Pupusas and Curtido

2 cups Masa Harina

Pinch salt

1 3/4 cups warm water

Cheese, vegan cheese, beans, meats or cooked vegetables (spinach, onions)

Stir together Masa Harina and salt in a large bowl. Add water and knead together to form into a dough ball.

Place extra water with oil in a bowl, dip your hands in the bowl to coat with oil and water mixture. This will prevent the dough from sticking.

Separate dough into 6-8 equal balls, flatten the dough ball into disks using both hands to press the dough, about 3 inches wide.

Add about 1 tablespoon of filling in the center, bring the sides around the cheese to covering the cheese and sealing the dough on top by pinching the sides together. If dough sticks to your hands, rub your hands with a little oil or water.

Flatten dough into a disk, about 1/2 inch thick.

Heat non-stick skillet or cast iron pan over medium-high heat. Lightly brush with oil, add pupusa and cook on both sides until heated through and golden brown, about 5 minutes.

For Curtido:

Finely julienne 2 cups of cabbage (we used red because we had it available). Drop the cabbage into boiling water for 30 seconds to 1 minute then cool in cold water and allow to drain (or squeeze out all the water). Toss with a cup or so of grated carrots, and season with salt, pepper, a couple tablespons of apple cider or white vinegar and any spices. This is generally served as a cooling condiment, but you can add hot peppers if you like.