The national dish of El Salvador, flatbreads stuffed with a red bean and mozzarella cheese filling and served with curtido (Spicy Slaw) and Salsa Rojo.
Mix together all the slaw ingredients (cabbage, carrot, onion, oregano, vinegar, crushed red pepper, honey, salt) then cover and refrigerate for at least 4 hours.
THE SALSA ROJA:
In a blender puree the tomatoes, onions, garlic, serrano, and the vegetable broth.
Heat the olive oil in a pan over medium heat and add the puree.
Bring to boil then add the vinegar and cook for until the sauce has reduced by half, about 8 minutes.
Allow the sauce to cool and serve at room temperature.
BEAN FILLING:
Puree the red beans in their liquid in a blender then set aside.
Heat the olive oil in a skillet over medium heat
Add the onions and salt to the skillet then cook, stirring often for about 6 minutes or until the onions are very brown.
Add the pureed beans to skillet with the onions and cook for another 5 minutes, stirring often.
Take the skillet off the heat and allow to cool .
Once the beans are cool stir in the cheese and set aside.
DOUGH:
In a stand mixer mix the masa harina, salt and 3 cups warm water for about 5 minutes, it should be a soft dough. Add a bit more water if its too dry and bit more masa if its too wet.
Roll the dough into 20 balls (roughly the size of golf balls) and allow to rest for 15 minutes.
FORMING AND FRYING:
In a small bowl mix together 1 cup of water and 1 TBSP olive oil.
Pick up a dough ball in one hand and use the thumb of your other hand to make a cavity, move the ball in a circular motion around the thumb forming a cup-like shape, dipping your hands into the water/oil mixture as needed to prevent sticking.
Fill the dough with about 2 tablespoons of the bean filling and then close it up by bringing the dough back around the filling and forming a ball again. Pat this ball in the palms of your hands back and forth until you have a patty-shape roughly 4-inches inches wide. Continue with the rest of the dough and filling.
Heat a large skillet or griddle over medium-high heat and brush with oil.
Cook the dough patties in the oil until crisp and golden on both sides, 4 to 5 minutes per side.
Serve the pupusas with the cabbage slaw and salsa roja.
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