Curtido (Cabbage Relish)
Chicharrón (shredded pork filling)
- Finely shred the cabbage using a mandolin or sharp knife. Shave the carrots into ribbons using a mandolin or vegetable peeler. Shave the radish into rounds using a mandolin or sharp knife. Put the cabbage, radish, carrot, oregano, vinegar, salt, sugar and boiling water into a bowl. Stir to coat. Mix well, then spoon into a glass jar. Let sit for 30 mins. The relish can be served after 30 mins or refrigerate for 3-4 days.
- Heat the oil in a large frypan over medium-high heat. Cook pork and chorizo until crisp. Add onion and capsicum and stir-fry for 2 mins. Add the tomato and smoked paprika. Season with salt and pepper. Transfer to a food processor and pulse until finely chopped and pasty.
- Put the masa harina and salt in a medium bowl. Slowly add the warm water and knead to form a soft, moist dough with a playdough-like consistency. If the mixture is too dry, add more water, one teaspoon at a time. The total kneading time will be about 4-5 minutes. Divide the dough into 6 small balls. While forming the patties, have a small bowl with warm water close by, to moisten your hands while making the balls as the corn dough tends to dry up quickly, making it difficult to shape.
- Using damp hands, flatten out a ball of masa in your hands. Put a scant tablespoon of chicharrón in the center. Add a pinch of mozzarella. Bring edges of the pupusa together to enclose the dough and flatten in between your palms to a 1.5cm-thick disc. Store remaining Chicharron in the freezer for another use.
- Heat oil in a large frypan over high heat, cook pupusas’ for about 2 minutes each side until golden and crisp. Serve with curtido and salsa.