Salvadoran stuffed corn cakes with curtido (Pupusas revueltas)

1. For the curtido, finely shred the cabbage, blanch for 1 minute and drain; mix with the grated carrot, thinly sliced onion, oregano, vinegar, water and salt and refrigerate for at least 1 hour (or overnight).

2. For the filling, fry the minced pork in the oil with the diced tomato for 10 minutes, then blend or mash to a paste with the cooked red beans (this mimics the chicharrón and bean mix); leave to cool and mix with the grated Oaxaca cheese (mozzarella can stand in).

3. Knead the masa harina with the salt and lukewarm water into a soft, smooth dough that doesn't stick to your hands; if it cracks, add a little water. Divide into 8 balls.

4. With oiled hands, press a ball into a shallow cup in your palm, put a heaped tablespoon of filling in the centre, close the edges and gently flatten into a patty 1 cm thick and 12 cm across.

5. Heat a dry frying pan or griddle over a medium-high flame and cook the pupusas for 3-4 minutes per side until spotted brown and the cheese has melted.

6. Serve hot with the cold curtido and tomato sauce – they're eaten by hand.

Tip: In El Salvador the second Sunday of November is National Pupusa Day; "revueltas" means the filling is a mix of meat, beans and cheese.