If you don’t live near a pupuseria you may not have access to this stinky tasty slaw.
K! It doesn’t need to be stinky. Tasty, yes. Also a good counterpoint to pupusas, which are a similar idea to a tamal but in a different form factor: flat-cooked patties. We had curtido as a brightness and texture distinction with spiced sweet potato panels with oniony Salvadoran-style small red beans. For the curtido, I started from this recipe and made a buuuunch of changes based on what we had on hand. https://www.bonappetit.com/recipe/salvadoran-cabbage-relish-curtido
Changes: used 2/5ths of a large green cabbage instead of 1/2 a red cabbage. No carrots or chilis, subbed 1/2 green bell pepper. Didn’t have apple cider vinegar, so used regular white vinegar, much more than 1/4 cup. Probably close to a cup of vinegar, which I sure did put right in with everything else right away. Sliced the cabbage and bell pepper and shredded the onion with the slice/shred disc on our cheap handy food processor. Also put the olive oil in immediately and after 4 or 5 hours, this stuff was incredible. So salty, so tasty. Not entirely sorry that I didn’t read the recipe correctly!
Egg is Food Glue 