Masa Cakes with Spicy Slaw (Pupusas con Curtido)

Name: Masa Cakes with Spicy Slaw (Pupusas con Curtido)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 4 cup distilled white vinegar; 1 1 ⁄ 2 tsp. sugar; 1 tsp. oregano; 2 chiles de árbol, crushed; 1 ⁄ 2 large carrot, peeled and grated; 1 ⁄ 2 yellow onion, thinly sliced; 1 ⁄ 2 head green cabbage, shredded; Kosher salt, to taste; 2 cups masa harina; 16 oz. grated Monterey jack

Serves
serves 4

PENNY DE LOS SANTOS

These stuffed corn-masa cakes are the national dish of El Salvador.

Ingredients

¹⁄₄ cup distilled white vinegar
1 ¹⁄₂ tsp. sugar
1 tsp. oregano
2 chiles de árbol, crushed
¹⁄₂ large carrot, peeled and grated
¹⁄₂ yellow onion, thinly sliced
¹⁄₂ head green cabbage, shredded
Kosher salt, to taste
2 cups masa harina
16 oz. grated Monterey jack

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Instructions

Step 1

Combine vinegar, sugar, oregano, chiles, carrots, onions, and cabbage in a bowl. Season with salt; toss; let chill.

Step 2

Put masa harina and 1 3⁄4 cups water into a bowl; stir to form a dough. Pinch off a 1 1⁄2-oz. piece of dough; roll it into a ball. Pat dough into a thin disk. Squeeze 1 1⁄4 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 1⁄2"-wide disk. Repeat to make 12 pupusas in all.