Rye Free Pupusas

Total time50 min

Prep time30 min

Cook time20 min

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Ingredients

4 servings

For the masa dough

3 cups masa harina (instant corn masa flour)
½ tsp salt
2 ¼ cups warm water, plus more as needed

For the filling

1 ½ cups shredded quesillo cheese or low-moisture mozzarella cheese
Kraft Low Moisture Part-Skim Mozzarella String Cheese Galbani Part Skim Mozzarella Cheese - 16 Oz Lucerne Cheese Shredded Low-Moisture Part-Skim Mozzarella - 8 Oz Lucerne Dairy Farms Low-Moisture Part-Skim Mozzarella String Cheese Lucerne Cheese Shredded Low-Moisture Part-Skim Mozzarella - 32 Oz
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¾ cup refried beans

For cooking

2 tbsp vegetable oil, for the griddle

For the curtido

2 cups green cabbage, finely shredded
½ cup white onion, thinly sliced
½ cup carrot, grated
½ cup white vinegar
½ cup water
1 tsp dried oregano
½ tsp salt

For the salsa roja

1 can (14.5 oz) fire-roasted diced tomatoes
¼ cup white onion, roughly chopped
2 cloves garlic
1 jalapeño, stemmed and roughly chopped
½ tsp salt
1 tbsp vegetable oil

Instructions

1
Make the curtido: Combine the shredded cabbage, sliced onion, and grated carrot in a medium bowl. In a small saucepan, bring the white vinegar, water, oregano, and salt to a boil, then pour the hot brine over the vegetables. Toss to coat and set aside at room temperature while you prepare the rest of the recipe — the vegetables will soften and pickle lightly.
2
Make the salsa roja: Combine the fire-roasted tomatoes, chopped onion, garlic, jalapeño, and salt in a blender and blend until smooth. Heat 1 tbsp vegetable oil in a small saucepan over medium heat until shimmering, then pour in the blended salsa — it will sputter. Cook, stirring occasionally, until the salsa darkens slightly and thickens, about 5 minutes. Remove from heat and set aside.

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