Ingredients:

Idaho® Potato Pupusas:

• 2 large Idaho® Potatoes, peeled and cut into 2 inch cubes
• 4 tablespoons butter, melted
• ½ teaspoon garlic powder
• 2 cups instant corn flour
• 2 cups warm water
• 1 teaspoon salt
• 2 cups grated jack cheese or queso quesillo
• 1/4 cup pickled jalapeño slices

 

Curtido:

• 1 cup red cabbage, shredded
• 1 cup green cabbage, shredded
• 1 cup yellow onion, thinly sliced 
• 1 cup carrots, grated
• Salt and pepper to taste
• ½ cup white wine vinegar
• 1 teaspoon dried oregano
• ½ teaspoon crushed chile flakes

 

Red Tomato Salsa:

• 5 large tomatoes
• 1 small white onion
• 2 garlic cloves
• ½ teaspoon salt
• ½ teaspoon black pepper

Directions:

Idaho® Potato Pupusas:

1. Boil potatoes for 15 minutes until fork tender. Drain potatoes, and then place in a bowl. Pour butter and garlic powder over the potatoes and mash with a potato masher. Sprinkle with salt and pepper to taste. Set to the side.
2. In a large bowl mix corn flour, water and salt together until combined and dough is formed.
3. Wet both hands before forming dough into 2-3 inch balls. Let the balls rest in the bowl for 5 minutes before flattening each ball into a flat 5-inch disk about the size of your hand.
4. Fill the center of the 5-inch disk with 2 tablespoons of cheese,  2 tablespoons of mashed potatoes, and a few slices of pickled jalapeños. Pull sides of disk upwards to cover filling, then pinch together to completely enclose.
5. Gently flatten enclosed masa ball back into a flattened 5-inch disk. Wet hands as you work to keep them from sticking to disk.
6. Cook pupusa on a heated comal or large griddle over medium high flame. I oiled my comal with ½ teaspoon of olive oil between each pupusa. Cook 4 to 5 minutes per side.
7. Serve and top with curtido and red tomato salsa.

Curtido:

 

1. Mix all ingredients in a bowl until completely combined. Can be made a few days ahead, but taste great fresh as well.

Red Tomato Salsa:

 

1. Coarsely chop tomatoes, onion, and garlic cloves. Place in a blender with a ½ cup of water, and blend into a puree.
2. Pour tomato puree into a saucepan and heat over a medium high flame for 15 minutes. Add salt and pepper, mix well and allow to cool before serving.