Note: I'm putting this in the "Tacos" category, even though I know they're not! Just kinda similar. :)
Pupusas de Queso con Curtido
adapted from Simply Life
2 cups masa harina (found in the flour or ethnic section of store)
Pinch of salt
1 1/3 cup warm water
1 cup grated Monterey Jack cheese (or other preferred cheese)
1-2 tbs. oil, plus more for keeping hands oiled
1/2 head cabbage, shredded
1 large carrot, grated (use a vegetable peeler)
1 bell pepper, sliced
1/2 cup apple cider vinegar
1/4 cup water
1/2 tsp. salt
1/2 tsp. brown sugar
1 tsp. dried oregano
Pinch red pepper flakes
For the Pupusas:
1. Mix together masa harina, salt and water. Knead to form a smooth, moist dough (if the mixture is too dry, add a touch more water; if the mixture is too sticky, add a touch more masa harina). Cover the bowl with a cloth and let stand for 10 minutes.
2. With lightly oiled hands, form the dough into 8 balls that are about 2 inches in diameter. Using your thumb, make an indentation into one of the balls, forming a small hole. Fill the hole with 1 tablespoon of cheese and wrap the dough around the filling to seal it. Pat the dough back and forth between your hands to form a round, flattened disk about 1/4-inch thick. Repeat with the remaining balls, making sure to keep your hands lightly oiled throughout the entire process.
3. Heat 1 tbs. oil in skillet over medium-high. Cook the pupusas for about 3 minutes per side until golden brown, adding additional oil to skillet if needed. Serve warm with curtido (recipe below) on the side, or beans, and enjoy!
For the Curtido:
1. Combine the cabbage, carrot, and pepper in a bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and toss together. Refrigerate for at least 30 minutes, serve and enjoy!
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