Want to make Salvadoran pupusas de queso? Andalé pues! Here’s my “how to” video, plus a recipe for curtido (below) to go with them.
* 1/2 head of cabbage chopped fine
* 1/2 cup grated carrot
* 2 green onions, minced
* 1/2 onion sliced thin – (Vidalia is best since yellow onions are a bit strong)
* 1/2 cup apple cider vinegar
* 1 tablespoon lemon juice (optional)
* Salt to taste
* Dried oregano to taste
Bring a pot of water to a boil. Remove from heat and put the cabbage and carrot into the water. Let sit for 5 minutes and then drain. (A little water remaining is fine.) Add the other ingredients. Adjust apple cider vinegar to your tastes. If you find it too strong, add a little warm water. Best to let the flavors combine for a couple hours at room temperature, but can be served right away. You can be creative with this – try sliced radishes or sliced green peppers in the curtido, too. If you like it spicy try crushed red pepper flakes, jalapeños or other chiles, although these aren’t usually found in traditional curtido.
Curtido is always eaten with pupusas. Most people pour salsa over the curtido.
Not sure how to eat pupusas? Check out my other “how to” video:
How To Eat A Pupusa (en español)