el salvador

Curtido is a cabbage slaw from El Salvador with a vinegar tang and the earthy flavor of oregano. It makes a wonderful topping or side dish!

Curtido (Pickled Cabbage Slaw)

apple cider vinegar

water

tsp sugar

oregano

salt

½ medium head of green cabbage, shredded

carrot, julienned

½ white onion, sliced

¼ tsp crushed red pepper (optional)

In a liquid measuring cup, mix vinegar with...

In a liquid measuring cup, mix vinegar with water, sugar, oregano and salt. Stir until the sugar and salt are dissolved.

In a large bowl mix your shredded cabbage,...

In a large bowl mix your shredded cabbage, julienned carrot, sliced onion, and red pepper (if using).

Pack the vegetables into a quart sized canning...

Pack the vegetables into a quart sized canning jar (wide mouth jars work best).

Pour the vinegar mixture over the vegetables and...

Pour the vinegar mixture over the vegetables and pack down tight. (You may not feel like you have enough brine, but after an overnight in the fridge the cabbage will start to release moisture and your brine level will rise.)

Cover and refrigerate overnight before serving.

This is a step-by-step on how to make pupusas! This recipe hails from El Salvador and is made by mixing corn flour with water and salt. It&#x27;s topped with a quick pickled cabbage slaw called curtido.

Pupusa Recipe

head of cabbage ((2 cups of shredded cabbage))

carrot

sugar

water ((from the faucet is fine))

(7.5 ounces) shredded mozzarella ((or Oaxacan cheese

pickled jalapeño peppers (diced)

butternut squash

olive oil oil

To a medium bowl, toss together the cabbage, carrots and Mexican oregano. In a measuring cup, stir together the hot water, vinegar, salt and sugar; pour it over the cabbage/carrot mixture. Allow it to come to room temperature and then cover it with plastic wrap and transfer it to the fridge for at least 4 hours and preferably a day before serving.

To Make the Pupusa Dough:

In a medium bowl, whisk together the masa harina and salt. Pour in the cold water and using a spatula, stir the masa until mostly combined. Then, using your hands, mix the dough until a very soft dough forms. The dough will be very soft. This is totally okay; this means a delicious pupusa is on the way!

I found it easiest to use a 2 ounce ice cream scoop and scoop out the masa into balls onto a piece of parchment. You could also do this with your hands but be sure to make the water/oil mixture above and coat your hands with it first.

To Make the Curtido:

Add the water to a measuring cup and pour in the oil (you can eyeball this). Lightly dip your hands in the water/oil mixture, making sure your palm are evenly coated. This will make it so the masa doesn’t stick to your hands.

Preheat your oven to 200 degrees F. I like to place the pupusas in the oven while I make the rest of the pupusas so they can stay warm and melty. I placed a cooling rack atop a baking sheet and placed it in the oven.

Working one at a time, flatten the balls gently until they're about 1/2-inch thick discs. Place a tablespoon or two of mozzarella cheese, a small bit of diced jalapeño and squash into the center and wrap the dough around the filling creating a half moon shape. Pinch the edges to seal it completely. And then pat the dough gently, flattening it and alternating hands until it reaches about 1/4-inch thick and about 4-inches in diameter. Feel free to re-grease your hands as needed. Repeat with the remaining balls of dough.

Meanwhile, preheat a cast iron skillet over medium heat. Add a teaspoon of neutral oil and brush the surface with a silicon brush. Add the pupusas to the pan, fitting two to three at time. Don’t be shy to break out another cast iron skillet (if you own it). Cook each pupusa for 4 to 6 minutes per side and then transfer to the baking sheet in the oven. Repeat this process until you’ve worked your way through all of the pupusas.

To Assembe the Pupusas:

Serve the pupusas with the curtido, wedges of lime and salsa.

To Serve the Pupusas:

Descripción un dulce fácil de hacer con ingredientes sencillos pero muy sabrosos para compartir con amigos y familiares.

Salpores de arroz

lb de harina de arroz

½ lb de azúcar

ó 2 huevos

cucharadita de canela, preferiblemente en rama

cucharadita de sal

¼ de taza de manteca

cucharadita de polvo de hornear

Se mezclan todos los ingredientes hasta formar una masa manejable y consistente.

Luego con la masa se van hacer pequeñas bolas que se van aplastar un poco formando unas tortitas.

Con un tenedor se aprietan y se polvorea con azúcar, si quieres que queden doraditas. Seguidamente se hornean a 350° durante 20 minutos o hasta dorarse.

Enchiladas de Carne de Res

white masa harina

tsp achiote powder

tsp kosher salt

(about 98°F) water

ground beef (80% lean)

canola oil

Roma tomato, finely chopped

¼ medium white onion, minced

garlic cloves,

Yukon gold potatoes

ozs finely chopped green beans

carrot,

beef bouillon powder

red onions, thinly sliced

tbsp kosher salt

red pepper flakes,

Roma tomatoes

½ medium red onion, root end cut off, peeled

garlic

thyme

Kosher salt

black pepper

neutral oil (such as canola oil)

eggs

salsa de tomate

curtido

shredded cheese (such as queso duro blando)

In a large bowl, combine the cabbage, onion, and carrot and mix until thoroughly combined. Set aside.

