Beef Pupusas with Curtido Slaw
Beef Pupusas with Curtido Slaw
Directions
- Remove steak from marinade; discard marinade.
- Place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145°F) to medium (160°F), turning once.
- Remove; let stand 5 to 10 minutes. Carve steak across the grain into thin slices. Season with salt, as desired
Ingredients
- 1/4 cup Peak Fresh Produce® Cilantro
- 1 1/2 lb beef, sirloin flap (bavette)
Beef Marinade
Directions
- Place marinade ingredients in food processor or blender container. Cover; process until almost smooth.
- Cover and refrigerate 3/4 cup for dressing; cover and refrigerate.
- Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Ingredients
- 2 tbsp achiote paste
- 1/4 tsp black pepper
- 3/4 cup Peak Fresh Produce® Cilantro, Fresh, chopped
- 2 cloves Peak Fresh Produce® Garlic, chopped
- 1/3 cup Ascend® Juice, Lime
- 1/2 cup mango(es), chopped
- 1/3 cup Roma® Oil, Olive
- 1/2 cup West Creek® Pineapple, Chunks, chopped
Pupusas
Directions
- Prepare pupusas.
- Combine corn masa, 1-1/4 cups 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 tablespoons 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 minutes or until lightly browned, turning once. Keep warm.
Ingredients
- 1/4 tsp black pepper, ground
- 2 cups masa mix
- 1/2 tsp West Creek® Salt
- 1 cup West Creek® Cheese, Monterey Jack, shredded
- 1 1/2 cup water, warm, divided
Curtido Slaw
Directions
- Combine slaw ingredients and reserved 3/4 cup marinade in large bowl; toss to coat. Season with salt, as desired.
- Cover and refrigerate until ready to serve.
Ingredients
- 1 package coleslaw, cabbage mix, about 7 1/2 cups
- 1 1/2 cup mango(es), chopped
- 1 small Peak Fresh Produce® Onion(s), Red, thinly sliced
