In It To Win It Stuffed Pupusas
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tsp
Ground Cumin1 tsp
Cayenne Pepper2 tsps
Salt1 small
White Onion (finely diced)1 tsp
Granulated Garlic3 cups
White Vinegar1 cup
Water1 cup
Mango (1/2-inch diced)2 tbsps
Jalapeno (finely minced pickled)1 cup
Lime Juice1 cup
Apple Cider Vinegar1 tsp
Sea SaltDirections:
1
Watch how to make this recipe
2
In a large mixing bowl, add the masa harina, cumin, cayenne pepper, and salt and combine well
3
Add the water, 1/2 cup at a time, until the dough forms a ball that can be handled
4
Form the dough into 12 equal tangerine-size balls, cover with a damp paper towel and set aside
5
In a small saucepan, over medium-high heat, add 1 tablespoon canola oil and when hot, add the chorizo, saute for 5 to 6 minutes, then add onions, bell pepper and chile pepper
6
Saute until the onion is translucent, then add the granulated garlic and the beans
7
Heat through and add the lime zest and juice
8
Adjust the seasoning with salt and pepper, to taste, and remove from the heat
9
Combine the queso quesadilla cheese with the pepper jack in a small bowl, and set aside
10
Slice the avocado flesh and set aside
11
Put 2 balls of masa between 2 sheets of parchment, about 6 inches apart
12
With a small saute pan or pie dish, apply even pressure until the masa is flat and about 6-inches in diameter
13
Pull back the parchment and top 1 of the discs with about 2 slices of avocado, then 3 tablespoons of the black bean mixture, and about 2 tablespoons of the cheese mixture
14
Top with the second, plain masa round
15
Replace the parchment over the pupusa and gently press down with the pie plate until 3/8-inch thick, being careful not to crack or blow out the sides
16
Preheat the oven to 250 degrees F
17
Heat a large seasoned cast iron skillet or nonstick skillet over medium-high heat and add about 2 tablespoons canola oil
18
With a pastry brush, brush 1 side of the pupusa with remaining oil and add it, oiled side down, to the hot skillet
19
Cook until golden with darkening areas, about 4 to 5 minutes
20
Brush the exposed side with oil and gently turn over
21
Transfer the pupusa to a small sheet pan and keep warm in the oven
22
Repeat with the remaining dough and filling
23
Arrange the pupusas on a serving platter and serve with plain yogurt, cilantro and Curdito Slaw
24
Put the cabbage and carrots into a large heat-proof bowl and toss to combine well
25
In a small saucepan, over medium heat, add the white vinegar and water and bring to a boil
26
Pour the boiling mixture into the bowl, covering the cabbage and carrots and set aside for 3 to 5 minutes
27
Drain off the liquid and spin in a salad spinner or drain in a colander, pressing out as much liquid as possible
28
Return the cabbage to bowl and toss with the remaining ingredients
29
Let set at room temperature until cool, then refrigerate for 1 hour
30
Serve as an accompaniment to pupusas or as a side dish
31
Can be made ahead or canned, if desired