Pupusa

Yield: 14

4 hrs 30 min (mostly chilling)

Salvadoran stuffed corn cakes with a pickled cabbage slaw; masa dough wrapped around cheese, jalapeños and squash, then pan-fried until crispy.

prepPreheat oven to 200°F / 93°C
1/2 head cabbage (2 cups / 150 g shredded)	Toss cabbage, carrot & oregano; pour brine over; chill 4+ hrs			Serve with curtido, lime wedges & salsa
1 medium carrot, grated
1 tablespoon dried Mexican oregano
1 cup / 240 ml hot water
1 cup / 240 ml apple cider vinegar
1 teaspoon kosher salt
1 teaspoon granulated sugar
3 cups / 334 g masa harina	Whisk masa harina & salt; stir in cold water, mix by hand to soft dough	Scoop dough into 2 oz balls onto parchment	Dip hands in water-oil; flatten, fill with cheese, jalapeño & squash, seal & flatten to 1/4-inch
2 teaspoons kosher salt
2 3/4 cups / 660 ml cold water
2 cups / 190 g shredded mozzarella
1/2 cup / 75 g pickled jalapeño peppers, diced
1/2 cup / 75 g diced roasted butternut squash
1 cup / 240 ml water	Pan-fry in cast iron over medium heat, 4–6 min per side; keep warm in oven
2 tablespoons / 30 ml olive oil or neutral oil

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