½cupvegetable oil for cookingmore for lightly coating the pupusas with fingers before cooking
SALSA ROJA (Master’s Class Only)
1tablespooncondensed vegetable stock
In a medium bowl add all the above ingredients and stir to combine. Set aside.
In a medium bowl mix together the minced bell pepper and shredded mozzarella until it is like a thick paste. Set aside.
In a medium bowl, add the masa flour, potato flakes, salt, cumin and water together. Mix the dough with your fingers until it comes together and knead for 1 minute. The dough should feel soft and lightweight.
Wet your hands with oil and water then gently roll it into a ball and lightly flatten it from one hand to another until you have a ¼ inch-tall pancake-like disc. Dipping your fingertips in a water dish while patting it flat helps to seal dough and avoid clay-like cracks.
Cup the disc in your hand to create a shallow dish for cheese. Add 2 tablespoons of shredded mozzarella. Fold the dough around the center, swallowing up the fillings and sealing them inside. Lightly oil your hands, then gently press the ball into a ½ inch- tall, 5-inch in diameter circle. (Repeat for the remaining 8-10 pieces of dough. Set aside on a tray.)
In a large skillet in medium heat, drizzle oil. Lightly coat the pupusas with vegetable oil using your fingers and cook. Place then into the pan and cook for 6-7 minutes on each side until they are light brown with some charred spots. (The touch of oil will keep the pupusas from drying out without becoming too greasy). Serve it up and top with the curtido!
In medium sauce pan add all ingredients and boil until fork tender. Strain and reserve liquid.
Remove bay leaf and blend until smooth. Add reserve liquid if sauce is too thick. Serve over curtido.