Recipe

Servings: 10
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

For the Masa:
● 2 1/2 cups of P.A.N. Corn Flour
● 3 cups of water
● 1 teaspoon of salt
For the Roasted Green Chiles :
● 2 ea. Poblano peppers, roasted and chopped

Assembly:
● 1 cup shredded Mozzarella or queso Oaxaca
● 10 slices Ham, chopped

Curtido:
● 1⁄2 head green cabbage, shredded
● 1 tsp salt
● 1 carrot
● 1⁄4 red onion
● 1 jalapeno
● 1 1⁄2 tsp Mexican oregano
● 1⁄2 cup apple cider vinegar

Instructions:

1. Mix Masa:
   Put the P.A.N. cornflour into a large mixing bowl and stir in the salt. Slowly add in the water while stirring and continue stirring for a few minutes or until you have incorporated all dry flour. Let sit for 2 minutes more so that the water can fully absorb into the flour.
2. Roast Poblanos:
   Over the flame of a gas stove, on a grill, or under the broiler in the oven, char the outside of the poblano peppers until skin is blistered and blackened on all sides. Place the peppers into a bowl and tightly cover with a plate or plastic wrap and steam for about 10 minutes. After steaming, use the edge of a spoon to scrape off the skin of the peppers. Slice open the peppers and remove the seeds and stem. Slice into thin strips and then chop.
3. Make curtido:
   Finely shred the cabbage using a mandolin or sharp knife. Sprinkle the cabbage with salt and let sit while you prepare the other ingredients. Boil 4 cups of water.
   Thinly slice the red onion into strips. Thinly slice the jalapeño into rounds and peel and grate the carrots. Add carrots and both into the bowl with the cabbage and squeeze out as much moisture as you can. Pour the boiling water over the vegetables and let sit for 5 minutes. Drain the boiling water and squeeze again to remove excess moisture. Add the jalapeno slices and pour the vinegar over the top of everything. Add the Mexican oregano and season to taste with salt. Store covered in the fridge for up to 3 weeks.
4. Form and Cook Pupusas:
   Divide the masa into 10 pieces and form into balls a bit larger than a golf ball. Flatten each ball in your hands to create discs about 4 inches wide and 1⁄4 inch thick. Cup the disc in your hand and add some chopped ham, poblanos, and shredded cheese. Coax the masa around the filling and seal it around all of the filling. Pat into a disc again about 1⁄4-1⁄2 inch thick. In a dry pan over medium high heat, place as many pupusas as you can fit without overcrowding the pan. Cook for about 5 minutes on each side or until lightly golden brown on each side.