Pork Shrimp Party Pupusas Rsc Recipes

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PORK & SHRIMP PARTY PUPUSAS #RSC



Pork & Shrimp Party Pupusas #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. We made these for our Big Game Sunday Party and they were SO good! We made our traditional huge batch of chili, but my mom and I were craving something with a little Latin twist and voila! these pupusas were born. I have made pupusas before, but the Hidden Valley Original Ranch seasonings put them over the top! They are time consuming (prep time includes marinating), but easy to do and everyone chipped in. We had a blast making them! Invite some friends over and have your own pupusa party:)

Provided by badams31410

Categories     Weeknight

Time 4h

Yield 16 pupusas, 6-8 serving(s)

Number Of Ingredients 30

1 (1 ounce) packet Hidden Valley Original Ranch Seasoning Mix
1 tablespoon smoked paprika
1 tablespoon sweet paprika
1 tablespoon chili powder
1/2 tablespoon coarse sea salt
1/2 tablespoon cracked black pepper
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
1/2 tablespoon dried Mexican oregano (or regular)
1 teaspoon cayenne pepper
1 (12 ounce) package frozen raw shrimp (thawed)
1 lb ground pork
1 (15 1/4 ounce) can black beans (rinsed & drained)
3 shallots, minced
3 garlic cloves, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 poblano pepper, diced
1 cup frozen corn kernels (no need to thaw)
4 tablespoons fresh lime juice, divided (about 2-3 limes)
3 tablespoons vegetable oil, divided
2 cups shredded monterey jack cheese (or 1 cup each) or 2 cups monterey jack pepper cheese (or 1 cup each)
5 cups masa harina
2 (1 ounce) packets Hidden Valley Original Ranch Seasoning Mix (2 packets)
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1/2-1 teaspoon cayenne pepper (depending on how spicy you like)
4 -5 1/2 cups water
1/2 cup vegetable oil, for brushing

Steps:

  • In a small bowl, combine all ingredients for spice mix, set aside.
  • Peel and de-vein thawed shrimp, then chop very fine or use a food processor to grind to similar consistency of the ground pork. In a large bowl, combine the ground pork and shrimp. Reserve 1 Tablespoon of spice mix, and pour the rest into the pork/shrimp mixture, along with 2 Tablespoons of the lime juice and 1 1/2 Tablespoons of the oil. Stir to combine, cover, and place in the fridge to marinate for an hour.
  • Remove pork/shrimp from fridge. Using a large skillet (preferably a cast iron skillet) saute the pork/shrimp mixture over medium heat, stirring frequently, until cooked through and lightly browned (about 15 minutes). Place cooked mixture in another large bowl, set aside, and return skillet to heat. Add the other 1 1/2 tablespoon of oil to skillet, along with the shallots and garlic, saute about 2 minutes, until slightly softened. Add the frozen corn kernels and continue to saute, another 2 minutes, then add the bell peppers, poblano pepper, black beans, and reserved Tablespoon of spice mix and continue to cook until all the veggies are cooked through (about another 15 minutes). Remove pan from heat and combine the veggie mixture with the shrimp/pork mixture in bowl and add the other 2 Tablespoons of lime juice. Set this aside & let cool to about room temperature. Once cooled, add the shredded cheese, mix well, & set aside while you make the pupusa dough. Rinse & wipe skillet clean to use again.
  • In another large bowl, combine the first 6 ingredients for the pupusa dough. Add the water, about a half cup at a time, until the dough forms a large, easy to handle ball. Form the dough into 32 equal sized balls (a little larger than a golf ball), cover with a damp cloth/paper towel & let rest 30 minutes.
  • Preheat oven to 250`F.
  • Place 2 pupusa balls about 6" apart between 2 sheets of parchment paper. Press each ball flat using a 6" skillet or plate or whatever you have on hand, to make 2 equal sized rounds. Top one round with 1 - 2 Tablespoons of the filling mixture, then place the other round on top. Press the edges together to enclose the filling and then LIGHTLY press to flatten/even out the thickness of the pupusa, doing your best not to crack the dough or blow out the filling. Perfection is not necessary -- they will still be delicious even if they are "bulging" a little, trust me, we found that out :).
  • Put your skillet back over medium heat. Brush one side of the filled pupusa with oil and place, oil side down, in skillet. Cook about 2 minutes (until brown spots begin to form), brush the other side of the pupusa with oil, flip and cook another 2 minutes until browned on that side. Place the pupusa on a cookie sheet in oven to keep warm. Continue this process until all the pupusas are done.
  • Serve these with cilantro, sour cream, lime wedges, and Hidden Valley Original Ranch dressing for dipping!
  • Note: we had a nice little assembly line going, cooking 2 pupusas at a time in the skillet. Some were brushing with oil and flipping, while others were pressing and forming. Tons O' Fun! FYI, if you have a little filling left over, freeze for later or stuff in some taco shells, super yummy!

Nutrition Facts : Calories 1121.8, Fat 58.6, SaturatedFat 17.3, Cholesterol 159.4, Sodium 1575.6, Carbohydrate 109.2, Fiber 15.2, Sugar 1.6, Protein 47

EL SALVADORIAN BEAN AND CHEESE PUPUSAS



El Salvadorian Bean and Cheese Pupusas image

Pupusas are, in my opinion, El Salvadorian comfort food! A pupusa is like a thick corn flour pancake filled with either beans, cheese, beans and cheese, or beans, cheese and pork (which is called Pupusas Revueltas). It is served with tomato sauce to pour on top or dip bites into, and curtido on the side. These things really put me in a happy place. Enjoy the recipe-- I hope they put you in a happy place as well!

Provided by Sommer Clary

Categories     South American

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 cups masa corn flour, divided
2 1/2 cups water, divided
1/2 teaspoon salt, divided
1 (15 ounce) can refried beans
1 cup shredded jack cheese
vegetable oil (for frying)
1 (14 ounce) can good quality tomato sauce

Steps:

  • In a small mixing bowl, combine refried beans and cheese. Set aside.
  • In a separate mixing bowl, combine 2 cups Masa with 1 ¼ cups water and ¼ tsp salt, mixing thoroughly until it is a soft dough (this dough dries out fast- hence the divided measurements. But if it starts to dry out while you are still working, you can add a touch more water as needed).
  • Pinch a bit of dough off and roll it into a ball about 2 inches in diameter (about the size of a golf ball). Using your thumb, push down on the ball to make more of a "bowl". Place a spoonful of the bean and cheese mixture into the "bowl".
  • Pinch off and flatten a bit more dough to cover the bowl with. Carefully flatten the filled ball to make a disc, making an effort to make it as thinly as possible- about 1/2 inch thick. This takes a lot of practice!
  • Pour 1/4 cup of oil into a nonstick skillet and place as many pupusas as will fit, and cook over medium / medium- high heat for 3-5 minutes on each side, or until golden and browned. Repeat with the next batch, adding more oil if necessary. When the masa dough has run out, make another fresh batch.
  • Serve with warmed tomato sauce and curtido.

Nutrition Facts : Calories 641.5, Fat 12.8, SaturatedFat 5.5, Cholesterol 26.6, Sodium 1414.1, Carbohydrate 113.2, Fiber 18.1, Sugar 5.2, Protein 23.4

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