Cheese Pupusas

Ingredients:

Curtido

• 2 cups shredded green cabbage
• ½ cup apple cider vinegar
• ½ cup water, more/less as needed
• ½ onion, thinly sliced
• 1 carrot, grated
• ¼ tsp. ground oregano
• ¼ tsp. red pepper flakes
• 1 pinch of salt, to taste

Pupusa Dough

• 3 cups masa harina flour
• 1½ cups water, more/less as needed
• ½ tsp. salt

Pupusa Filling

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 2 Tbsp. heavy whipping cream, more/less to taste
• 1 scallion, finely chopped
• Cooking spray

Directions:

• Bring a large pot of lightly salted water to a boil. Add cabbage and cook uncovered until slightly softened (about 3 minutes). Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process.
• Mix cabbage, apple cider vinegar, water, onions, carrot, oregano, red pepper flakes, and 1 pinch of salt together in a large bowl. Refrigerate until flavors combine, 8 hours to
• Combine masa harina, water, and ½ tsp. salt together in a large bowl; knead until a smooth, moist dough forms. Add water if dough cracks when you press down on it. Let dough rest, 5-10 minutes.
• Stir ricotta cheese, mozzarella cheese, heavy cream, and scallions together in a bowl to make a paste.
• Divide dough into 8 balls. Press your thumb into the center of each ball to form an indentation. Fill indentations with ricotta cheese paste. Pinch edges together around the filling; flatten and smooth into round ¼ inch thick patties between your
• Grease a skillet with cooking spray; preheat over medium heat. Cook pupusas in batches until browned, 2-3 minutes per
• Drain cabbage mixture and serve alongside pupusas.

Nutrition Facts:

Yucca Chips

Ingredients:

• 2 cassava root (fresh)
• 1 quart water, iced (more or less as needed)
• Salt to taste

Directions:

• Slice off about a half inch from each end of the cassava (yucca)
• Peel the brown bark-like skin from the
• With a vegetable slicer or mandolin, slice the root into thin rounds (about 1/8 inch or less). You can use a straight blade or crinkle-cut blade.
• Put the slices into the ice water right away and allow them to steep for 45
• Remove the slices from the
• Drain and dry on paper towels (you don’t want them to be wet when you put them in hot oil).
• Fry in hot oil at 370F until lightly brown and crisp. Don’t crowd the fryer. Fry in batches if necessary.
• Drain the chips on paper towels, sprinkle with salt.
• Serve immediately or allow to cool and store them sealed in plastic bags or airtight container.

Nutrition Facts: