El Salvador Cuisine Special: We prepare "Pupusas".

Chop the cabbage and run it under hot water to soften it if desired.

Chop the carrots and jalapenos.

Add 1 cup of vinegar to the chopped vegetables.

Add about a tablespoon each of salt, pepper, cumin, and oregano to the mixture.

For best results, store the relish overnight.

In a pot, add 4 to 5 tomatoes, 2 jalapenos, 1 onion, and 2 garlic cloves.

Add cumin, pepper, salt, and oregano to the pot.

Heat the pot and toss the vegetables until they soften or roast slightly, stirring constantly.

Let the mixture cool and then add it to a blender to make the sauce.

Chop the loroco flower petal and add it to the cheese mixture.

Use premixed corn dough, which can be found in Latino markets, or prepare corn flour masa by mixing 1 lb of flour with 2 cups of cold water and 1 cup of hot water until there are no clumps.

If the mixture is too thick, add hot water slowly until the right consistency is achieved.

Grab a small portion of masa (about a handful) and roll it into a ball.

Knead the ball slightly to widen it into a tortilla shape (4 to 5 inches).

Use a small saucer with water or oil to moisten your hands to prevent sticking.

Add cheese or other toppings (like zucchini, pumpkin, beans, or shredded pork) to the center of the masa.

Roll the dough upwards into a 'bulb' or 'volcano' shape, cutting off any excess masa if necessary.

Reshape the filled masa into a 4 to 5 inch disc or tortilla shape, using water or oil as needed to prevent sticking.

Heat a cast iron pan over medium heat to cook each pupusa, checking often to prevent burning.

Serve the pupusas with the pickled cabbage and salsa.

Equipment Needed

Allergens