Corn pupusas with mozzarella and zucchini and curtido

Ingredients

For 1 serving

• Corn flour70 g
• Mozzarella40 g
• Zucchini60 g
• Cabbage100 g
• Carrots30 g
• Apple cider vinegar1 tablespoon
• Dried oreganoto taste
• Sunflower oil1 teaspoon
• Saltto taste

Contains: lactose

Method

1. Start with the curtido: core the white cabbage and shred it very finely; peel the carrot and grate it into thin strips. Dress with the cider vinegar, dried oregano and a pinch of salt, mix well and leave to marinate for at least 20 minutes.
2. In a bowl mix the maize flour with a pinch of salt and the lukewarm water added a little at a time (about one and a quarter times the weight of the flour), until you have a soft dough that doesn't crack when pressed. Divide it into 2 balls.
3. Wash the courgette, grate it and squeeze it well; cut the mozzarella into small cubes and let it drain.
4. With wet hands press each ball into a little cup, put mozzarella and courgette in the centre, close the dough over the filling and gently flatten into a disc about 1 cm thick; if it cracks, mend the edges with wet fingers.
5. Heat a non-stick pan over medium heat, grease it with the sunflower oil and cook the pupusas for 4–5 minutes per side, until golden in patches and the cheese starts to ooze at the edges.
6. Serve the pupusas hot with the well-drained curtido alongside.