Pupusas con Curtido

By polloazul

Ingredients

• 1 ⁄4 cup distilled white vinegar
• 1 1⁄2 tsp. sugar
• 1 tsp. oregano
• 2 chiles de árbol, crushed
• 1 ⁄2 large carrot, peeled and grated
• 1 ⁄2 yellow onion, thinly sliced
• 1 ⁄4 head green cabbage, shredded
• Kosher salt, to taste
• 2 cups masa harina
• 16 oz. grated Monterey jack

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1. Combine vinegar, sugar, oregano, chiles, carrots, onions, and cabbage in a bowl. Season with salt; toss; let chill.

2. Put masa harina and 1 3⁄4 cups water into a bowl; stir to form a dough. Pinch off a 1 1⁄2-oz. piece of dough; roll it into a ball. Pat dough into a thin disk. Squeeze 1 1⁄4 oz. cheese into a ball. Press cheese into center of dough; cupping dough, stretch edges of dough around cheese and seal. Pat dough to form a 3 1⁄2"-wide disk. Repeat to make 12 pupusas in all.

3. Heat a 12" nonstick skillet over medium-high heat. Working in 3 batches, cook pupusas, turning, until golden, 10–12 minutes. Serve hot with slaw.