Pupusas with Tangy Cabbage Slaw

Pupusas, a beloved comfort food from El Salvador, are thick handmade corn tortillas filled with delicious cheese, griddled to golden perfection. Traditionally accompanied by curtido, a tangy cabbage slaw, pupusas have become a delightful and versatile meal enjoyed as lunch or a light dinner. The dough, specially formulated for easy stuffing, encases a blend of cheese, spices, and cilantro. The result is a harmonious blend of flavors and textures that are both satisfying and flavorful.

MAKES 10, SERVES 4 TO 6

INGREDIENTS:

• 4 cups shredded green cabbage
• 1 carrot, peeled and shredded
• ¼ cup cider vinegar
• 2 tablespoons water
• 2 tablespoons minced fresh cilantro
• 1 jalapeño chile, stemmed, seeded, and sliced thin
• ½ teaspoon sugar
• ⅛ teaspoon minced fresh oregano
• Salt and pepper
• 6 ounces Monterey Jack cheese, shredded (1½ cups)
• 2 scallions, sliced thin
• 2 tablespoons minced fresh cilantro
• 1 tablespoon lime juice
• ¼ teaspoon chili powder
• 2 cups (10 ounces) masa harina
• 2 cups warm water
• 1 teaspoon vegetable oil

INSTRUCTIONS:

1. Prepare Slaw: In a bowl, combine shredded green cabbage, shredded carrot, cider vinegar, water, minced cilantro, sliced jalapeño, sugar, minced oregano, and season with ½ teaspoon salt and pepper to taste. Refrigerate covered for about 1 hour to allow flavors to meld.
2. Prepare Pupusa Filling: In a separate bowl, combine shredded Monterey Jack cheese, sliced scallions, minced cilantro, lime juice, chili powder, and season with salt and pepper to taste.
3. Make Dough: In a bowl, stir masa harina, warm water, and ¼ teaspoon salt together with a rubber spatula to form a soft dough. Knead the dough in the bowl using your hands until it’s soft, slightly tacky, and easy to work with (about 1 minute). Cover with a damp paper towel.
4. Shape Pupusas: Pinch off heaping ¼ cup (2½ ounces) of dough and roll it into a ball. Flatten the dough into a 4-inch-wide round using slightly wet hands. Place 2 tablespoons of the cheese mixture in the center of the dough. Fold the sides of the dough over the filling and pinch the top to seal. Gently press the pinched side to flatten the dough into a 1-inch-thick disk.
5. Cook Pupusas: Heat 1 teaspoon of vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Wipe the skillet with a paper towel, leaving a thin film of oil. Cook the pupusas in batches until spotty brown on both sides (about 3 minutes per side). Transfer to a platter.

TIPS:

• Cabbage Slaw Flavor Enhancement: Prepare the tangy cabbage slaw ahead of time so that the cabbage can soften and the flavors can meld. The vinegar, salt, and sugar in the slaw contribute to its improved taste and texture over time.
• Choosing the Right Cheese: Opt for Monterey Jack cheese for the filling as its mild flavor complements the corn flour without overpowering it. It also melts easily, resulting in a gooey, cheesy interior.
• Using Masa Harina: Masa harina is an instant corn masa flour. Brands like Maseca, Goya Masarica, and Bob’s Red Mill are good choices. Note that Goya brand masa harina is not the same as masarepa, which is visually similar but distinct in use.
• Perfecting the Dough: Knead the dough until it’s soft, slightly tacky, but not sticky. This will ensure your pupusas hold their shape and cook evenly.
• Efficient Pupusa Assembly: When shaping the pupusas, use slightly wet hands to prevent sticking. Flatten the dough into rounds, place the cheese filling in the center, fold the sides over, and seal the top. Press gently to form a disk and create the perfect pupusa shape.

Enjoy these delightful pupusas with the tangy cabbage slaw for a tasty and satisfying meal!