Salvadoran Pupusas with Curtido

Curtido (pickled cabbage)

 * 1 medium cabbage, shredded
 * 2 carrots, shredded
 * 1 small red onion, sliced thin
 * 4 cups cider vinegar
 * 4 cups water
 * 1 tablespoon dried oregano leaves, crushed
 * 2 teaspoons crushed red chile flakes
 * 1 red bell pepper or 4 ajies dulces (sweet red peppers), sliced thin
 * 1 tablespoon salt

Pork and Potato Filling

 * 3 pounds pork butt, trimmed and cut into small pieces
 * 1 teaspoon salt
 * 1 pound tomatoes (about 3 medium)
 * ½ small white onion, sliced
 * ½ teaspoon dried oregano leaves
 * ¼ teaspoon ground black pepper
 * 3 whole cloves
 * 1 large russet potato

Corn Dough

 * 4 pounds masa (freshly ground corn flour)
 * 1 cup vegetable oil

Curtido

 * 1) In a large bowl, combine the cabbage, carrots, onion, vinegar, water, oregano, chile flakes, red bell pepper, and salt until well mixed.
 * 2) Transfer to a glass or plastic 1-gallon jar.
 * 3) Secure with the lid and agitate to mix well.
 * 4) Let marinate at least 1 day. Makes 1 gallon. This mixture will keep up to 1 month in the refrigerator.

Pork and Potato Filling

 * 1) In a small pot, combine the pork with water to cover by 2 inches and salt to season.
 * 2) Bring to a rapid simmer.
 * 3) Partially cover and cook until the pork is tender and the water has almost evaporated, about 40 minutes.
 * 4) Uncover; reduce the heat to very low and let the pork fry in its own fat until golden.
 * 5) Remove from the heat.
 * 6) Simmering the filling: put the tomatoes, onion, oregano, black pepper, and cloves in a blender container.
 * 7) Purée until smooth.
 * 8) Pour the blender contents into the saucepan with the pork.
 * 9) Place over medium heat, stirring the puree with a wooden spoon to loosen bits of browned pork on the bottom of the pot.
 * 10) Remove from the heat and, using 2 forks, shred the meat.
 * 11) Bring the mixture to a boil again.
 * 12) Lower the heat and cook uncover over medium heat for 10 minutes, or until thickened.
 * 13) Finishing the filling: place the potato in a small pot with water to cover.
 * 14) Bring to a boil and cook until tender, 20 to 30 minutes.
 * 15) Remove from the heat, drain, and peel.
 * 16) Mash the potato or press it through a sieve.
 * 17) In a bowl, combine the pork mixture with ½ to ¾ cup of the mashed potato; mix thoroughly.
 * 18) Makes about 4 cups filling.

Forming and cooking pupusas

 * 1) Mix the masa with the oil until very soft.
 * 2) Form into 25 small balls and cover with a damp cloth.
 * 3) Pat each ball with the palms of your hand until flattened.
 * 4) Place a generous tablespoon of meat mixture in the center of each round.
 * 5) Carefully enclose the filling by pressing the edges of the masa up over the filling.
 * 6) Press the edges of masa together to seal the ball.
 * 7) Lightly pat the masa ball (with enclosed filling) until flattened to ⅜-inch thickness.
 * 8) Place the pupusas on a heated greased grilled; cook until speckled brown.
 * 9) Turn once and continue cocking until speckled and puffed.
 * 10) Remove; top with curtido and serve.