Carnitas Topped Cotija Pupusas

Cornmeal flatbread stuffed with cotija cheese and topped with pork carnitas, cilantro cole slaw, pico de gallo & chipotle sour cream

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Prep Time: 20 to 25 minutes
Cook Time: 12 to 16 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Cilantro Cole Slaw:
1 ¾ teaspoons lime juice
1/8 teaspoon Kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon finely chopped fresh garlic
1/8 teaspoon honey
2 Tablespoons chopped fresh cilantro leaves
2 Tablespoon canola oil
2 cups store-bought cole slaw mix
1 Tablespoon and 1 teaspoon drained and thinly sliced canned jalapeno peppers

Fresh Pico De Gallo:
2 teaspoons lime juice
½ cup diced tomatoes
1/3 cup diced red onions
1/3 cup diced green bell peppers
1 ¾ teaspoons finely diced jalapeno peppers
1 Tablespoon chopped fresh cilantro leaves
1/8 teaspoon ground black pepper
1/8 teaspoon Kosher salt

Chipotle Sour Cream:
1 ½ teaspoons chipotle peppers in adobo sauce
¾ teaspoon lime juice
1 ½ cups sour cream
½ teaspoon chopped fresh cilantro leaves

Cheese Pupusas:
2 1/3 cups masa harina
½ teaspoon Kosher salt
¼ cup canola oil
1 cup warm water
½ cup crumbled cotija cheese

Carnitas-Topped Cotija Pupusas:
1 pound store-bought cooked pork carnitas

Allergens:

Milk, Soy

Nutritional Information

Directions:

To Prepare Cilantro Cole Slaw:
In a large bowl or blender, combine lime juice, salt, pepper, garlic, honey and cilantro. Slowly whisk in oil until emulsified. Pour into a stainless-steel bowl. Add cole slaw mix and jalapenos to dressing. Mix well. Cover and place in refrigerator until ready to use.
To Prepare Pico De Gallo:
NOTE: Use gloves to handle peppers. Pepper juice can burn eyes. Wash hands thoroughly with soap and water after
handling peppers.
Combine all ingredients. Mix well. Cover and place in refrigerator until ready to use.
To Prepare Chipotle Sour Cream:
Using the back of a spoon, puree the chipotle peppers in adobo sauce. Combine all ingredients. Mix until well-blended. Cover and place in refrigerator until ready to use.
To Prepare Cheese Pupusas:
In a stainless-steel bowl, add masa harina and salt. Mix well. Add oil, then warm water while mixing dough with your other hand until it forms a ball. Knead the dough until soft. If
necessary, flour surface. Portion dough into 8 balls. Make a hole in each ball. Fill each ball with 1 Tablespoon cotija cheese. Enclose with masa and flatten to a 3-inch round. Cook pupusas in a pan over medium heat for 3 to 4 minutes or until golden brown on both sides and heated through.
To Prepare Carnitas-Topped Cotija Pupusas:
Reheat pork carnitas as per manufacturer’s directions. Place 2 pupusas in center of each service plate. In order, top each pupusas with:
-¼ cup pork carnitas
-2 Tablespoons cilantro cole slaw
-2 Tablespoons pico de gallo
-2 Tablespoons chipotle sour cream.
Enjoy immediately!