Pupusas y Curtido

Pupusas
2 cups masa harina
1 cup queso fresco
1 cup agua (not water, agua – it’s a Salvadoran recipe, after all)

Black Bean Filling (optional)
1/2 medium onion, minced
2 cloves garlic, minced
1 15-ounce can black beans (1 1/2 cups), rinsed and drained
1/2 cup vegetable broth
1/2 teaspoon cumin
1/2 teaspoon smoked Spanish paprika
1/2 teaspoon oregano
freshly ground pepper, to taste
1 teaspoon fresh lime juice

Curtido
1/2 head green cabbage, cored and shredded
1 carrot, grated
1 quart boiling water
3 green onions, minced
3/4 cup distilled white vinegar
1/2 cup water
2 teaspoons dried oregano

For the curtido, combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

For the black beans, sauté the onion in a non-stick saucepan until softened and add garlic. Cook for one minute more. Add the remaining filling ingredients, except the lime juice, and cook for about 5 minutes, until hot. Using a potato masher, mash the beans until they are creamy. Simmer uncovered, stirring often, until most of the liquid is absorbed, about 5 minutes. Remove from heat and stir in the lime juice. Set aside to cool as you make the dough.

Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.

Shape the dough into several 1-2 inch diameter balls. On a lightly floured surface, roll out each ball flat. Sprinkle 1/4 cup queso fresco or black bean filling over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.

Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.