Curtido (pickled slaw)
2 cups finely shredded green cabbage, steamed 2 min.
1 tbsp. shredded yellow onion + 2 carrots finely shredded, steamed 2 min.
1-2 fresh chile peppers (Serranos, Jalapeños or Habaneros), seeded, deveined, thinly sliced
1/2 cup white vinegar
1/2 cup water
2 tsp. fresh oregano leaves, finely chopped (or 1 tsp. of dry oregano)
Kosher salt to taste
2 cups instant corn flour (masa harina) Maseca brand
1 ½ cups warm chicken stock (or water)
1 cup shredded quesadilla cheese
To make the slaw, combine all ingredients in a glass or plastic bowl and mix well. Season with salt.
To make the dough, combine the chicken stock and corn flour to make a moist dough. If dough feels dry, add a little more stock. Divide dough into 6-8 equal size pieces and form balls. Flatten balls using the back of a small skillet lined with plastic wrap to about one-eighth inch in thickness to make mini tortillas.
Place about two teaspoons or more of cheese in the center of each mini tortilla. Work dough with fingers to enclose cheese inside the dough and make balls again. Flatten balls carefully with skillet. This time make them a little thicker than one eighth inch to hold the cheese inside.
Heat a non-stick griddle or skillet over medium high heat. Pour in about one tablespoon of oil onto a paper towel and rub on griddle to coat lightly with oil. Griddle pupusas about 3-4 minutes per side to a medium brown. Adjust the oil repeating the procedure with each new batch. Keep pupusas warm in tortilla warmer or kitchen towels until ready to eat.
Serve with the spicy pickled slaw on top.