Recipes

Ingredients for pupusas

• Maseca Flour (Mexican Food aisle at grocery store)
• Water
• 1 can red beans
• 1 bag of mozzarella cheese, shredded
• 1 tsp olive oil

Directions

Put together Maseca flour and water in a big size bowl and mix well until you can make balls of Masa. Combine the beans and the cheese in a medium bowl and mix well. Grab some masa with your hand and make 8 small balls.  Place each ball between 2 plastic bags and with a flat pot cover, flatten to ¼ inch.  Remove plastic of 4 Tortillas and take 2 of them. Put the bean and cheese masa all over the bottom of those 2 tortillas and take the 2 other tortillas on the top of beans and cheese masa.  Press the borders to close the pupusa so that the filling does not come out. Add the oil to a nonstick pan over medium heat. Place the pupusas in the pan and cook about 3 minutes on each side until a crust forms or they are golden brown. Serve warm with curtido and tomato salsa.

Ingredients Curtido

• 1/2 head green cabbage shredded
• 1 carrot, shredded
• 1/2 red onion, thinly sliced
• 1/2 cup white vinegar
• 1/4 cup apple cider
• Salt
• 1 tsp dry oregano

Directions

Combine all the ingredients in a medium bowl and mix well. Place it in the refrigerator for at lease 4 hours.

Ingredients Tomato salsa

• 5 tomatoes
• 1/2 red onion, thinly sliced
• 1/2 green pepper, small slices
• 1 tsp dry oregano
• 1 tsp olive oil
• 4 cups of water

Directions

Put all the ingredients in a blender and blend until everything has a sauce consistency. Place the sauce in to a pan and let it boil. The Slasa is ready.