Pupusas

What you will need...

Dough

2 Cups Masa Harina

4 Cups Water

Canola oil (for frying later)

Filling

Any Shredded Cheese (mozz, monterrey jack, or mexican blend)

Refried Beans

Curtido

1/4 Cup of White Vinegar

1/2 Cup of Water

1/4 tsp of Salt

a pinch of Oregano

1/2 tsp Crushed Red Pepper

dash of cayenne pepper

1 Tbs of Brown Sugar

(MIX ALL OF THESE TOGETHER in a large bowl.

Add all of these to the mixture.

1/2 head of cabbage (finely chopped)

1 Large Carrot (shredded)

1 Tbs of minced Onion

Salsa

1 can of Mexican stewed tomatoes

1 sm can of tomato sauce

1/2 of a jalepeno

a few sliced of roughly chopped onion. (1/4 C)

1 tbs of chopped garlic

salt

 Grate carrots, mince onion and chop cabbage. 

Pour the sauce in and mix it well.

 Cover with plastic wrap and chill for at hour or two.

 Mix the flour and water. It will be a little dry at first.

Add a few more tbs of water as youcontinue to knead the dough. 

The consistency should be like play dough.

 Place damp paper towels over the dough and let 

it sit for at least 10-15 minutes.

 Grate the cheeeese.

Roll the dough into a log shape.

 Break off a piece about the size of your fist. Make a hole 

in the middle and add the cheese and beans. 

Close the dough

around the filling.  Flatten it the best you can without the 

edges breaking. Add a little bit of canola

oil to your hands to soften the dough.  

 Place some wax paper on the cutting

board and flatten out like a pancake.

 Heat a few tbs of canola oil in a large pan.

Fry each of the pupusas for a few minutes on each side

 until they are very browned.

 Salsa. Blend together all of the ingredients. Cook on Medium

heat for about 20 minutes. Let the salsa cool 

before putting in on the pupusas.

Top with the curtido and salsa.  ENJOY!