These are from El Salvador but can be found in Guatemala (from what I read). Although these are a bit of work, they turned out pretty good. There are 3 parts to the pupusas and then you make the salsa and slaw separately. That is what makes it so time consuming. The parts of it are easy but there are a lot of parts to it all.
The Curtido can be also eaten with tacos or anything really. (I've never made fish tacos but this would be great on them I would think.) My husband LOVED it. It has a bit of a kick with the cayenne and tastes even better the next day. I usually try to go light on the spice since my son doesn't like spicy things. But this turned out too spicy for him. I thought the spice was just right for this.
I think the salsa is really good, too, and can be used for anything you want to spice up. You blend it up so it's a smooth salsa. Mine came out at a medium heat. I used one small red jalapeno and half of a medium green one. Both were from my garden. I haven't seen red ones in the store before. Feel free to use whatever peppers you like!
Recipe adapted from http://www.food.com/recipe/authentic-salvadorean-pupusas-277468
2 T plus 1 tsp canola oil
1/4 cup chopped onion
1 can red beans
1/2 cup water
1/2 tsp salt
Another way to do this is to use a tortilla press. Get an egg size ball of masa and divide it in two. Place one ball in a tortilla press lined with plastic wrap. Press thin. Do the same to the other ball. Place a tablespoon of cheese on one circle. Then place a teaspoon of beans on top of the cheese. Next place the other circle on top and press the edges together with your fingers. Cook as directed above.
1 head green cabbage
1 cup apple cider vinegar or distilled white vinegar
1/2 cup water
1 medium onion
1-2 large carrots
1 tsp salt
2 tsp olive oil
1 1/2 tsp dried oregano
scant 1/2 tsp cayenne pepper
1 tsp cumin
1 tsp 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.
Recipe adapted from http://www.food.com/recipe/salsa-for-pupusas-292499
1/2 cup small white onions, roughly chopped
1 garlic clove
4 serrano chilies (I used one small red jalapeno and ½ of a med green jalapeno)
2 cups water
1/2 tsp chicken bouillon powder
1 tsp canola oil
1/2 tsp vinegar
Place the first 5 ingredients in the blender and blend on high. Heat the canola oil on medium high heat and pour the salsa into the pan. Bring to a boil stirring occasionally. Add the vinegar and the chicken bouillon powder and continue boiling for 10 minutes until the salsa is reduced by half. Allow the salsa to come down to room temperature and serve.