Pupusas with Curtido

This Salvadoran classic is made by filling masa dough with cheese or black beans. Keep leftover curtido in the fridge for up to two weeks.

subheading: Curtido:

4 cups shredded cabbage

1 medium carrot, coarsely grated

½ cup thinly sliced onion

½ jalapeno chile, finely diced, optional

½ cup white vinegar

2 tsp. salt

2 tsp. sugar

1 tsp. dried oregano

subheading: Pupusas:

4 cups masa harina, such as Maseca

2 tsp. ground cumin

1 tsp. baking powder

1 tsp. salt

½ cup vegetarian refried black beans

½ cup crumbled Cotija cheese

8 tsp. vegetable oil

Note: Ingredients may have been altered from the original.

Directions at vegetariantimes.com

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