In a second large bowl, combine the salt, oregano, and red pepper flakes. Stir in the water and apple cider vinegar.

Pour the spiced vinegar mixture over the vegetables and knead until the vegetables have softened, about 5 minutes. Let sit for 10 minutes at room temperature before serving.

Store the curtido in an airtight container in the refrigerator for up to 1 month.

In a large pot, combine the tomatoes, onion, and garlic with enough water. (You don’t want anything to be protruding above the water line.) Set over medium-high heat and bring to a boil. Keep an eye on the tomato skins; once they begin to split and peel off, the vegetables are ready and the heat can be turned off, about 7 minutes.

Using tongs or a large slotted spoon, remove the tomatoes, onion, and garlic from the water and place in a blender. Reserve ½ cup of the cooking water. Add thyme, 2 tsp salt, and 1/8 tsp pepper to the vegetables and blend until smooth. Place a sieve over a mixing bowl and pour the salsa through the sieve into the bowl.

Add the reserved cooking water to the blender. Seal the blender shut, remove pitcher from the base, and shake the pitcher so the water knocks all the pulp and salsa of the inner walls and collects at the bottom. Pour the contents through the sieve into the bowl. Taste the strained salsa and adjust the seasoning to your liking.

Place a dry saucepan over medium-high heat. Once the pan is warm, add the oil. It is important that the oil not get too hot at this point. Dip your finger into the salsa and flick a bit of it into the oil. If the salsa sizzles a lot and looks like it will burn, turn down the heat—we’re looking for just a little sizzle. When the oil reaches the proper temperature, pour the salsa into the pan. When bubbles appear across its surface, about 3 minutes, the salsa is done.

Store the salsa in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

Pat the ground beef dry with a paper towel. Allow it to sit for 15 minutes to come to room temperature. In a large saucepan over medium heat, warm 2 tsp of the canola oil until it shimmers. Add the beef and, using a spatula, flatten it into a single thin layer in the pan. Sprinkle 1 tsp salt over the top and don’t move it around, even if you want to. Fry the beef until the edges turn brown and crispy. Using the spatula, flip the beef, sprinkle with another 1 tsp salt, and brown the other side. Remove the beef from the pan, sprinkle with remaining ½ tsp salt, and set aside.

In the same pan over medium heat, combine the tomato, onion, and garlic and cook until the onion turns translucent. Stir in the oregano and mix thoroughly. Add the potatoes, green beans, carrot, and beef bouillon and cook for 3 minutes. Add 1 cup water and cook until the vegetables are tender and the water has evaporated, 5 to 7 minutes. Add the browned beef back to the pan and mix well.

In a large pot over medium-high heat, place eggs in a single layer, add enough water to cover by 1 inch, and bring them to a gentle boil. Remove from the heat, cover, and set a timer for 8 minutes. Fill a medium bowl with 4 cups of ice water. Once the timer sounds, transfer the eggs to the ice water and let sit for 10 minutes. Remove them from the ice water, peel, and cut each egg crosswise into four slices. Set aside.

In a large bowl, combine the masa harina, achiote powder, and 1½ tsp of the salt and mix well. Carefully pour in 1 cup of the warm water. Using your hands, thoroughly mix the water with the dry ingredients. Keep adding the remaining water, ½ cup at a time, and mixing until the dough reaches the consistency of Play-Doh. It should feel cool to touch and evenly moist throughout. Cover with a manta or kitchen towel and set aside.

Line a large plate with paper towels and set near the stove. In a large, deep saucepan over medium-high heat, warm 1 cup canola oil until it registers 350°F on an instant-read thermometer.

Fill a small bowl with water. Separate the dough into eight golf ball-size portions, 3 to 4 ounces each. Roll them into balls and return to the large bowl. Dip the fingertips of both hands into the water and raise them upward, allowing the water to drip down and spread across both of your palms.

Take out one ball and cover the remaining dough with the manta to keep it from drying out. Start flattening the ball with the fingertips of your dominant hand. Rotate the round slightly so that it gets pressed down as evenly and thinly as possible, to make a 1/8-inch-thick tortilla. Repeat for the remaining dough balls.

Add two tortillas to the oil and fry until they turn golden brown, about 2 minutes per side. Repeat with the remaining tortillas, adding the remaining 1 cup of oil as needed and lowering the heat if necessary.

Spoon about ¼ cup of the beef filling on top of each fried tortilla. Top with 1 tbsp salsa de tomate, about 1 tbsp curtido, and 1 tbsp queso rallado. Garnish with two slices of hard-boiled egg.

Serve the enchiladas immediately.

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Curtido (Pickled Cabbage Slaw)

Pupusa Recipe

Salpores de arroz

Enchiladas de Carne de Res

Top 4 el salvador recipes from across the web

The most viewed el salvador recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curtido (Pickled Cabbage Slaw)

Pupusa Recipe

Salpores de arroz

Enchiladas de Carne de Res

The most viewed el salvador recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine