Salvadoran bean and cheese pupusas with curtido

Ingredients

For 1 serving

• Corn flour75 g
• Refried beans80 g
• Queso fresco40 g
• Cabbage120 g
• Carrots50 g
• Onion20 g
• Apple cider vinegar20 ml
• Dried oregano1 pinch
• Tomato passata80 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: lactose,

In season: October – March

Method

1. For the curtido, grate the white cabbage and peeled carrots, thinly slice the onion and mix everything with the cider vinegar, oregano and a pinch of salt. Leave it for 30 minutes, until the vegetables soften.
2. Meanwhile put the maize flour in a bowl with a pinch of salt and gradually add warm water (about one and a half times its volume), kneading until soft and crack-free. Divide into 3 balls.
3. Mix the refried beans with the crumbled queso fresco. With damp hands press each ball into a cup, put a spoonful of filling in the centre, close it up and gently flatten into a disc about 1 cm thick.
4. Heat an oiled non-stick frying pan over medium heat and cook the pupusas for 4 minutes per side, until golden with a few dark spots and the filling is hot.
5. Heat the passata in a small pan with a pinch of salt for 3 minutes, until bubbling, and serve the pupusas with the curtido and the sauce.