Pupusas with Curtido

Ingredients:

Pupusa Dough:

• 3 cups masa harina

• 2 tsp salt

• 2 3/4 cup cold water

Filling:

• 2 cups shredded mozarella

• 1/2 cup pickled jalapeno peppers, diced

For hands:

• 1 cup water

• 2 tbsp oil

Curtido:

• 1/2 head cabbage, shredded

• 1 medium carrot, grated

• 1 tbsp oregano

• 1 cup hot water

• 1 cup ACV

• 1 tsp salt

• 1 tsp sugar

Directions

1. In a medium bowl, whisk together masa harina and salt. Pour in cold water. Using a spatula, stir until mostly combined. Then, using hands, mix dough until very soft dough forms.

2. To assemble the pupusas, dip hands in water-oil mixture as needed. Take out a 2-oz chunk of dough and roll into a ball. Flatten the balls gently until they're 1/2-inch thick disks.

3. Place 1-2 tbsp of cheese and a bit of diced jalapeno and fold the dough into a half-moon. Pinch the edges to seal, and pat the dough gently to flatten it into a 1/4-inch thick disk.

4. fry pupusas in oil on medium heat until golden-brown on both sides.

For the Curtido:

1. In medium bowl, toss together the vegetables and oregano. Stir together hot water, vinegar, salt and sugar, and put over the mixture.

2. Bring to room temperature and cover with plastic wrap - transfer to fridge for at least 4 hours.