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Pupusas Revueltas

Pupusas are stuffed cakes made with the same masa used for tortillas. They are a traditional dish in El Salvador. They're served here with curtido, a pickled cabbage relish.


Ingredients
1
curtido - small cabbage, chopped
boiling water
carrots, finely shredded
1
red bell pepper or 4 ajís dulces/sweet red peppers - (sliced thin)
1
small red onion - (sliced thin)
1/4
cup
vinegar
1
tablespoon
salt
1
teaspoon
dried oregano
grated beets (optional)
grated horseradish (optional)
2
cups
pupusas - maseca instant corn masa mix flour
kosher salt
1
cup
chicharrón or cooked bacon
1
cup
crumbled queso fresco
1
cup
refried beans
cooking oil or cooking spray
Directions
Make the curtido: Place chopped cabbage in a large heatproof bowl and cover with boiling water for 1 minute. Drain and return to bowl. Add 1/4-cup cold water, carrots, bell pepper, red onion, vinegar, salt, and oregano Add beets and horseradish if desired. Refrigerate for at least 2 hours.
Make the pupusas: Prepare tortilla dough according to package using 1/2-teaspoon kosher salt and 1 1/4 cups water. Mix thoroughly to form very soft dough, adding water in small doses if too dry. Form dough into 25 small balls and flatten each until about 1/2 inch thick.
In a medium bowl, combine chicharrón, queso fresco, and refried beans and place a small spoonful in center of each round. Fold edges of masa up over filling and press edges together to seal. Lightly pat balls until flattened to about 1/2 inch thick.
Heat griddle or heavy skillet until very hot. Lightly brush skillet with cooking oil (or coat with cooking spray). Cook pupusas until lightly browned, about 5 minutes on each side. Serve pupusas with curtido.

The base number of servings for this recipe is 6
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