O Summer, why are you so cruel to me? I miss just spontaneously getting inspired to bake something. Cooking has become just basic for me – pasta and simple Korean/Japanese. However, before I go on my much awaited vacation I wanted to leave you with one more “presentable” food. Today’s recipe comes from Saveur (another one of my favorite site). In fact, I was first introduced to Saveur about 8 years ago when my late mother-in-law gave me the subscription to the magazine for my Christmas gift. Eversince then I have been faithfully reading the magazines.
Papusas con Curtido is a traditional Salvadoran dish. I think you can also find different variations of this dish in other Central American countries. Papusas is a tortilla cake filled with cheese or meat (sometimes both); and Curtido is equivalent to a coleslaw, but with more vinegar flavor in it.
1⁄4 cup distilled white vinegar
1 1⁄2 tsp. sugar
1 tsp. oregano
2 chiles de árbol, crushed
1⁄2 large carrot, peeled and grated
1⁄2 yellow onion, thinly sliced
1⁄4 head green cabbage, shredded
Kosher salt, to taste
2 cups masa harina
16 oz. grated Monterey jack
1. Combine vinegar, sugar, oregano, chiles, carrots, onions, and cabbage in a bowl. Season with salt; toss; let chill.
2. Put masa harina and 1 3⁄4 cups water into a bowl; stir to form a dough. Pinch off a 1 1⁄2-oz. piece of dough; roll it into a ball. Pat dough into a thin disk. Squeeze 1 1⁄4 oz. cheese into a ball. Press cheese into center of dough; cupping dough, stretch edges of dough around cheese and seal. Pat dough to form a 3 1⁄2″-wide disk. Repeat to make 12 pupusas in all.
I don’t know this can go both ways. If you’re used to Latin American type of flavors you may like this. This dish isn’t loaded with extra flavors, but I would definitely describe it as a clean flavor. Some of you may not care for the curtido, I personally enjoyed it. For me it’s like having kimchi (Korean fermented cabbage) as the main side dish. I kept on heaping more curtido on my pupusas. I think it’s often eaten with liquidy version of tomato salsa, but I ate just with curtido.
This isn’t difficult to make at all. You may need a little practice making pupusas, but that’s also pretty simple. Pupusas also cooked pretty fast, so it’s a good Summer time dish for me.