Masa Cakes with Spicy Slaw (Pupusas con Curtido)
These stuffed corn-masa cakes are the national dish of El Salvador.
Enlarge Image Credit: Penny De Los SantosSERVES 4
INGREDIENTS¼ cup distilled white vinegar
1 ½ tsp. sugar
1 tsp. oregano
2 chiles de árbol, crushed
½ large carrot, peeled and grated
½ yellow onion, thinly sliced
¼ head green cabbage, shredded
Kosher salt, to taste
2 cups masa harina
16 oz. grated Monterey jack
INSTRUCTIONS1. Combine vinegar, sugar, oregano, chiles, carrots, onions, and cabbage in a bowl. Season with salt; toss; let chill.
2. Put masa harina and 1 ¾ cups water into a bowl; stir to form a dough. Pinch off a 1 ½-oz. piece of dough; roll it into a ball. Pat dough into a thin disk. Squeeze 1 ¼ oz. cheese into a ball. Press cheese into center of dough; cupping dough, stretch edges of dough around cheese and seal. Pat dough to form a 3 ½"-wide disk. Repeat to make 12 pupusas in all.
3. Heat a 12" nonstick skillet over medium-high heat. Working in 3 batches, cook pupusas, turning, until golden, 10-12 minutes. Serve hot with slaw.