in regard to the curtido:
1 half of a green cabbage head, shredded (about 1 pound | 450 grams).
2 carrots, which have been peeled and cut into very thin strips.
2 serrano chiles, sliced as thinly as possible 1 garlic clove, chopped 12 white onions, sliced as thinly as possible
2 tablespoons of oregano from Mexico
pineapple, apple cider, or white vinegar, to cover, 5 cups | 1180 ml each
for the kidney beans in a refried dish:
2 cups (360 grams) of dried kidney beans, soaked for a full 24 hours and then drained 10 teaspoons (30 grams) of ground cumin
145 grams unsalted butter
a half of a white onion, cut very finely; one and one-half teaspoons of crushed cumin; kosher salt; and freshly ground black pepper, to taste
for the filling: 1 ounce | 30 grams chicharrón, finely chopped 12 red bell pepper, chopped 12 medium yellow onions, chopped 1 ripe tomato, chopped 1 cup | 150 grams quesillo (Salvadoran cheese), cubed into 12-inch pieces vegetable oil or rendered pork fat, for forming and cooking vegetable oil or rendered pork fat for forming and cooking
in order to make the red salsa:
4 ripe tomatoes, which equal around 1 1/2 pounds (or 675 grams).
2 tablespoons olive oil
½ green bell pepper
1 jalapeño
1 poblano
1 serrano chile
1 peeled clove of garlic, 1/2 peeled medium white onion, 1 cup (125 ml) chicken stock, 1/4 cup (60 ml) butter,
5 grams of chopped cilantro leaves, kosher salt, and freshly ground black pepper, according to taste
To make the dough for the pupusas, you will need 8 cups or 765 grams of yellow masa harina. Maseca
1 ½ tablespoons kosher salt ¼ cup|60 ml vegetable oil, plus more
DIRECTIONS
To prepare the curtido, bring a big saucepan full of water to a rolling boil. After adding the cabbage and blanching it for one minute, rinse it and try to extract as much moisture as you can from it. Toss the cabbage, carrot, chiles, garlic, onion, and oregano together in a large basin after placing all of the ingredients in the bowl. After placing the mixture in a big mason jar, cover it completely with the vinegar, and shake well. Before serving, cover it with a lid and place it in the refrigerator for at least two hours, but better overnight.
To make the refried beans, pour enough water into a medium-sized saucepan to cover the beans. Bring to a boil over high heat, then lower the temperature to a simmer and keep it there. After cooking for around one and a half hours, drain the liquid.
Butter should be melted over medium-low heat in a large skillet. After adding the onion and cumin, heat them for approximately four minutes, or until the onion is tender. Next, add the beans and a half cup (125 ml) of the liquid from the beans’ cooking, and continue cooking while mashing the beans with a potato masher until they are creamy. After seasoning with salt and pepper, transfer the mixture to a blender and process until it is completely smooth.
To prepare the filling, place the chicharrón, pepper, onion, and tomato in a food processor and process until a smooth consistency is reached. Place the mixture in a large bowl along with the refried beans and cheese, and then season with salt and pepper to taste.
To make the red salsa, put the water in a medium-sized saucepan and bring it to a boil. After adding the tomatoes and cooking for one minute, remove them from the pot and place them in a bowl filled with cold water. Wait until they are cool enough to handle before peeling. After it has been roughly chopped, place the ingredients in the bowl of a food processor.
In a large skillet, bring 2 tablespoons of oil to temperature over medium-high heat. After about seven minutes, add the peppers, onion, and garlic and cook them while tossing them until they are scorched all over. Less time will be needed for the garlic, possibly anywhere between three and four minutes. After removing the stems from the chilies and roughly chopping them, place the chilies, tomatoes, and chicken stock in a food processor. Next, put the charred veggies in the processor. After blending the ingredients until they are almost completely smooth, transfer the mixture to a big skillet and continue to cook it over medium-high heat for about ten minutes, or until it becomes somewhat thicker. Add some salt and pepper, then toss in the cilantro, and finish with the seasoning. Come to room temperature.
Produce the dough In a large mixing basin, combine the masa harina, salt, and 6 cups | 1420 ml warm water. Knead the masa harina until the water is completely integrated, then set the mixture aside. Check to see if the dough is moist without becoming sticky. (If the dough appears to be dry, add a little bit more water; if the masa appears to be too sticky, add a little bit more harina.) Allow the masa to sit undisturbed for fifteen minutes after covering the bowl with plastic wrap.
Lubricate your hands and roll equal amounts of masa into 18 (4-ounce | 115-gram) balls. Converting the dough into a circle that is four inches in diameter requires working with one ball of dough at a time while keeping the remaining dough covered. Place two teaspoons of the filling in the center of the masa, then wrap the masa around the filling, enclosing it, and rolling it together to form a smooth ball. While you are doing this, make sure that none of the fillings escapes and that the ball is only about a quarter of an inch thick.
Bring to a medium-high temperature a comal, a large cast-iron pan, or another heavy skillet. Lightly coat the pupusas with oil, then, working in batches, set them on the comal, flipping and pressing as required until crispy brown markings form, which should take about six minutes (the filling may bubble out, but that’s okay!). Take the pot off the heat and serve it straight away with the curtido and the salsa.
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