Curtido
1 large carrot, grated
1/2 yellow onion, thinly sliced
1/2 cabbage head, shredded
1/2 cup apple cider vinegar
1/2 tbsp crushed red pepepr
1 tsp oregano
1/3 cup water
Pinch of salt
1 tsp brown sugar
Pupusas
1 fresh buffalo mozzarella, grated
4 cups masa corn flour
1/2 green bell pepper, cut into pieces
1 serrano pepper, cut into pieces
1/2 yellow onion
4 tbsp canola oil
3/4 cup red beans, cooked
Serves Four Total Time: 90 minutes
For the curtido, mix together all the ingredients in a bowl, cover, and refrigerate for at least two hours before serving.
Add the beans and a bit of the bean liquid to a blender and blend briefly. Then add to a small pot along with the canola oil and cook over medium, stirring occasionally until the beans have darkened significantly.
Meanwhile liquify the bell pepper and serrano pepper in a blender and then mix them together with the mozzarella. Work the mozzarella mixture into a paste-like substance. If it doesn't stick you can microwave the mixture for about 25 seconds and try again.
In a mixing bowl add the masa corn together with 3 cups of water and work into a dough. The dough should be very sticky but still easily rolled into a ball.
Once the beans are finished, remove them from heat. Roll a ball of the masa dough in your hand, a little larger than a ping pong ball. Then make it into a bowl shape with a large cavity. Add 1 tbsp cheese mixture and 1/2 tbsp beans into the hole, and then close it on the top so none of the filling is showing. Then gently pat the ball into a pancake shape, about 1cm thick, making sure none of the filling peaks through. Repeat with the rest of the dough.
In a large saucepan add 2 tbsp of canola oil, and then fry the pupusas over medium-high heat for about three minutes on each side. Then serve warm with the curtido and some hot sauce or salsa on the side.
