Salvadoran Loroco and Cheese Pupusa Skillet

Ingredients

• 3 cups masa harina
• 2 1/2 cups warm water
• 8 oz mozzarella or quesillo, grated
• 1/2 cup loroco buds or chopped green beans and scallion
• 4 cups finely shredded cabbage
• 1 carrot, grated
• 1/2 cup white vinegar
• 1 1/2 tsp dried oregano
• 3 tbsp neutral oil, for the griddle
• 1/2 red onion, thinly sliced
• 1 cup tomato salsa
• Salt and black pepper

Steps

1. Make the curtido first: scald the cabbage and carrot with boiling water for 1 minute, drain, then toss with the onion, vinegar, oregano, 1/2 cup water, and 1 teaspoon salt. Leave at least 30 minutes.
2. Mix the masa harina with the warm water and 1 1/2 teaspoons salt and knead for 3 minutes into a soft, smooth dough. Cover and rest for 10 minutes.
3. Test the dough by flattening a piece in your palm. If the edges crack, work in another tablespoon of water; cracked dough splits open on the griddle and leaks cheese.
4. Mix the cheese with the loroco and a pinch of pepper.
5. Take a golf-ball-sized piece of dough, roll it smooth, and press a deep well into it with your thumb. Spoon filling into the well and pinch the dough closed over it.
6. Roll it smooth again, then pat it flat between wet palms into a disc about 1/2 inch thick, sealing any cracks as they appear.
7. Heat a dry griddle or heavy skillet over medium heat and brush it lightly with oil. Cook each pupusa for 4 to 5 minutes per side, without pressing, until blistered and browned in patches and the cheese oozes at any seam.
8. Serve hot with the drained curtido and the tomato salsa.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.