Pupusas (Salvadoran Stuffed Corn Truffles)

2 cups masa harina
1 ½ cups heat water, extra as wanted
¼ tsp salt
1 cup shredded cheese (quesillo, queso fresco, or Monterey Jack)
1 cup cooked beans or refried beans
1 tsp avocado oil, extra as wanted
Curtido (recipe under) to serve
Salsa Roja to serve

1. In a big mixing bowl, mix the masa, water, and salt; knead to kind a easy dough, including extra water as wanted to create a consistency not not like moist playdough. Cowl with a moist towel and put aside for 10 minutes.

2. Utilizing moist fingers, kind the dough into 8 balls, about 2 inches in diameter; utilizing your fingers, kind a deep indentation within the heart of one of many balls, then fill with about 1 tbsp every of the cheese and beans. Fastidiously kind the dough in order that it covers the filling, then pat the dough to kind a spherical disk about ¼” thick. Repeat this course of for the remaining course of.

3. Heat the oil in a skillet over medium-high warmth, then add a couple of of the pupusas and toast till golden brown and spotty, about 3 minutes per facet, then serve with Curtido (recipe under) and Salsa Roja.

Curtido (Pickled Cabbage Slaw)
Yields: 2 cups
Prep time: 10 minutes
Cook dinner time: 20 minutes

½ onion, minced (about ½ cup minced)
½ head inexperienced cabbage (about 1 lb), shredded
1 carrot, grated (about ¼ cup grated)
1 clove garlic, minced
¼ cup apple cider vinegar
2 tsp salt, extra to style
1 tsp coconut palm sugar, uncooked natural sugar, or honey
1 tsp contemporary chopped oregano leaves

1. Soak the onion in chilly water for 10 minutes to attenuate its astringency, then drain and pat dry. Mix with the remaining substances, then cowl and refrigerate for a minimum of 20 minutes to permit the flavors to marry.