Red Bean and Loroco Pupusas with Citrus Purple Cabbage Curtido

Instructions

1. 1

   1. In a large bowl, mix the masa harina with 5 g salt. Gradually add 475 ml (2 cups) warm water and knead for 3 to 4 minutes until you have a smooth dough that is moist but not sticky. Cover and let it rest for 10 minutes.

2. 2

   2. For the filling, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add half of the chopped white onion and the garlic; cook for 2 minutes until fragrant.

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   3. Stir in the cooked red beans, ground cumin, and 1 g salt. Lightly mash the beans while cooking for 4 to 5 minutes, until they become a thick paste.

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   4. Add the chopped loroco to the skillet and cook 2 minutes more, mixing well with the beans. Remove from the heat and let the filling cool until easy to handle.

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   5. For the curtido, place the purple cabbage, carrot, and remaining onion in a bowl. Add the dried oregano, apple cider vinegar, orange juice, sugar, and 2 g salt. Mix with clean hands for 1 minute to slightly soften the cabbage. Let it rest for 15 minutes.

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   6. Divide the dough into 12 equal portions and roll into balls. If the dough starts to dry, moisten your hands with a little warm water.

7. 7

   7. Take one dough ball and make a hollow in the center. Add 1 heaping tablespoon of the bean and loroco filling, seal the dough carefully, and gently flatten it into a disk about 4 inches (10 cm) wide and 1/2 inch (1 cm) thick. Repeat with the remaining dough and filling.

8. 8

   8. Heat a griddle or large skillet over medium heat, about 375 °F / 190 °C at the cooking surface. Lightly grease with the remaining tablespoon of vegetable oil.

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   9. Cook the pupusas for 4 to 5 minutes per side, until golden with toasted spots and fully cooked inside. Work in batches if needed.

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    10. Serve the pupusas hot with the citrus curtido on top or on the side. Toss the curtido with its juices again before serving.