Pupusas with Curtido - Food Bank of Contra Costa and Solano

Name: Pupusas with Curtido - Food Bank of Contra Costa and Solano
Ingredients: 2 cups masa harina; ½ teaspoon table salt; 2 cups boiling water, plus extra water as needed.; 2 teaspoons vegetable oil, divided.; 2 ounces cotija cheese, cut into 2 pieces.; 8 ounces Monterey Jack cheese, cut into 8 pieces.; Using a marker, draw a 4-inch circle in center of 1 side of 1-quart or 1-gallon zipper-lock bag. Cut open seams along both sides of bag but leave bottom seam intact so bag opens completely.; Mix masa harina and salt together in medium bowl. Add boiling water and 1 teaspoon oil and mix with rubber spatula until soft dough forms. Cover the dough and let rest for 20 minutes.; 1/2 head cabbage, finely shredded; 1/2 red onion very thinly sliced.; 2 carrots, finely shredded; 1 fresh jalapeño pepper, sliced (optional); ½ cup white vinegar (or apple cider vinegar); Hot boiling water; 1/2 teaspoon dried oregano leaves; Salt to taste.; Bring 4 cups of water to a boil.; Place cabbage in a fine mesh strainer. Very slowly pour boiling water over the cabbage. Then rinse with cold water. Drain well, pressing out as much water as possible.

www.foodbankccs.org

Experience the flavor of traditional pupusas with cotija and Monterey Jack cheeses, made from yellow corn masa for a delicious and authentic taste!

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Ingredients

2 cups masa harina
½ teaspoon table salt
2 cups boiling water, plus extra water as needed.
2 teaspoons vegetable oil, divided.
2 ounces cotija cheese, cut into 2 pieces.
8 ounces Monterey Jack cheese, cut into 8 pieces.
Using a marker, draw a 4-inch circle in center of 1 side of 1-quart or 1-gallon zipper-lock bag. Cut open seams along both sides of bag but leave bottom seam intact so bag opens completely.
Mix masa harina and salt together in medium bowl. Add boiling water and 1 teaspoon oil and mix with rubber spatula until soft dough forms. Cover the dough and let rest for 20 minutes.
1/2 head cabbage, finely shredded
1/2 red onion very thinly sliced.
2 carrots, finely shredded
1 fresh jalapeño pepper, sliced (optional)
½ cup white vinegar (or apple cider vinegar)
Hot boiling water
1/2 teaspoon dried oregano leaves
Salt to taste.
Bring 4 cups of water to a boil.
Place cabbage in a fine mesh strainer. Very slowly pour boiling water over the cabbage. Then rinse with cold water. Drain well, pressing out as much water as possible.