Pupusas con Curtido

1⁄4 cup apple cider vinegar

2 teaspoons honey

1⁄2 head red cabbage, shredded

1 small carrot, grated

1⁄2 yellow onion, thinly sliced

1/4 cup chopped cilantro leaves

2 cups masa flour

1 pound grated Monterey jack

Olive or coconut oil for frying

1. In a large bowl, combine vinegar and honey; stir to mix well. Add cabbage, carrot, onion and cilantro; toss to mix. Season to taste with salt and set aside.

2. Combine masa and 1 3/4 cups water in a bowl and stir to form a thick dough. Divide the dough into 12 sections.

3. Roll one piece of dough into a ball. Press your thumb into the center of the ball to form a generous hole. Stuff the hole with cheese, then seal the dough around the hole. Pat the ball into a flat disk. Repeat with remaining dough and cheese.

4. Heat oil in a heavy skillet over medium-high heat. Working in batches, cook pupusas, turning several times, until golden, about 10 minutes. Serve hot, with slaw on the side.

Makes 4 servings (3 pupusas per serving)