Salvadoran Pupusas with Curtido

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== Ingredients ==
=== Curtido (pickled cabbage) ===
* 1 medium cabbage, shredded
* 2 carrots, shredded
* 1 small red onion, sliced thin
* 4 cups cider vinegar
* 4 cups water
* 1 tablespoon dried oregano leaves, crushed
* 2 teaspoons crushed red chile flakes
* 1 red bell pepper or 4 ajies dulces (sweet red peppers), sliced thin
* 1 tablespoon salt
=== Pork and Potato Filling ===
* 3 pounds pork butt, trimmed and cut into small pieces
* 1 teaspoon salt
* 1 pound tomatoes (about 3 medium)
* ½ small white onion, sliced
* ½ teaspoon dried oregano leaves
* ¼ teaspoon ground black pepper
* 3 whole cloves
* 1 large russet potato
=== Corn Dough ===
* 4 pounds masa (freshly ground corn flour)
* 1 cup vegetable oil
== Directions ==
=== Curtido ===
# In a large bowl, combine the cabbage, carrots, onion, vinegar, water, oregano, chile flakes, red bell pepper, and salt until well mixed.
# Transfer to a glass or plastic 1-gallon jar.
# Secure with the lid and agitate to mix well.
# Let marinate at least 1 day. Makes 1 gallon. This mixture will keep up to 1 month in the refrigerator.
=== Pork and Potato Filling ===
# In a small pot, combine the pork with water to cover by 2 inches and salt to season.
# Bring to a rapid simmer.
# Partially cover and cook until the pork is tender and the water has almost evaporated, about 40 minutes.
# Uncover; reduce the heat to very low and let the pork fry in its own fat until golden.
# Remove from the heat.
# Simmering the filling: put the tomatoes, onion, oregano, black pepper, and cloves in a blender container.
# Purée until smooth.
# Pour the blender contents into the saucepan with the pork.
# Place over medium heat, stirring the puree with a wooden spoon to loosen bits of browned pork on the bottom of the pot.
# Remove from the heat and, using 2 forks, shred the meat.
# Bring the mixture to a boil again.
# Lower the heat and cook uncover over medium heat for 10 minutes, or until thickened.
# Finishing the filling: place the potato in a small pot with water to cover.
# Bring to a boil and cook until tender, 20 to 30 minutes.
# Remove from the heat, drain, and peel.
# Mash the potato or press it through a sieve.
# In a bowl, combine the pork mixture with ½ to ¾ cup of the mashed potato; mix thoroughly.
# Makes about 4 cups filling.
=== Forming and cooking pupusas ===
# Mix the masa with the oil until very soft.
# Form into 25 small balls and cover with a damp cloth.
# Pat each ball with the palms of your hand until flattened.
# Place a generous tablespoon of meat mixture in the center of each round.
# Carefully enclose the filling by pressing the edges of the masa up over the filling.
# Press the edges of masa together to seal the ball.
# Lightly pat the masa ball (with enclosed filling) until flattened to ⅜-inch thickness.
# Place the pupusas on a heated greased grilled; cook until speckled brown.
# Turn once and continue cocking until speckled and puffed.
# Remove; top with curtido and serve.
Category:Cabbage Recipes
Category:Cachucha pepper Recipes
Category:Carrot Recipes
Category:Chile de arbol Recipes
Category:Cider vinegar Recipes
Category:Masa Recipes
Category:Pork shoulder and blade Recipes
Category:Recipes that need photos
Category:Red bell pepper Recipes
Category:Red onion Recipes