In a heavy bottom sauce pot bring the corn and water to a boil for 10 minutes.
Remove the pot from the heat and add the calcium hydroxide.
Stir the calcium into the corn. The corn with change color from white to bright orange.
Let the corn soak overnight in the pot at room temperature.
Strain the corn and rinse it well.
Rub the corn together or against the side of a strainer until the hulls come off.
Rinse the corn periodically until the majority of the hulls have been removed.
Place the cleaned corn kernels in a food processor and pulse until it creates a coarse cornmeal.
Add water and salt to the food processor and blend until smooth. This should take about 5-10 minutes.
Allow the nixtamal to chill for 30 minutes in the refrigerator before use, or for up to 7 days.
Measure 25 grams of nixtamal, roll it into a ball and place it between 2 sheets of parchment paper.
Press the ball into a tortilla about 1/8th of an inch thick using a tortilla press.
Remove one sheet of parchment paper and place face down into a dry hot sauté pan, then remove the other piece of parchment paper.
Cook on each side for 1 minute.
Serve immediately or wrap in plastic wrap and refrigerate.
Measure out two 25g balls of nixtamal.
Place one in your palm and flatten it out to a 2 ½ inch disk, place the cheese in the center and place the other ball of nixtamal on top.
Flatten the second ball to cover the cheese completely.
In a saute pan over high heat, add a small amount of oil to coat the bottom of the pan. Place the pupusas and cook for 2-3 minutes perside or until it has browned on both sides.
Best served immediately with curtido.
Mix together the cabbage, carrots, onions, oregano, salt, and chili flakes.
Place the mixture in a sanitized mason jar. Weight the contents down and cover the jar with a Sterilock lid.
Allow the mixture to ferment for 2 weeks at room temperature.
There should be no signs of mold or yeast, if you do see these, discard immediately.