This is an old post that never got posted, but let's talk about something delicious here - curtido! It's an El Salvadorian slaw, consisting of cabbage and red onions and jalapenos and lime, with a little bit of natural fermentation, and it's pretty durn amazing. I don't *exactly* remember what went into our curtido, but there are a lot of recipes out there. And if it's not obvious from the photo, we have a lot to learn about making our pupusas, but that didn't stop them from being amazing!
Curtido
(ingredients are all estimates)
(this recipe looks close, and might make sense to follow instead of mine)
~ 1/2 a head of cabbage (any cabbage), thinly shredded
1 red onion, thinly sliced
2 carrots, thinly sliced
1 jalapeno, seeds removed, diced
a handful of cilantro
~1 tbs dried oregano
juice of 3 limes
1 tbs kosher salt
Put everything in a big bowl, and thoroughly mix it around. Preferably with your hands, make sure all the veggies get thoroughly salty and lime-y. Then smoosh it into jars, and let it sit in the fridge for 4-7 days. It'll ferment just a bit, and it'll taste delicious.
Pupusas
There are much better instructions for how to make these than how I did it. We filled the pupusas with quesa fresco, but I think any cheese would have been delicious, as would refried beans or pulled pork. I think our masa dough was a little too dry, hence the cracking on the sides. And, I don't think we fried them in enough oil, they didn't brown up as much as they should. All the more reasons to redo this meal!
I would suggest this recipe.
No comments:
Post a Comment