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Ingredients
  • subheading: FOR THE CURTIDO:
  • 1 head cabbage cored and shredded
  • 2 whole carrots grated
  • 2 whole jalapeno peppers seeded and thinly sliced
  • 1 whole onion thinly sliced
  • 2 teaspoons salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon coriander
  • ½ cup apple cider vinegar
  • 1 ½ cups warm water
  • subheading: FOR THE PUPUSAS:
  • 1 dash olive oil plus additional as needed
  • 1 whole jalapeno pepper seeded and quartered
  • 1 whole onion thinly sliced
  • 4 cloves garlic
  • 2.5 pounds pork shoulder
  • 1 teaspoon Lawry's seasoned salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon smoked paprika
  • 1 dash worcestershire sauce
  • 2 teaspoons tomato paste
  • 2 ¼ cups chicken stock
  • 2 whole bay leaves
  • 1 can refried beans 16 ounce size
  • 6 cups Maseca Masa Flour
  • 1 teaspoon salt
  • 5 ½ to 6 ½ cups warm water
  • 8 ounces queso fresco crumbled finely
  • subheading: FOR THE SALSA ROJA:
  • 2 whole tomatoes quartered
  • 1 whole jalapeno seeded and quartered
  • 1 whole onion quartered
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ cup water
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