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SALVADORIAN PUPUSAS CON CURTIDO Cheese-filled Corn Masa Cakes with Pickled Slaw Makes 6-8 appetizer size pupusas Curtido (pickled slaw) 2 cups finely shredded green cabbage, steamed 2 min. 2 carrots finely shredded, steamed 2 min. 1-2 fresh chile peppers (serranos, jalapenos or habaneros), seeded, deveined, thinly sliced 1/2 cup white vinegar 1/2 cup water 2 tsp. fresh oregano leaves, finely chopped Kosher salt Masa (Dough) 2 cups corn flour (masa harina) Maseca brand 1 ½ cups warm chicken stock (or water) 1 cup shredded quesadilla cheese Canola oil To make slaw, combine all ingredients in a glass or plastic bowl and mix well. Season with salt. Make 30 minutes to one hour ahead, stirring from time to time, to blend flavors. To make dough, combine chicken stock and corn flour to make a moist dough. If dough feels dry, add a little more liquid. Divide dough into 6-8 equal size pieces and form balls. Flatten balls using the back of a small skillet lined with plastic wrap to about one-eighth inch in thickness to make mini tortillas. Place about two teaspoons or more of cheese in center of each mini tortilla. Work dough with fingers to enclose cheese inside dough and make balls again. Flatten balls carefully with skillet. This time make them a little thicker than one eighth inch to hold the cheese inside. Heat a non-stick griddle or skillet on stovetop over medium high heat. Pour in about one tablespoon of oil onto a paper towel and rub on griddle to coat lightly with oil. Griddle pupusas about 3-4 minutes per side to a medium brown. Keep pupusas warm in tortilla warmer or kitchen towels until ready to eat. Serve with spicy pickled slaw on top. |
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