2 cups masa harina
1 ½ cups warm water, more as needed
¼ tsp salt
1 cup shredded cheese (quesillo, queso fresco, or Monterey Jack)
1 cup cooked beans or refried beans
1 tsp avocado oil, more as needed
Curtido (recipe below) to serve
Salsa Roja to serve
1. In a large mixing bowl, combine the masa, water, and salt; knead to form a smooth dough, adding more water as needed to create a consistency not unlike moist playdough. Cover with a moist towel and set aside for 10 minutes.
2. Using wet hands, form the dough into 8 balls, about 2 inches in diameter; using your hands, form a deep indentation in the center of one of the balls, then fill with about 1 tbsp each of the cheese and beans. Carefully form the dough so that it covers the filling, then pat the dough to form a round disk about ¼” thick. Repeat this process for the remaining process.
3. Warm the oil in a skillet over medium-high heat, then add a few of the pupusas and toast until golden brown and spotty, about 3 minutes per side, then serve with Curtido (recipe below) and Salsa Roja.
Curtido (Pickled Cabbage Slaw)
Yields: 2 cups
Prep time: 10 mins
Cook time: 20 mins
½ onion, minced (about ½ cup minced)
½ head green cabbage (about 1 lb), shredded
1 carrot, grated (about ¼ cup grated)
1 clove garlic, minced
¼ cup apple cider vinegar
2 tsp salt, more to taste
1 tsp coconut palm sugar, raw organic sugar, or honey
1 tsp fresh chopped oregano leaves
1. Soak the onion in cold water for 10 minutes to minimize its astringency, then drain and pat dry. Combine with the remaining ingredients, then cover and refrigerate for at least 20 minutes to allow the flavors to marry.
