3 medium carrots, grated on the large holes of a box grater
½ large white onion, thinly sliced
2 serranos chiles, thinly sliced
1 garlic clove, finely grated
2 teaspoons of dried oregano
5 teaspoons of salt
¼ cup of extra-virgin olive oil
Apple cider vinegar (for serving)
Preparation
Preheat griddle.
In a medium bowl, whisk together the Juana flour and salt.
Pour in the cold water and using a spatula, stir the batter until mostly combined.
Then, using your hands, mix the dough until a very soft dough forms. The dough will be very soft.
Working one at a time, flatten the balls gently until they’re about 1/2-inch thick discs.
Place 2 tablespoons of refried beans into the center and wrap the dough around the filling creating a half-moon shape. Pinch the edges to seal it completely. Then, pat the dough gently, flattening it and alternating hands until it reaches about 1/4-inch thick and about 4 inches in diameter. Feel free to re-grease your hands as needed. Repeat with the remaining balls of dough.
Add a teaspoon of neutral oil and brush the surface with a silicon brush. Add the pupusas to the pan, fitting two to three at a time.
Cook each pupusa for 4 to 6 minutes per side.
Decorate with the curtido on top of the pupusa.
Curtido Preparation
Toss cabbage, carrots, onion, chiles, garlic, oregano, and 5 teaspoons of salt in a large bowl to combine. Let it sit for 30 minutes for cabbage to wilt. Transfer to an airtight container (such as a 2-quart glass jar) and press down firmly on cabbage to release juices; liquid should be at or above level of vegetables. Tightly cover the curtido and let sit at room temperature, tasting daily, until flavor is to your liking, at least 1 day and up to 5 days.
Just before serving, drizzle oil into the curtido and toss to combine. Taste and season with vinegar and more salt if needed. (If serving after 48 hours or longer, curtido will be tangy and may not need vinegar.)
*Do Ahead: Curtido can be made 1 week ahead. Chill after you have added the oil and seasoned.
