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.
1 small cabbage, chopped
2 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 tbsp. salt
1 tsp. dried oregano
Grated beets (optional)
Grated horseradish (optional)
2 cups Maseca Instant Corn Masa Mix flour
1 cup chicharrón or cooked bacon
1 cup crumbled queso fresco
1 cup refried beans
Cooking oil or cooking spray
1. 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.
2. Make the pupusas: Prepare tortilla dough according to package directions using 1/2 teaspoon kosher salt and 1 1/4 cups water. After it's prepared, mix thoroughly to form very soft dough, adding water in small doses if too dry. Form dough into 25 small balls and flatten each with palms until about 1/2 inch thick.
3. In a medium bowl, combine chicharrón, queso fresco, and refried beans and place 1 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.
4. 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.