Authentic Curtido Recipes

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CURTIDO (EL SALVADORAN CABBAGE SALAD)



Curtido (El Salvadoran Cabbage Salad) image

Curtido is a salad made out of cabbage and served with El Salvadoran pupusas. Stuff cooked pupusas with the curtido for a delicious treat!

Provided by Jenny

Categories     Salad     Coleslaw Recipes     No Mayo

Time 45m

Yield 4

Number Of Ingredients 7

½ head green cabbage, cored and shredded
1 carrot, grated
1 quart boiling water
3 green onions, minced
1 cup distilled white vinegar
½ cup water
2 teaspoons dried oregano

Steps:

  • Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

Nutrition Facts : Calories 50.2 calories, Carbohydrate 11.3 g, Fat 0.3 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 47 mg, Sugar 5.7 g

SALVADORAN PUPUSAS AS MADE BY CURLY AND HIS ABUELITA RECIPE BY TASTY



Salvadoran Pupusas As Made By Curly And His Abuelita Recipe by Tasty image

Here's what you need: green cabbage, small white onion, medium carrots, boiling water, distilled white vinegar, dried oregano, kosher salt, vegetable oil, boneless pork shoulder, salt, medium tomato, green bell pepper, small white onion, masa harina, salt, cold water, grated mozzarella cheese, refried bean, vegetable oil

Provided by Katie Aubin

Categories     Sides

Yield 18 pupusas

Number Of Ingredients 19

½ head green cabbage, cored and shredded
1 small white onion, sliced
2 medium carrots, grated
4 cups boiling water
1 cup distilled white vinegar
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon vegetable oil
1 lb boneless pork shoulder, cut into 1-inch (2-cm) cubes
1 teaspoon salt
1 medium tomato, diced
½ green bell pepper, diced
1 small white onion, diced
4 cups masa harina
2 teaspoons salt
3 cups cold water
1 cup grated mozzarella cheese
1 cup refried bean, cooked
1 tablespoon vegetable oil, for frying

Steps:

  • Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.
  • In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any any leftover liquid in the bowl to an airtight jar or container.
  • Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
  • Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.
  • Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.
  • Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.
  • Fill a small bowl with water and a bit of oil and set near your work station. You'll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
  • Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
  • Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it's completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
  • Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.
  • Serve the pupusas with curtido.
  • Enjoy!

Nutrition Facts : Calories 201 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 9 grams, Sugar 3 grams

CURTIDO DE REPOLLO - EL SALVADOREAN CABBAGE SALAD



Curtido De Repollo - El Salvadorean Cabbage Salad image

This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese). You can also try serving it with fish or black beans, inside burritos or on top of quesadillas.

Provided by Whats Cooking

Categories     Vegetable

Time 15m

Yield 10 serving(s)

Number Of Ingredients 11

1 head green cabbage
1 cup apple cider vinegar or 1 cup distilled white vinegar
1/2 cup water
1 medium onion
2 large carrots
1 teaspoon salt
2 teaspoons olive oil
1 1/2 teaspoons oregano
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon brown sugar (optional)

Steps:

  • Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion.
  • Combine all ingredients in a large mixing bowl.
  • Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid.
  • Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours.
  • Serve with pupusas, or as a topping for fish, quesadillas, or other dishes.

Nutrition Facts : Calories 47.5, Fat 1.1, SaturatedFat 0.2, Sodium 261.3, Carbohydrate 8.1, Fiber 3, Sugar 4.2, Protein 1.5

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