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Salvadorean Pupusas with Pickled Cabbage
Pickled Red Cabbage
cup olive oil
tablespoons cider vinegar
teaspoons Dijon mustard
teaspoon chicken bouillon granules
cups shredded red cabbage
cup thinly sliced white onion
small jalapeño chile, seeded, thinly sliced
teaspoons olive oil
clove garlic, finely chopped
tablespoon onion, finely chopped
can (14 oz) refried black beans (1 1/2 cups)
cups instant tortilla masa flour
In large bowl, mix first 6 ingredients of pickled red cabbage. Stir in cabbage, sliced onion and chile. Cover and refrigerate until ready to serve.
In 10-inch skillet, heat oil over medium heat; stir in garlic and chopped onion. Cook 1 to 2 minutes or until onion is transparent. Stir in refried beans. Cook 1 to 2 minutes to blend flavors. Set aside.
In large bowl, mix pupusa masa ingredients by hand. Stir until soft, smooth dough forms. Using wet hands, shape mixture into 1/3-cup balls, shaping each into 4-inch circle, 3/4 inch thick. Place 1 tablespoon filling mixture in center of each circle and fold in half, sealing edges. With wet hands, carefully flatten and shape back into 4-inch circle, 3/4 inch thick. Wet hands, as needed, to prevent dough from cracking and sticking to hands. Cover pupusas with waxed paper while making remainder of pupusas.
Heat 12-inch nonstick skillet over medium heat. Cook papusas in skillet about 4 at a time 8 to 10 minutes, or until dough is golden brown and dark spots appear, turning once or twice. Keep warm.
To serve, top each papusa with about 1/4 cup pickled red cabbage.
Green cabbage can be used in place of the red cabbage; however, it won't have the pretty pink color.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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