Papusas with Pickled Cabbage Slaw
with Dill and Cashew Jalapeno Lime Sauce
Papusas with Pickled Cabbage Slaw
with Dill and Cashew Jalapeno Lime Sauce
Created by our own Joni Marie Newman
“To be honest, these ones aren't totally authentic, specifically the Pickled Cabbage Slaw with Dill piled up on top. Traditional curtido is usually made with cabbage, onions, carrots, oregano, and lime. I took some liberties with this one and went with a quick pickled version with radishes and dill for an extra tangy zip.” - Joni Marie
Yield: 16 papusas, 6 cups slaw, 2 cups sauce
Ingredients
For the Pickled Cabbage Slaw with Dill:
1 small head of cabbage, finely shredded (about 8 cups)
1 fresh jalapeno, minced
1 large radish, finely sliced into half moons
2 stalks celery, chopped
1 tablespoons salt
3 tablespoons fresh dill (or 1 tablespoon dried dill)
1 cup boiling water
1 cup white vinegar
1/4 cup lime juice
For the Cashew Jalapeno Cilantro Lime Sauce:
1 cup soaked cashews
1/2 cup water
1/4 cup lime juice
1 tablespoon minced garlic
1 fresh jalapeno, roughly chopped
1 bunch cilantro, roughly chopped
1/2 to 1 teaspoon salt
For the Pintos and Cheese Pupusa Filling:
1 tablespoon vegetable oil
1/2 cup diced onion
1 fresh jalapeno, diced
1 tablespoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 bay leaf
1 (15-ounce) can pinto beans, with liquid
6 tablespoons vegan shredded cheese (more if you like it extra cheesy!)
For the Vegan Bean and Cheese Pupusas:
4 cups corn masa harina flour (like Maseca)
2 teaspoons salt
2 to 3 cups water
Pintos and Cheese Pupusa Filling (above)
2 tablespoons vegetable oil, for brushing
Pickled Cabbage Slaw with Dill (above)
Cashew Jalapeno Cilantro Lime Sauce (above)
Method
For the Pickled Cabbage Slaw with Dill: To a large mixing bowl, add all ingredients and toss to combine. Cover and refrigerate for at least an hour, overnight is even better.
Drain excess liquid before serving. Keep refrigerated for up to a week in an airtight container.
For the Cashew Jalapeno Cilantro Lime Sauce: Add all ingredients to a blender and puree until smooth. Keep refrigerated in an airtight container for up to two weeks.
For the Pintos and Cheese Pupusa Filling: To the bottom of a pot with a lid heat oil over medium-high heat.
Add onions and jalapenos. Saute until onions are fragrant and translucent.
Add garlic and continue to cook about 5 more minutes.
Stir in spices, add bay leaf, and add in the beans. Stir to combine.
Cover and simmer for about 20 minutes. Stir regularly.
Remove from heat and stir in cheese to melt and combine.
Set aside.
For the Vegan Bean and Cheese Pupusas: Add masa harina and salt to a mixing bowl. Add 2 cups water and mix into a soft dough. If too dry, add in more water, a little bit at a time, until desired consistency is reached. Set aside to rest for about 20 minutes.
Divide dough into 16 equal pieces, and shape into balls just larger than a golf ball.
Place a dough ball in the palm of your non-dominant hand and begin to flatten into a disc shape. Scoop a portion of filling into the center and mold the dough around the filling pinching and sealing the edges together. (HERE is a video to see the technique for filling and shaping the papusas)
Then flatten into a flat disc about the size of a street size tortilla and brush lightly with oilon one side. Place oiled side face down in a hot skillet then brush other side lightly with oil. Cook until browned, about 3 minutes, flip and repeat. Repeat with remaining dough and filling.
Serve topped with Pickled Cabbage Slaw with Dill and drizzled liberally with Cashew Jalapeno Cilantro Lime Sauce.
Enjoy!
