Cheese Pupusas with Curtido
1. Prepare the curtido: Add the shredded cabbage, carrot, and sliced red onion to a large bowl.
2. Pour boiling water over the vegetables and let sit for about 5 minutes. Drain thoroughly and return the vegetables to the bowl.
3. Add the vinegar, oregano, salt, and red pepper flakes. Toss until everything is evenly combined. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
4. Prepare the pupusa dough: In a large mixing bowl, combine the masa harina and salt. Gradually add the warm water, mixing until a soft, pliable dough forms.
5. Let the dough rest for about 5 minutes so the masa can fully absorb the water.
6. Divide the dough into 12 equal portions and roll each into a ball. Keep the dough covered with a damp kitchen towel while assembling the pupusas.
7. Lightly dampen your hands with water. Create a well in the center of one dough ball and fill with about 2 tablespoons of shredded cheese.
8. Carefully bring the dough around the cheese and pinch closed. Gently flatten between your palms to create a disk about 3–4 inches wide. Smooth any cracks with damp fingers. Repeat with the remaining dough and cheese.
9. Heat a lightly oiled skillet or griddle over medium heat.
10. Cook the pupusas for about 3–4 minutes per side, or until golden brown and lightly crisp on the outside and the cheese is melted inside.
11. Serve the pupusas warm with the chilled curtido on the side.
Directions
1. Prepare the curtido: Add the shredded cabbage, carrot, and sliced red onion to a large bowl.
2. Pour boiling water over the vegetables and let sit for about 5 minutes. Drain thoroughly and return the vegetables to the bowl.
3. Add the vinegar, oregano, salt, and red pepper flakes. Toss until everything is evenly combined. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
4. Prepare the pupusa dough: In a large mixing bowl, combine the masa harina and salt. Gradually add the warm water, mixing until a soft, pliable dough forms.
5. Let the dough rest for about 5 minutes so the masa can fully absorb the water.
6. Divide the dough into 12 equal portions and roll each into a ball. Keep the dough covered with a damp kitchen towel while assembling the pupusas.
7. Lightly dampen your hands with water. Create a well in the center of one dough ball and fill with about 2 tablespoons of shredded cheese.
8. Carefully bring the dough around the cheese and pinch closed. Gently flatten between your palms to create a disk about 3–4 inches wide. Smooth any cracks with damp fingers. Repeat with the remaining dough and cheese.
9. Heat a lightly oiled skillet or griddle over medium heat.
10. Cook the pupusas for about 3–4 minutes per side, or until golden brown and lightly crisp on the outside and the cheese is melted inside.
11. Serve the pupusas warm with the chilled curtido on the side.