El Salvador

Pupusas (the national and one of the most popular dishes in El Salvador)

*This recipe comes from my sister-in-law!

Masa/Dough:

-just less than 1/2 bag of Maseca (corn flour)

-warm water (enough to bring masa to desired consistency)

-about 2 Tbsp canola oil

-generous salt

Curtido:

-1 head cabbage, thinly sliced

-1 carrot, shredded

-1 onion, thinly sliced

-1 C. apple cider vinegar

-oregano, to taste

-salt, to taste

Optional fillings:

-shredded mozzarella

-refried beans

-chicharrones

-minced bell pepper

1) To make masa, add warm water to Maseca. When soft, add oil and salt, mix well.

2) To make curtido, place prepared vegetables in a large bowl. Pour boiling water over to cover. Once soft, drain. Add cider vinegar and 1 C. cold water, more or less to taste. Add oregano and salt.

3) To make pupusas, roll a small piece of dough into a ball, flatten out with palms until about 3" around. Put 1-2 Tbsp. filling in center, and close dough around, re-forming ball. Flatten out again, and fry several minutes on each side until masa is cooked through. Serve with curtido.