Curtido (pickled cabbage) Edit
- 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 Edit
- 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 Edit
- In a large bowl, combine the cabbage, carrots, onion, vinegar, water, oregano, chile flakes, red bell pepper, and salt until well mixed.
- Transfer to a glass or plastic 1-gallon jar.
- Secure with the lid and agitate to mix well.
- Let marinate at least 1 day. Makes 1 gallon. This mixture will keep up to 1 month in the refrigerator.
Pork and Potato Filling Edit
- In a small pot, combine the pork with water to cover by 2 inches and salt to season.
- Bring to a rapid simmer.
- Partially cover and cook until the pork is tender and the water has almost evaporated, about 40 minutes.
- Uncover; reduce the heat to very low and let the pork fry in its own fat until golden.
- Remove from the heat.
- Simmering the filling: put the tomatoes, onion, oregano, black pepper, and cloves in a blender container.
- Purée until smooth.
- Pour the blender contents into the saucepan with the pork.
- Place over medium heat, stirring the puree with a wooden spoon to loosen bits of browned pork on the bottom of the pot.
- Remove from the heat and, using 2 forks, shred the meat.
- Bring the mixture to a boil again.
- Lower the heat and cook uncover over medium heat for 10 minutes, or until thickened.
- Finishing the filling: place the potato in a small pot with water to cover.
- Bring to a boil and cook until tender, 20 to 30 minutes.
- Remove from the heat, drain, and peel.
- Mash the potato or press it through a sieve.
- In a bowl, combine the pork mixture with ½ to ¾ cup of the mashed potato; mix thoroughly.
- Makes about 4 cups filling.
Forming and cooking pupusas Edit
- Mix the masa with the oil until very soft.
- Form into 25 small balls and cover with a damp cloth.
- Pat each ball with the palms of your hand until flattened.
- Place a generous tablespoon of meat mixture in the center of each round.
- Carefully enclose the filling by pressing the edges of the masa up over the filling.
- Press the edges of masa together to seal the ball.
- Lightly pat the masa ball (with enclosed filling) until flattened to ⅜-inch thickness.
- Place the pupusas on a heated greased grilled; cook until speckled brown.
- Turn once and continue cocking until speckled and puffed.
- Remove; top with curtido and serve.
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