Pupusas con curtido is a traditional dish from El Salvador. Pupusas are made from the same dough as tortillas - flour and water- and are pretty much thick, stuffed tortillas. I stuffed mine with cheese and jalepeños but there were plenty of recipes that used beans, shredded pork, cheese, etc.
Pupusas are served with a spicy cabbage vinegar-based slaw called curtido or encurtido.
Emily has spent a lot of time in central America - Guatemala and Honduras, specifically - and I imagine that this meal is something she picked up there. She mentioned it as an option and I had never even heard of them before.
The curtido was delicious as well. The oregano gives it a really fresh taste. Love. Love. Love.
Really though, I ate it as a meal.
Pupusas con Curtido
serves 4 as a meal 6-8 as an appetizer
¼ cup distilled white vinegar
1 ½ tsp. sugar
1 tsp. oregano
2 tsp fresh frozen chili peppers (dried red pepper flakes should be fine)
½ large carrot, peeled and grated
½ yellow onion, thinly sliced
¼ head green cabbage, shredded
Kosher salt, to taste
2 cups flour
2 cups water
16 oz. shredded cheddar
4 oz. jar of pickled jalepeños
INSTRUCTIONS
1. Combine vinegar, sugar, oregano, chiles, carrots, onions, and cabbage in a bowl. Season with salt; toss; let chill.
2. Put flour and 1 1/2 cups of water into a bowl; stir to form a dough. Pinch off a 1 ½-oz. piece of dough; roll it into a ball. Pat dough into a thin - the thinner the better- disk. Squeeze 1 ¼ oz. cheese into a ball. Press (REALLY PRESS) cheese and one jalepeño into center of dough; cupping dough, stretch edges of dough around cheese and seal. Pat dough to form a 3 ½"-wide disk. You don't want any of the inside to leak out. 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.
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