Zucchini Pupusas
There are few steps to be done in advance of assembling and cooking the pupusas. The curtido (a simple slaw) is best made a day ahead, and the salsa can be made in advance as well. The zucchini filling and masa dough should be made shortly before cooking and serving.
Curtido
Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup finely chopped onion
- 1 tablespoon salt
- 1 teaspoon crushed oregano
- 1 cup apple cider vinegar or pineapple vinegar
- 1 cup water
Directions
- Combine the vegetables in a large bowl, add the salt and oregano, and toss to evenly mix. Pour the vinegar and water over, and toss to mix. The curtido is best made a day ahead; cover and refrigerate until ready to serve.
Salsa
Ingredients
- 1 pound tomatoes, coarsely chopped
- 3/4 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, chopped
- 1 to 2 dried chile de arbol (optional)
- 1 1⁄2 cups water
- 1 teaspoon crushed oregano
- Seasoning salt or regular salt, to taste
Directions
- Combine the tomatoes, onion, carrot, bell peppers, garlic, chiles (if using) and water in a medium saucepan and bring just to a boil over medium-high heat. Reduce the heat to medium and simmer until the vegetables are tender, 10 to 15 minutes. Let cool, then scoop the vegetables into a blender, add the water from the pan, and blend until smooth. Return the puree to the saucepan and stir in the oregano with salt to taste. Bring the salsa just to a boil, then set aside to cool. Transfer to a bowl; cover and store in the refrigerator if made ahead. Makes 2 1/2 cups; extra can be saved for other uses.
Zucchini Filling
Ingredients
- 3 cups grated zucchini
- 1⁄4 cup finely chopped tomato
- 2 tablespoons finely chopped onion
- 2 teaspoons seasoning salt or regular salt
- 1/3 cup grated mozzarella cheese
- 1/3 cup grated cotija cheese (fresh or aged)
Directions
- Combine the zucchini, tomato, and onion in a medium bowl, add the salt and stir to evenly mix. Set aside for 10 minutes. Drain the zucchini, squeezing out as much excess liquid as you can, and put this in a bowl. Add the cheeses and toss well to mix. Set aside while you prepare the masa dough.
Masa Dough
Ingredients
- 10 ounces (2 1/2 cups) masa flour, such as Maseca
- 2 cups warm water
- Vegetable or mild olive oil, for forming the pupusas
Directions
- Combine the masa flour and warm water in a medium bowl and stir until evenly blended and the dough no longer sticks to the sides of the bowl.
- Rub your hands with oil so the masa doesn't stick to your hands. Grab a 2-ounce piece (about 1/4 cup) of the dough, roll it into a ball, then press it flat on your palm into circle about 3 inches across. Form a slight indentation in the center with your fingers, then add a couple tablespoons of the filling. Fold the masa over the filling and crimp in the center to enclose it around the filling. Gently flatten the dough in the palm of your hand, making a disc about 4 inches across. Continue with the rest of the masa and filling; you should have 12 pupusas.
- Preheat a flattop grill or a large heavy skillet to medium-high, and lightly oil the grill or skillet. Add a few pupusas and cook until browned in spots and slightly crisp on the bottom, 2 to 3 minutes. Turn the pupusas and cook on the second side, about 2 to 3 minutes longer. Keep them warm in a low oven while you cook the remaining pupusas, adding more oil to the grill or pan as needed.
- To serve, arrange the warm pupusas on individual plates, 2 to 3 per serving. Spoon some of the curtido over or alongside, and drizzle some of the salsa over the pupusas.
