Beef Pupusas & Curtido Slaw
Courtesy of The Beef Checkoff
Servings: 6
Prep Time: 25 Min.
Cook Time: 25 Min.
Marinate: 6 Hrs.
Prep Time: 25 Min.
Cook Time: 25 Min.
Marinate: 6 Hrs.
What you need:
* 1-1/2 lb. beef flank steak
* 1/4 c. fresh cilantro, chopped (optional)
Marinade:
* 3/4 c. fresh cilantro, chopped
* 1/2 c. chopped fresh mango
* 1/2 c. chopped fresh pineapple
* 1/3 c. olive oil
* 2 Tbsp. achiote paste
* 2 cloves garlic,chopped
* 1/4 tsp. pepper
Slaw:
* 1 pkg. (16 oz.) cole slaw mix (about 7-1/2 c.)
* 1 small red onion, thinly sliced
* 1-1/2 c. chopped fresh mangoes
* 1-1/2 c. chopped fresh pineapple
Pupusas:
* 2 c. instant corn masa
* 1-1/2 c. warm water, divided * 1/2 tsp. salt
* 1/4 tsp. pepper
* 1 c. shredded Monterey Jack cheese
* 1/4 c. fresh cilantro, chopped (optional)
Marinade:
* 3/4 c. fresh cilantro, chopped
* 1/2 c. chopped fresh mango
* 1/2 c. chopped fresh pineapple
* 1/3 c. olive oil
* 2 Tbsp. achiote paste
* 2 cloves garlic,chopped
* 1/4 tsp. pepper
Slaw:
* 1 pkg. (16 oz.) cole slaw mix (about 7-1/2 c.)
* 1 small red onion, thinly sliced
* 1-1/2 c. chopped fresh mangoes
* 1-1/2 c. chopped fresh pineapple
Pupusas:
* 2 c. instant corn masa
* 1-1/2 c. warm water, divided * 1/2 tsp. salt
* 1/4 tsp. pepper
* 1 c. shredded Monterey Jack cheese
What to do:
1. Place Marinade ingredients in food processor or blender container. Cover; process until almost smooth. Cover and refrigerate 3/4 c. for dressing. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hrs. or as long as overnight, turning occasionally.
2. Combine Slaw ingredients and reserved 3/4 c. marinade in large bowl; toss to coat. Season with salt, as desired. Cover and refrigerate until ready to serve.
3. Prepare Pupusas. Combine corn masa, 1-1/4 c. water, salt and pepper in large bowl until soft dough forms. Gradually add more water, if necessary. Divide dough into 6 equal balls. Make indentation in center of each ball; fill with about 2-1/2 Tbsp. cheese. Push dough up and around cheese to completely enclose. Flatten balls with hands or rolling pin into 5-1/2 to 6-inch discs, making sure dough stays sealed. Cover with damp paper towels until ready to cook. Spray large skillet or griddle with nonstick cooking spray; heat over medium-high heat until hot. Place pupusas in skillet in batches; cook 2 to 4 min. or until lightly browned, turning once. Keep warm.
4. Meanwhile, remove steak from marinade; discard marinade. Place steak on rack of broiler pan so surface of beef is 2 to 3 in. from heat. Broil 13 to 18 min. for medium rare (145°F) to medium (160°F) doneness, turning once. Remove; let stand 5 to 10 min. Carve steak across the grain into thin slices. Season with salt, as desired.
5. Place 1 pupusa on each serving plate. Top with slaw and beef. Garnish with cilantro, if desired.
* Cook's Notes
Twelve 6-in. corn tortillas may be substituted for pupusa dough. Divide cheese over 6 tortillas; top with remaining tortillas. Spray large skillet or griddle with nonstick cooking spray; heat over medium-high heat until hot. Place quesadilla in skillet; cook about 4 min. or until lightly browned, lightly browned. Top with slaw and beef slices.
* Recipe Courtesy of The Beef Checkoff
2. Combine Slaw ingredients and reserved 3/4 c. marinade in large bowl; toss to coat. Season with salt, as desired. Cover and refrigerate until ready to serve.
3. Prepare Pupusas. Combine corn masa, 1-1/4 c. water, salt and pepper in large bowl until soft dough forms. Gradually add more water, if necessary. Divide dough into 6 equal balls. Make indentation in center of each ball; fill with about 2-1/2 Tbsp. cheese. Push dough up and around cheese to completely enclose. Flatten balls with hands or rolling pin into 5-1/2 to 6-inch discs, making sure dough stays sealed. Cover with damp paper towels until ready to cook. Spray large skillet or griddle with nonstick cooking spray; heat over medium-high heat until hot. Place pupusas in skillet in batches; cook 2 to 4 min. or until lightly browned, turning once. Keep warm.
4. Meanwhile, remove steak from marinade; discard marinade. Place steak on rack of broiler pan so surface of beef is 2 to 3 in. from heat. Broil 13 to 18 min. for medium rare (145°F) to medium (160°F) doneness, turning once. Remove; let stand 5 to 10 min. Carve steak across the grain into thin slices. Season with salt, as desired.
5. Place 1 pupusa on each serving plate. Top with slaw and beef. Garnish with cilantro, if desired.
* Cook's Notes
Twelve 6-in. corn tortillas may be substituted for pupusa dough. Divide cheese over 6 tortillas; top with remaining tortillas. Spray large skillet or griddle with nonstick cooking spray; heat over medium-high heat until hot. Place quesadilla in skillet; cook about 4 min. or until lightly browned, lightly browned. Top with slaw and beef slices.
* Recipe Courtesy of The Beef Checkoff
Wine pairings:
Zinfandel, Merlot, Pinot Noir
Nutritional information:
Calories: 543; Total Fat: 23g; Saturated Fat: 8g; Cholesterol: 58mg; Total Carbs: 53g; Fiber: 8g; Protein: 34g; Sodium: 446mg;