This sounds absolutely wonderful! I'll probably have to make it with cornmeal instead, unless I'm able to find masa harina.
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 Santos
INGREDIENTS
¼ cup distilled white vinegar1 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
INSTRUCTIONS
1. 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.
Ratings & Reviews (3)
Made these tonight for supper: hubby, myself, and 1 out of 2 kids liked very much! The slaw is great, but with fresh tomatoes in season from the garden, I think I'll adapt this to more of a cabbage salsa than just straight slaw - gotta have the maters, or a bit of tapatio or pato sauce. Masa cakes need salt - don't care who says the opposite. But a sprinkling of sea salt over the cakes off the pan does wonders. Very tasty, quick and easy!
good i thought, kids LOVED
Masa Cakes with Spicy Slaw (Pupusas con Curtido)
4
5
2
3
 Recipe - Saveur.com){kind=link}