I just made the curtido and it was good. I think I would cut everything into pieces that fit on tortilla chips next time, and maybe use 1/2 cider vinegar and 1/2 white vinegar. I think I would cut the oregano in half.
Pupusas with Curtido
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- 1 whole(s) carrot, coarsely grated
- 4 cup(s) shredded cabbage
- 1/2 cup(s) thinly sliced onion
- 1/2 jalapeÃ±o chile, finely diced, optional
- 1/2 cup(s) white vinegar
- 2 teaspoon(s) salt
- 2 teaspoon(s) sugar
- 1 teaspoon(s) dried oregano
- 4 cup(s) masa harina, such as Maseca
- 2 teaspoon(s) ground cumin
- 1 teaspoon(s) baking powder
- 1 teaspoon(s) salt
- 1/2 cup(s) vegetarian refried black beans
- 1/2 cup(s) crumbled Cotija cheese
- 1. To make Curtido: Pour 4 cups boiling water over cabbage, carrot, onion, and jalapeño in bowl. Steep 5 minutes; drain.
- 2. Bring vinegar, 1/2 cup water, salt, sugar, and oregano to a boil in saucepan. Pour over cabbage mixture. Cover, and cool.
- 3. To make Pupusas: Combine masa harina, cumin, baking powder, and salt in bowl. Stir in 3 cups warm water, adding more, if needed, to form soft dough. Cover, and let stand 30 minutes.
- 4. Line baking sheet with wax paper. Roll dough into 16 balls. Make indentation in centers; fill 8 balls with 1 Tbs. refried beans; fill remaining 8 balls with 1 Tbs. cheese. Fold edges over fillings, and roll into balls once more. Press into 4-inch disks. Place on prepared baking sheet.
- 5. Heat 2 tsp. oil in skillet over medium-high heat. Add 4 Pupusas at a time to skillet; cook 5 to 6 minutes, turning once. Serve with Curtido.
This recipe is a personal recipe added by stikcler and has not been tested or endorsed by MyRecipes.
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Pupusas with Curtido Recipe at a Glance
- COURSE: Snacks