{"id":859,"date":"2025-03-16T02:00:00","date_gmt":"2025-03-16T02:00:00","guid":{"rendered":"https:\/\/kayeskinner.com\/food\/pupusas-y-curtido\/"},"modified":"2026-03-28T03:24:13","modified_gmt":"2026-03-28T03:24:13","slug":"pupusas-y-curtido","status":"publish","type":"post","link":"https:\/\/kayeskinner.com\/food\/pupusas-y-curtido\/","title":{"rendered":"Pupusas y Curtido"},"content":{"rendered":"<p><strong>Pupusas<\/strong><br \/>\n2 cups masa harina<br \/>\n1 cup queso fresco<br \/>\n1 cup agua (not water, agua &#8211; it&#8217;s a Salvadoran recipe, after all)<\/p>\n<p><strong>Black Bean Filling (optional)<\/strong><br \/>\n1\/2 medium onion, minced<br \/>\n2 cloves garlic, minced<br \/>\n1 15-ounce can black beans (1 1\/2 cups), rinsed and drained<br \/>\n1\/2 cup vegetable broth<br \/>\n1\/2 teaspoon cumin<br \/>\n1\/2 teaspoon smoked Spanish paprika<br \/>\n1\/2 teaspoon oregano<br \/>\nfreshly ground pepper, to taste<br \/>\n1 teaspoon fresh lime juice<\/p>\n<p><strong>Curtido<\/strong><br \/>\n1\/2 head green cabbage, cored and shredded<br \/>\n1 carrot, grated<br \/>\n1 quart boiling water<br \/>\n3 green onions, minced<br \/>\n3\/4 cup distilled white vinegar<br \/>\n1\/2 cup water<br \/>\n2 teaspoons dried oregano<br \/>\n<!--more--><br \/>\nFor 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.<\/p>\n<p>For the black beans, saut\u00e9 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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pupusas 2 cups masa harina 1 cup queso fresco 1 cup agua (not water, agua &#8211; it&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,5],"tags":[],"class_list":["post-859","post","type-post","status-publish","format-standard","hentry","category-favorites","category-main-course"],"_links":{"self":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/859","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/comments?post=859"}],"version-history":[{"count":1,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/859\/revisions"}],"predecessor-version":[{"id":2492,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/859\/revisions\/2492"}],"wp:attachment":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/media?parent=859"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/categories?post=859"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/tags?post=859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}