WEEKDAYS 1e|12c|p

Pupusas with Spicy Slaw

Mario Batali
Servings: 8
1 to 30 min
Part 1 of 2

Mario's take on an El Salvadoran dish will amaze young and old alike!

  • Ingredients
  • step-by-step directions
Pupusas with Spicy Slaw
  • 2 cups Masa Harina
  • pinch of Salt
  • 1 1/4 cups Warm Water (plus more as needed)
  • 4 tablespoons Vegetable Shortening
  • 1 cup Grated Cheese (Queso Fresco; Cotija or Jack)
  • Extra Virgin Olive Oil
  • Spicy Slaw (Curtido)
  • 1/2 head Green Cabbage; shredded
  • 1 large Carrot; grated
  • 1 Red Onion; thinly sliced
  • 1/2 cup Apple Cider Vinegar
  • 1/4 cup Water
  • 1 teaspoon Salt
  • 1 tablespoon Brown Sugar
  • 1 teaspoon Dried Oregano; toasted in a dry pan (until smoking)
  • 2 Serrano Chilies; sliced thin
  • Combine Masa Harina, Salt, and Water and Shortening in a mixing bowl. Knead to form a smooth moist dough and let stand for 10 minutes. Adjust Water as needed so dough is tacky but not sticky.
  • Scoop out golf ball sized pieces of dough, place in a tortilla press or gently flatten with hands to form a 4 inch disk. Add filings as desired, and top with another flattened 4 inch disk to form Pupusa. Seal and repeat with remaining dough.
  • Heat a generously oiled skillet or griddle over medium-high. Cook the Pupusas for 2-3 minutes on each side until golden brown.
  • Serve warm with slaw on the side.
Similar categories: Courses & Meals Dinner
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