Pupusas

Pupusas

1. The filling

   1. Mix the refried beans with the cumin and heat over the stovetop.
   2. Remove from the heat and mix in the cheese. Salt to taste. 
   3. Set aside. 

2. The dough

    

   1. Mix the salt into the masa.

   2. Gradually add the water to the masa, stirring until the dough is very thick and sticky. The dough should become smooth like play dough, which takes about 2-3 minutes. 

   3. Let rest for 15 minutes.

3. Filling the pupusa

    

   1. Set aside a small bowl of water (which will help keep the dough from sticking to your hands).

   2. This method is for beginners (aka me). Roll the dough into small balls. The dough balls should be smooth. Then,  flatten, forming thick disks. I use a rolling pin. Make a small ident in half of the flat disks. 

   3. Place your fillings in the ident and then top with another disk. Pinch and roll the sides together to form a seal (you can add more dough if needed to cover holes and more water to help seal).

4. Cooking the pupusa

   1. Heat a comal, or griddle, or cast-iron (whatever you have) over medium-high heat. 
   2. Lightly coat with vegetable oil to keep the dough from sticking. 
   3. Take the pupusas and cook each side for 3-4 minutes, or until the center slightly puffs up and it has brown spots. 

Toppings

1. Salsa Roja

   1. Roast the onion, garlic, chili, and tomato (on a grill, pan, or in the oven-you want a nice charred outside).

   2. Put the roasted vegetables in a bowl and stir in the oregano. Let cool.

   3. Puree the ingredients in a blender until smooth, adding a little olive oil if needed.

   4. Salt and pepper to taste. 

2. Curtido

   1. Prep the veggies (carrot, cabbage, onion, and jalapeno). If you want to save time, use a coleslaw bagged mix. 
   2. Boil the water and vinegar and add the veggies. Cook for 2 minutes, and then remove from the heat.
   3. Stir in salt and oregano. Let cool and then cover for 1-2 days before serving.