Pupusas Revueltas



For the pupusas:

For the curtido:

For the tomato salsa:

For the filling:


For the pupusas:

In a large bowl, mix together the masa harina and water and knead well.

Make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest for 5 to 10 minutes.

Divide the dough into 8 equal portions. Make from each portion  a ball.

Press an indentation in each ball with your thumb. Put about 1 tablespoon of the  filling  into each indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out.

Line a tortilla press with plastic and press out each ball  around 15 cm diameter and 2 cm thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.

Heat an ungreased skillet over medium-high flame. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done.

Serve with the curtido and the salsa.

For the curtido:

In a saucepan blanch (on boiling water) for 2 minutes, the cabbage, carrots and onion.

Drain it off.Run cold water over the vegetables.

Add the jalapeño and mix well.

Add salt, pepper and oregano and stir well.

For the salsa:

Combine the tomatos, water and salt in a food processor and pulse until smooth.