Beef Pupusas & Curtido Slaw
1 HRS 10 MINS
Time to Cook
6
Servings
19
Ingredients
Ingredients
Marinade:
Slaw:
Pupusas:
Preparation
-
Step 1
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. -
Step 2
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. -
Step 3
Prepare Pupusas. Combine corn masa, 1-1/2 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 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. -
Step 4
Meanwhile, 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) doneness, turning once. Remove; let stand 5 to 10 minutes. Carve steak across the grain into thin slices. Season with salt, as desired. -
Step 5
Place 1 pupusa on each serving plate. Top with slaw and beef. Garnish with cilantro, if desired.
Nutrition Information
Nutrition information per serving: 543 Calories; 207 Calories from fat; 23g Total Fat (8 g Saturated Fat; 11 g Monounsaturated Fat;) 58 mg Cholesterol; 446 mg Sodium; 53 g Total Carbohydrate; 8 g Dietary Fiber; 34 g Protein; 5.1 mg Iron; 11.3 mg NE Niacin; 0.9 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.9 mg Zinc; 36.3 mcg Selenium.
Nutrition Tip
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
