Honduran Pupusas With Curtido Slaw
Curtido (Fermented Cabbage Slaw)
Note: Prepare curtido at least 12 hours before pupusas.
- 1 small to medium green cabbage (sliced thin)
- 3 carrots (grated)
- 3/4 cup unfiltered apple cider vinegar (or distilled white vinegar)
- 1 Tbsp. garlic powder
- 1 Tbsp. sugar
- 1 Tbsp. pink salt
- 1 tsp. crushed red pepper
- 2 tsp. oregano
- 1/2 to 1 jalapeño (thinly sliced)
- 1 medium onion
- 3 cups water
- 1 tsp. black pepper
Pupusa Dough
- 1 tsp. pink salt
- 2 cups gluten-free corn flour masa harina (or Maseca Instant Corn Masa Flour)
- 1 cup brown rice flour (or white rice flour)
- 2 cups warm water (plus extra if dough is too dry)
- 2 Tbsp. pure avocado oil
- 1-1/2 cups shredded mozzarella (or any stretchy or plant-based cheese)
- 1/2 cup parmesan
Curtido
- While water comes to a boil, slice cabbage, onions and jalapeno and grate carrots. Set cabbage aside.
- In big bowl, pour boiling water on cabbage. Let sit 5 minutes, pour out hot water then submerge in cold water. Strain water.
- In large bowl, add cabbage, onions, jalapeno and carrots. Add garlic, black pepper, sugar, salt, oregano, crushed red pepper and vinegar. Mix to combine.
- Pour mixture into sterilized mason jar with wide mouth. Press down with a wooden spoon until mixture is submerged in vinegar, then close. If you need to add a little more on top it’s fine.
- Leave jar on counter 12 hours to ferment lightly. (Note: The longer you leave it out the more potent it becomes. Be cautious, pressure will build.)
- When curtido is done fermenting, store in fridge until you’re ready to make pupusas. Curtido can be refrigerated 4-6 weeks.
Cheese Pupusas
- In large bowl, whisk together masa corn flour, brown rice flour and salt.
- In small bowl, combine avocado oil with warm water. Add mixture to dry ingredients and use your hands to create the dough. If needed, add more water 1 tablespoon at a time. Knead 2 minutes and cover with damp cloth or plate. Rest dough 10 minutes.
- Uncover dough and knead 1 minute. (Note: Dough should feel soft, like playdough.)
- Using ¼ cup or ice cream scoop, create 12 dough balls. Set aside covered with a cloth. (Note: Balls should not crack while forming with hands.)
- To assemble pupusas, grease hands with avocado oil to prevent sticking. Grab dough ball and make a dent in the center. Fill dent with 1 tablespoon or more of cheese. Carefully close dough and flatten between your hands to make a disc approximately ½-inch to ¼-inch thickness.
- Add 1 teaspoon ghee, butter or avocado oil to cast-iron skillet or griddle on medium heat. Cook pupusas 4-5 minutes each side or until golden.
- To serve, top warm pupusas with cold curtido.
- To prevent pupusas from sticking and drying out, rub oil in a large tray and keep balls covered with damp cloth.
- To make cheesier pupusas, combine cheese with 1-2 tablespoons heavy cream, cream cheese or sour cream before filling dough.
- Grab these ingredients and more at Vitacost.com
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