Pupusas Con Curtido
Pupusas are a type of stuffed tortillas from El Salvador. The tortillas are made of corn flour and are stuffed with cheese. They are typically accompanied by curtido, a raw salad made of shredded kale or cabbage, yellow onion and carrots, marinated in a cider vinegar dressing.
The tortillas are quickly cooked in a hot pan with a little olive oil and they’re ready in 5 minutes. This colorful dish is super filling, and easy to make: start with the curtado, to allow time to marinate, and then prepare the pupusas as you’re ready to eat!
- 3-4 kale leaves
- 1 large carrot
- 1 yellow onion
- 1/4 cup cider vinegar
- 1/4 cup water
- Pinch of salt
- 1 tablespoon maple syrup
- 1 tablespoon dried oregano
- Pinch of dried red chili pepper
- 2 cups corn flour
- 3/4 cup warm water
- Pinch of salt
- 1 cup non-dairy mozzarella shreds
- A few drops of olive oil
Rinse and finely chop the kale, onion, and carrot. I used the food processor to make sure the pieces were small enough. In a separate bowl, mix all the other ingredients to form the marinade. Join the vegetables with the marinade, stir well and put in the fridge for about 2 hours.
In the meanwhile, prepare the pupusas. Put the flour in a large mixing bowl, add the salt and water. Mix well until you obtain a dough. Tear a part of the dough, roll it between your hands to form a ball and then, push with your thumbs to create a hole in the middle. Fill it with non-dairy cheese, then join the ends to cover it. Finally, flatten the dough by gently patting it with your hands. Repeat the process until you finish the dough: you should obtain 6 large pupusas or 8 small ones.
Heat the pupusas in a pancake pan with a little olive oil. When they’re golden, transfer to a plate covered in kitchen paper to absorb the excess oil. Serve hot, with curtido.
Enjoy your meal!