Friday, April 23, 2010

Mexican Combination Dinner?

I haven't tried making my own pupusas yet. I will I promise. I have the recipe I am gonna try but until then...this is how we eat them.


You don't know what a pupusa is?

It is like a cheese or bean filled tortilla.


They are popular here due to our Salvadoran residents who have immigrated here.

I can bang out tortillas easy....but making a pupusa takes a bit more skill.

We like to JAZZ up our pupusas.

If you have taco meat leftover in the freezer (I always do, so we don't get sick of eating Tacos for too many nights in a row). Instead of using a tostada shell...put it on a PUPUSA. Hopefully you have a latino section of your grocery to get these. If not you will have to come back another day when I finally make a pupusa from SCRATCH!

Taco Topped Pupusas
JennyMac's Lipsmack

4 pupusas (premade from grocery store in refrigerated Hispanic section)
1 cup taco meat (leftover or premade from Taco Bell/El Paso in meat section)
1 ½ cup shredded cabbage (bagged in produce section)
2 tsp. cider vinegar
1 tsp. sugar
½ tsp. salt
½ tsp. pepper
¼ cup pepper (green or poblano) julienned or chopped
1/4 onion sliced
sour cream and salsa for garnish

Bake pupusas in 350 degree oven to heat while you prepare the toppings.

In medium bowl, place cabbage, vinegar, sugar, salt, pepper, onion and pepper. You may want to taste so the seasoning or balance of sweet and sour balance is good for you!

Heat up taco meat in microwave.

Plate your pupusas, top with taco meat, top with cabbage mixture, top with sour cream and a bit of salsa.

Of course, we always try to have fresh avocado whenever we can!!

I'd like to see THIS for a menu selection in our favorite Mexican Restaurant.

Here Mexico meets El Salvador by a gringa's hands!


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