Pupusa
4 hrs 30 min (mostly chilling)Yield: 14
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 (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 | ||||
| 240 ml hot water | ||||
| 240 ml apple cider vinegar | ||||
| 1 teaspoon kosher salt | ||||
| 1 teaspoon granulated sugar | ||||
| 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 | ||||
| 660 ml cold water | ||||
| 190 g shredded mozzarella | ||||
| 75 g pickled jalapeño peppers, diced | ||||
| 75 g diced roasted butternut squash | ||||
| 240 ml water | Pan-fry in cast iron over medium heat, 4–6 min per side; keep warm in oven | |||
| 30 ml olive oil or neutral oil | ||||
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