer it to the fridge for at least 4 hours and preferably a day before serving. 

2. In a medium bowl, whisk together the masa harina and salt. Pour in 1 3/4 cup of the water, and using your hands, mix the dough until a soft dough forms. If the dough is too dry and crumbly, add more water, one tablespoon at a time. And if dough is too sticky, add a bit more masa harina. Ultimately, the dough should be soft and not super sticky. Add the shredded queso fresco and mix into the dough until evenly distributed. Cover the bowl with a clean towel and let it rest for 10-15 minutes. 

3. Coat your hands with vegetable oil and form the dough into 7 to 8 balls that are approximately 2 inches in diameter. Flatten the balls gently until they're about 1/2-inch thick discs. Place a tablespoon or two of mozzarella cheese into the center and wrap the dough around the filling, pinching it to seal completely. Pat the dough gently, flattening it and alternating hands until it reaches about 1/4-inch thick and about 4-inches in diameter. Repeat with the remaining balls of dough. 

4. Note: The edges might crack and become scraggily, not a big deal. To fix the edges, I found it easiest to place the pupusas onto a lightly oiled cutting board and smooth out the edges by pinching them together and rubbing any cracks with a teeny bit of water. 

5. Lightly oil a skillet or cast iron skillet and place it over medium heat. Cook the pupusas for 2-3 minutes on each side, until lightly golden brown. It's a good sign when cheese starts to ooze out of the sides and brown "sun spots" appear on the pupusas' surface. 

Yields 8 pupusas