Curtido Recipe Pupusas

CURTIDO (EL SALVADORAN CABBAGE SALAD)

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.

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

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!

CURTIDO

Steps:

• Combine all ingredients in a large, clean bowl. Using clean tongs or hands, gently crush the vegetables in the brine.
• Place a clean plate on top of the vegetables, and weigh it down to fully submerge them under the brine. Let sit at room temperature for at least 3 days, or longer to your taste; the flavor will deepen and mellow over time. When it's to your liking, transfer to clean jars, making sure brine covers the vegetables, and store in the refrigerator. Can keep for weeks.

PUPUSAS

Steps:

• Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
• Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
• Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
• Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
• Heat 1/2 cup oil a large skillet over medium-high heat.
• Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
• Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

CURTIDO (SALVADOREAN PICKLED COLESLAW)

Steps:

• Mix cabbage, carrots and chiles in a large bowl.
• Pour salt evenly over the mixture.
• Gently pour boiling water over mixture and allow to cool to room temperature, about 1 hour.
• Pour vinager over mixture and add oregano. Carefully mix every thing together and add more salt if neccessary.
• Note: I always allow the completed curtido to sit overnight before serving.

BEAN AND CHEESE PUPUSAS RECIPE BY TASTY

Steps:

• Make the curtido: In a large bowl, combine the cabbage, onion, carrots, and serrano, if using. Pour the boiling water over the vegetables and toss to combine. Let sit for 10 minutes, then drain.
• In a medium bowl or liquid measuring cup, whisk together the vinegar, oregano, and salt.
• Pour the vinegar mixture over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido and any leftover liquid in the bowl to an airtight jar or container. Chill in the refrigerator for at least 20 minutes, but ideally overnight. The curtido will keep in the refrigerator for up to 2 weeks.
• Make the refried black beans: Heat a large cast iron skillet over medium-low heat for about 5 minutes. Add the oil to the pan. Once hot, add the onion and cook until soft and translucent, about 3 minutes. Add the garlic and cook for about 1 minute, until fragrant and softened.
• Add the black beans, along with their liquid, to the pan and increase the heat to medium. Add the salt. Mash the beans with a potato or bean masher, ensuring no beans are left whole. Cook for 7-10 minutes, stirring frequently, until most of the liquid has evaporated and the beans don't immediately flood the pan when you drag a spatula across the bottom. If you prefer a perfectly smooth consistency, use an immersion blender to purée the beans in the pan, or transfer to a blender and blend until smooth. Season with more salt to taste, then set aside to cool completely before making the pupusa dough.
• 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; it should be elastic and not sticky. You may need to knead it for a few minutes.
• Assemble the pupusas: Once the beans have cooled completely, fold in the mozzarella cheese.
• Fill a small bowl with water and set it near your work station. Wet your hands as you work to keep the dough from sticking to your hands.
• Heat a large pan or griddle over medium-high heat for at least 5 minutes.
• While the pan heats, form the pupusas: Take a large, golf ball-sized portion (about 3½ ounces) of dough and roll into a ball, then flatten into an even round, using the fingers of your dominant hand to press the dough against the palm of your non-dominant hand (rather than smashing your palms together), about 5 inches in diameter.
• Fill the dough round with about 3 tablespoons of the bean mixture, or slightly less than the amount of masa used to make the disc. Gently fold 2 sides of the dough over the filling, then rotate and fold up the other 2 sides until the filling is completely encased. Pinch off any excess dough overlapping at the top and return to the remaining masa. Then, carefully pat out the ball between your hands into a roughly 4-inch disc. If the filling breaks through, patch it with a tiny bit of dough. Repeat with the remaining ingredients.
• Lightly brush the hot pan with the vegetable oil, then place 4-5 pupusas (or as many as will fit without touching) in the pan and cook for 3-5 minutes, depending on thickness, until the bottoms are golden brown. Flip and cook on the other side for 3-5 minutes more, until golden brown and cooked through. Repeat with the remaining pupusas.
• Serve the pupusas with the curtido.
• Enjoy!