Beef Pupusas and Curtido Slaw

Recipe courtesy of The Beef Checkoff.

Recipe Ingredients:

1 1/2 pounds beef flank steak
1/4 cup fresh cilantro, chopped (optional)

Marinade:
3/4 cup fresh cilantro, chopped
1/2 cup chopped fresh mango
1/2 cup chopped fresh pineapple
1/3 cup olive oil
2 tablespoons achiote paste
2 cloves garlic,chopped
1/4 teaspoon ground black pepper

Slaw:
1 (16-ounce) package coleslaw mix (about 7 1/2 cups)
1 small red onion, thinly sliced
1 1/2 cups chopped fresh mangoes
1 1/2 cups chopped fresh pineapple

Pupusas:
2 cups instant corn masa
1 1/2 cups warm water - divided use 1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Monterey Jack cheese

Cooking Directions:

1. Place Marinade ingredients in food processor or blender container. Cover; process until almost smooth. Cover and refrigerate 3/4 cup for dressing. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Combine slaw ingredients and reserved 3/4 cup marinade in large bowl; toss to coat. Season with salt, as desired. Cover and refrigerate until ready to serve.
3. Prepare Pupusas: Combine corn masa, 1 1/4 cup water, salt and pepper in large bowl until soft dough forms. Gradually add more water, if necessary. Divide dough into 6 equal balls. Make indentation in center of each ball; fill with about 2 1/2 tablespoons cheese. Push dough up and around cheese to completely enclose. Flatten balls with hands or rolling pin into 5 1/2 to 6-inch discs, making sure dough stays sealed. Cover with damp paper towels until ready to cook. Spray large skillet or griddle with nonstick cooking spray; heat over medium-high heat until hot. Place pupusas in skillet in batches; cook 2 to 4 minutes or until lightly browned, turning once. Keep warm.
4. Meanwhile, remove steak from marinade; discard marinade. Place steak on rack of broiler pan so surface of beef is 2 to 3-inch from heat. Broil 13 to 18 minutes for medium rare (145°F | 62.7°C) to medium (160°F | 71.1°C) doneness, turning once. Remove; let stand 5 to 10 minutes.
5. Carve steak across the grain into thin slices. Season with salt, as desired.
6. Place 1 pupusa on each serving plate. Top with slaw and beef. Garnish with cilantro, if desired.

Makes 6 servings.

Variation: 12 (6-inch) corn tortillas may be substituted for pupusa dough. Divide cheese over 6 tortillas; top with remaining tortillas. Spray large skillet or griddle with nonstick cooking spray; heat over medium-high heat until hot. Place quesadilla in skillet; cook about 4 minutes or until lightly browned, lightly browned. Top with slaw and beef slices.

Nutritional Information Per Serving (1/6 of recipe): Calories: 543; Total Fat: 23g; Saturated Fat: 8g; Cholesterol: 58mg; Total Carbs: 53g; Fiber: 8g; Protein: 34g; Sodium: 446mg.

Recipe and photograph courtesy of The Beef Checkoff.