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Ingredients
  • Curtido
  • ½ head (about 550g) green cabbage, shredded (about 8 cups)
  • 1 small (150g) onion, peeled and thinly sliced
  • 1 large carrot (about 145g), peeled or unpeeled, grated
  • ½ cup (113g) white vinegar
  • ¾ cup (170g) water
  • 2 teaspoons oregano
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  •  
  • Pickled jalapeños
  • 4 to 5 jalapeño peppers, sliced (seeds included)
  • 1 to 2 garlic cloves, peeled and minced
  • ¾ cup (170g) white vinegar
  • ¾ cup (170g) water
  • 3 tablespoons granulated sugar
  • 2 ¼ teaspoons salt
  •  
  • Refried black beans
  • 2 tablespoons (25g) olive oil
  • 3 garlic cloves, peeled and minced
  • 1 cup (142g) onion, diced
  • 15-ounces canned black beans, drained and rinsed
  • ¾ cup (170g) water
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 to 2 teaspoons chipotle chili powder, to taste
  •  
  • Dough
  • 5 cups (462g) King Arthur Organic Masa Harina
  • 2 teaspoons salt
  • 3 ⅓ cups (756g) water, warm, about 100°F
  • subheading: For assembly:
  • ¾ cup (170g) water
  • 2 tablespoons (25g) vegetable oil
  • Fillings
  • refried black beans
  • ½ cup (85g) pickled jalapeños, diced
  • 2 cups (226g) shredded cheese (Oaxaca, Monterey Jack, or mozzarella)
Steps
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