Bean and Cheese Pupusas

This time, I'm making pupusas a little more how they were intended.  They're so much easier than tamales, lower in fat, and you don't have to plan ahead.  Plus, I still have that 2-pound block of cheddar to work through.  I do have "Mexican style" shredded cheese, but that's going to have to wait until the cheddar is gone.  Maybe next month.

I also made the curtido to have alongside the pupusas.  The half cabbage I had leftover from a stir-fry made enough for a generous serving with each meal.  It's an almost calorie-free salad, and cabbage is good for you, so it was great to have it take up half the plate.

Curtido

1 lb cabbage, shredded (about 4 cups)
1 carrot, peeled and grated
1/2 tsp kosher salt
1/2 tsp sugar
1/2 C apple cider vinegar
1/2 C warm water

1.  Early in the day, shred cabbage and carrot and toss in a bowl.

2.  Stir together salt, sugar, vinegar, and water into a light brine.

3.  Pour brine over cabbage and toss to coat.  Cover and refrigerate until ready to use.

Pupusas

1-3/4 C masa harina
1 tsp kosher salt
1-1/2 C water
1 C cooked pintos or refried beans
1/2 C shredded cheese
Oil for frying (about 2 Tb)

1.  Stir together masa and salt.  Stir in water until flour is moistened.  Allow to sit 5 minutes.

2.  Portion out 8 balls of masa.  Flatten each into a disc.  Top with 2 Tb of beans and a pinch of cheese.

3.  Fold edges over fillings until they're encased in dough.  Don't worry if you can see some through the masa.

4.  Heat a griddle over medium-high heat and grease with a tablespoon of oil.  Set pupusas on the griddle and cook until lightly browned, about 5 minutes.  Flip and cook other side until browned, another 5 minutes.  Re-oil if doing them in batches.

5.  Serve hot, with curtido salad on the side.

Difficulty rating  :)