guatemalan

This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese). You can also try serving it with fish or black beans, inside burritos or on top of quesadillas.

Curtido De Repollo - El Salvadorean Cabbage Salad

green cabbage

apple cider vinegar white vinegar

water

onion

carrots

salt

olive oil

oregano

cayenne pepper

cumin

brown sugar (optional)

Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion.

Combine all ingredients in a large mixing bowl.

Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid.

Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours.

Serve with pupusas, or as a topping for fish, quesadillas, or other dishes.

I tried this recipe.  I don&#039;t know about the sugar and the oil, I suppose it depends on one&#039;s taste.  But I&#039;ll guarantee you that&#039;s not what they use in authentic curtido in El Salvador.&lt;br/&gt;Also, the cayenne pepper.  Much better to throw in a handful of dry chile japones or chile de arbol.  Also, go ahead and try to reduce a whole head of cabbage with a grater.  Good luck!!  The curtido in the pupusarias is not grated, it&#039;s simply cut up on a board with a large knife.  A kraut cutter works the best. Curtido needs to have a rough texture, not grated into oblivion.&lt;br/&gt;But, one critical thing I noticed:  The recipe says to let set 5-6 HOURS.  I think they meant 5-6 DAYS, not hours.  If you let it set for a few DAYS you&#039;ll have a juicy curtido, like sauerkraut, and it&#039;ll taste as it should.  In 5-6 hours, all you&#039;ll have is shredded cabbage in vinegar, not curtido. If you&#039;ve ever eaten in the &quot;pupuserias&quot; you&#039;ll will have seen that the &quot;curtido&quot; is in large jars sitting out on the counter in the heat and is to some degree fermented.  If you&#039;re going for the real deal, add a dessicated house fly or two to your curtido.  (joke) (kind of)&lt;br/&gt;This recipe was pretty obviously written by someone who never actually tried it, or at least had no idea what curtido should taste like.  We owned a pupusaria in Santa Tecla back in the &#039;70&#039;s.  A small one, but it was a money maker, crowded in the evenings and on the weekends. I well know how curtido is made and how it should taste.&lt;br/&gt;Now, what they do in Guatemala or Honduras I don&#039;t know, nor less care.  Western El Salvador is where pupusas originated as far as I know, so that&#039;s what I go with.&lt;br/&gt;I think what this is, is an attempt to create a recipe for &quot;curtido al instante.&quot;   Forget it, make REAL curtido.  It&#039;s good!!

Here's what you need: dry corn husk, hot water, roma tomatoes, small white onion, dried guajillo chiles, dried pasilla chiles, garlic, water, salt, pepper, ground cumin, canola oil, pork shoulder, baking soda, baking powder, lard, fresh corn masa, salsa verde

Mexican Red Pork Tamales As Made By Edna Peredia Recipe By Tasty

dry corn husk

water,

roma tomatoes

white onion

guajillo chiles, dried

pasilla chiles

garlic

water, divided,

pepper,

canola oil

lb pork shoulder,

baking soda

baking powder

lard

corn masa

salsa verde,

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Mexican Red Pork Tamales As Made By Edna Peredia Recipe by Tasty

Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.

Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.

Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.

Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.

Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.

In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.

Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.

Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.

Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.

Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.

Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.

Unwrap the tamales and serve with salsa verde.

https://vid.tasty.co/output/109686/landscape_480/1537463153

Make and share this Curtido recipe from Food.com.

Curtido

cabbage, chopped

carrots,

onion,

cayenne pepper paprika

brown sugar

vinegar

Place the cabbage in boiling water for no more than one minute. Discard the water.

Put the cabbage in a large bowl and add grated carrots, sliced onion, cayenne, oregano, olive oil, salt, brown sugar, vinegar, and water.

Let chill in refrigerator at least two hours before serving.

Maybe it's a regional thing but this wasn't what I expected. I think the recipe needs way more vinegar and fermenting time.  The cabbage taste was too strong and it needed more salt.  Thanks anyways!

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