Monday, April 30, 2012

Shredded Chicken Pupusas with Rhubarb Plum Salsa

Crispy pockets of handmade tortilla filled with green bell peppers, onions, jalapeno and soy curls in a tomato-oregano broth. Serve with sweet and sour rhubarb plum salsa and creamy refried beans.

Shredded Chicken Pupusas
makes 6-4" pupusas
1 tbl extra virgin olive oil
1/4 cup small dice red onion
1/4 green bell pepper, small dice
1 jalapeno, seeded, minced
1 garlic clove, minced
 1 tsp dried oregano
1/2 tsp salt
1/8 tsp cinnamon
1 cup dried soy curls
1 cup canned diced tomatoes
1/4 cup vegetable broth
1-15 oz can refried beans

Saute the onion, green bell pepper and jalapeno in olive oil for 5 minutes. Add the garlic, oregano, salt and cinnamon. Cook 2 minutes more to toast the garlic. Add the soy curls, tomatoes and vegetable broth. Cook over medium heat for 12-15 minutes until the liquid has been absorbed. Season with more salt to taste and set aside to cool.

2 cups masa
1 cup 2 tbl warm water
1 tsp salt
2 tbl cold water
6 tbl extra virgin olive oil, divided

In a large bowl, combine the masa, warm water and salt. Use your hands to form into a small ball. Let sit for 15 minutes. Add the cold water and mix into a soft, non sticky ball of dough. Divide into 6 balls.
Rub your hands with a little bit of oil and press out a ball in the palm of your hand. Thin it out to about 5 inches in diameter. Scoop a spoonful of filling in the center and close the dough up around it, encasing the filling in the center. Repeat until all of the balls are filled.
Gently press down on each ball to form a flat disc, about 4" in diameter, making sure the filling does not seep out.
Saute in batches, using 2-3 tbl of olive oil each batch, and cook until golden brown and crispy, about 5 minutes each side.
Serve with refried beans and salsa.

Rhubarb Plum Salsa
1 tbl coconut or canola oil
1 rhubarb stalk, small dice
1 large plum, small dice
1 tbl turbinado sugar
2 tsp red wine vinegar
salt and pepper

In a small pot, heat the oil and add the rhubarb, plum, sugar and vinegar. Toss to combine. Season with 1/2 tsp salt and 1/8 tsp pepper. Cook for 5 minutes until the rhubarb has mostly broken down but is not all mush. Serve warm or at room temperature.


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