Contigo® Pupusa with Curtido
Contigo® Pupusa with Curtido
Directions
- Heat the oil in a pan. Heat the Pupusa.
- Set aside. Toss the shrimp in the hot pan. Season.
- Sauté shrimp until cooked.
- Add the corn and the corn dip.
- Plate the pupusa and the shrimp. Place Curtido atop the pupusa.
Ingredients
- 1 ea. Contigo® Cheese Pupusas
- 2 oz. Brilliance Butter Flavored Oil
- 4 oz. Curtido, (see recipe below)
- 5 ea. Bay Winds® Shrimp
- tbsp. Contigo® fire roasted corn
- 3 oz. Contigo® Mexican Street Corn Dip
Curtido
Directions
- Combine all ingredients. Let sit for at least 2 hours.
**Pupusa Dough – to make your own mix 3 cups Masa Harina, 2 teaspoons kosher salt and 2 3/4 cup cold water. Mix by hand, the dough will be sticky. Divide into 2-ounce balls. Flatten and fill.
Ingredients
- 4 cups Peak Fresh Produce® Cabbage, sliced thin
- 1 cup Peak Fresh Produce® Carrot(s), shredded
- 1/2 Peak Fresh Produce® Onion(s), Red, thinly sliced
- 1/2 Peak Fresh Produce® Jalapeño Pepper(s), seeds removed, small dice
- 3/4 cup Asian Pride® Rice Wine Vinegar
- 1/2 cup water
- 1 tsp. Roma® Oregano
- 2 tsp. West Creek® kosher salt
- 1 tsp. sugar