Name: Curtido
Total time: 1 h 20 min
Cuisine: Central & South American, Mexican
Ingredients: 1 cup, cider vinegar; 1/2 cup, water; 1 tablespoon, sugar; 1 1/2 teaspoons, table salt; 1/2 head, green cabbage, cored and sliced thin (6 cups); 1 , onion, sliced thin; 1 , large carrot, peeled and shredded; 1 , jalapeño chile, stemmed, seeded, and minced; 1 teaspoon, dried oregano; 1 cup, chopped fresh cilantro

Senior Editor, Cook's Illustrated

A punchy, quick pickled Salvadoran slaw is the perfect accompaniment to cheesy pupusas and meaty tacos.

Test cook Dan Souza and host Julia Collin Davison make Pupusas with Curtido. Equipment expert Adam Ried shares with host Bridget Lancaster his top picks for soda makers. Test cook Elle Simone Scott makes Bridget Fried Yuca.

Pupusas and Yuca

Test cook Dan Souza makes host Julia Collin Davison classic Pupusas with Curtido. Equipment expert Adam Ried shares with host Bridget Lancaster his top picks for soda makers, and gadget critic Lisa McManus shares her picks for the best grill spatulas. Test cook Elle Simone Scott shares a simple recipe for Fried Yuca.

Whisk vinegar, water, sugar, and salt in large bowl until sugar is dissolved. Add cabbage, onion, carrot, jalapeño, and oregano and toss to combine. Cover and refrigerate for at least 1 hour or up to 24 hours. Toss slaw, then drain. Return slaw to bowl and stir in cilantro.

Do you need a bunch of different shapes and styles crowding your kitchen, or can one perfect whisk do it all?

Curtido

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Before You Begin

Instructions

Recommended Reading

0 Comments

FROM OUR TV SPONSORS