Roasted Poblano Pupusas

1. Preheat oven to broil. Place the poblano on a baking sheet lined with aluminum foil and place in the oven directly under the heating element. Broil for 4-5 minutes on each side or until the skin is charred. Remove from oven and carefully wrap the foil around the poblano to keep in heat. Let sit for 15 minutes before scraping off the charred skin, deseeding and dicing.
2. In a large bowl combine the masa harina, water and salt. Knead until smooth. The dough should be quite soft so if it appears too crumbly, add water one tablespoon at a time. 
3. Mix one tablespoon of vegetable oil with ½ cup (120 ml) of water. Dip your hands in the mixture before forming each pupusa to keep the dough hydrated. Additionally, keeping the dough covered with a damp cloth or plastic wrap will help to prevent it drying out.
4. Divide the dough into 12-13 balls (65-70 g each).
5. Form each ball into a disc (about ½ inch or 12 mm thick). Add a spoonful of refried beans and top generously with shredded oaxaca and diced poblano. Close the dough around the filling and gently roll back into a ball. Gently flatten into a disc with your hands. 
6. Heat a large skillet over medium heat and brush a small amount of oil (about 2 tsp) over the surface. Cook each pupusa for approximately 5 minutes on each side or until it begins to slightly brown in spots. Lower the heat if they are cooking too fast or burning before cooked through.

Curtido

1. Prepare the veggies. Shred the cabbage and peel and cut the carrots into long, thin strips. Thinly slice the red onion. Deseed and slice the jalapeno.
2. Place the cabbage and carrots in a large bowl and cover with boiling water for one minute. Drain and transfer to a large glass jar along with the red onion, jalapeno, oregano, salt, apple cider vinegar and water.
3. Cover and refrigerate for at least 1 hour before serving.