Pupusas
Ingredients
Curtido
-
½
head
cabbage
-
1
medium
carrot
-
1
tablespoon
dried Mexican oregano
-
1
cup
hot water
-
1
cup
apple cider vinegar
-
1
teaspoon
kosher salt
-
1
teaspoon
granulated sugar
Pupusa Dough
-
3
cups
masa harina
-
2
teaspoons
kosher salt
-
2¾
cups
cold water
Filling
-
2
cups
shredded mozzarella
-
½
cup
pickled jalapeño peppers
-
½
cup
diced roasted butternut squash
For Hands
-
1
cup
water
-
2
tablespoons
olive oil
Instructions
- Prepare the curtido by mixing cabbage, grated carrot, and oregano in a bowl. Combine hot water, vinegar, salt, and sugar, then pour over the mixture. Let it cool and refrigerate for at least 4 hours.
- In another bowl, whisk masa harina and salt. Gradually add cold water, mixing until a soft dough forms. Divide the dough into 14 balls.
- Prepare an oil and water mixture for your hands to prevent sticking.
- Flatten each dough ball into a disc, add filling (mozzarella, jalapeño, and squash) in the center, and seal the edges.
- Preheat a skillet over medium heat. Cook each pupusa for 4 to 6 minutes on each side until golden brown.
- Serve the pupusas warm with curtido and lime wedges.
Nutrition Facts (estimated)
Servings
14
Calories
125
Total fat
3g
Total carbohydrates
10g
Total protein
2g
Sodium
500mg
Cholesterol
0mg
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