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El Salvador Roasted Corn and Black Bean Pupusas

This recipe can be found at El Restaurante

Recipe and photo courtesy of J.R. Simplot Company

Makes 10 servings


The Pupusas

12 oz. masa harina

¾ t. kosher salt

12 fl. oz. warm water

3 oz. cut leaf spinach

2 oz. queso fresco, crumbled

4 oz. mozzarella cheese, shredded


The Toppings

8 each avocado halves

20 oz. blend of flame-roasted corn and black beans (such as Simplot Flame-Roasted Corn and Black Bean Fiesta Blend)

10 oz. queso fresco, crumbled

5 oz. sour cream, thinned with small amount of water

10 lime wedges


Preparation Instructions:

     Thaw avocado halves according to package instructions. Cut each avocado half into slices, about 6 slices per half. In a large bowl, combine masa, salt and water. Mix until well incorporated. Add in spinach, queso fresco and mozzarella cheese. Mix until well incorporated. Rest for 5 minutes. Stir mixture again. The batter should have a very thick consistency. More water may be needed. Place a large non-stick skillet over medium-high heat. Spray with cooking spray. Drop ¼-cup scoops into pan making separate cakes. Light pressure may be needed to gently flatten mixture. Cook about 2 minutes on each side. Reserve warm.

     Prepare black bean and corn blend according to package instructions. Reserve warm.


To Serve: Place 2 pupusas per plate. Top with 2 oz. Fiesta blend, 2 oz. sliced avocado and 1 oz. queso fresco. Drizzle with 1/2 oz. sour cream and garnish with lime wedge. Serve.


Let Simplot simplify your pupusa prep:

Cut Leaf Spinach: simplotfoods.com/products/cut-leaf-spinach-iqf/10071179913337

Avocado Halves: simplotfoods.com/products/avocado-halves-frozen/10071179026938

Flame-Roasted Corn and Black Bean Fiesta Blend: simplotfoods.com/products/flame-roasted-corn-and-black-bean-fiesta-blend/10071179777762


 

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website www.elrestaurante.com.

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or kfurore@restmex.com.

For advertising information, please contact publisher Ed Avis at edavis@restmex.com or 708-218-7755.

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