Pork Shrimp Party Pupusas Rsc Recipes

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!

Steps:

• For the pickled cabbage: Combine the vegetables in a large bowl. In a medium saucepan, add the vinegar, water, spices, brown sugar and salt and bring to a boil. Pour the hot pickling liquid over the vegetables. Mix the ingredients well and let stand for at least 24 hours before serving, stirring occasionally. This mixture will keep for 2 to 3 weeks covered in the refrigerator.
• For the pork filling: Season the pork with the salt and pepper and place in a medium saucepan. Add enough water to cover by 2-inches, about 6 cups. Bring to a simmer and partially cover the pot; cook until the meat is very tender and almost all of the liquid has evaporated, about 3 hours. Uncover the pork and let it slightly pan fry in its own fat, stirring, until golden brown.
• Meanwhile, combine the tomatoes, onion, garlic, jalapeno, oregano and cinnamon in a blender. Puree until smooth. Add the tomato mixture to the pork in the saucepan and stir to loosen any browned bits from the bottom of the pan. Lower the heat and simmer for another 30 minutes, or until pork is falling apart and most of the liquid has reduced from the sauce. The pork mixture should be very thick. Set aside to cool while you prepare the masa dough. (This will yield more pork than you need for this recipe but any leftover can be frozen and/or used in other recipes. It makes a great filling for tacos, burritos, quesadillas or enchiladas and also works well as a sandwich filling when mixed with a tangy barbecue sauce.)
• For the dough: In a bowl, combine the masa harina with the warm water and salt mix until soft dough forms. Let stand for 20 to 30 minutes. Stir in up to a 1/4 cup of cold water, until the dough become soft but not sticky. Divide the dough into 16 golf ball size pieces. Keep the dough covered as you work.
• To form a pupusa: Rub the palm of your hands with a little olive oil. While holding of the dough balls in 1 hand, press the thumb of the other hand in the middle of the ball of dough to form an indentation, then turning the dough, begin to flatten it with your fingertips into a 4-inch concave disk resembling a small bowl. In the center of the disk add 2 tablespoons of the pork and 1/2 tablespoon of the shredded cheese. Bring the edges of the dough together over the filling and squeeze to form a seal. Working gently, press the dough into a flattened disk, flattening the dough middle and edges to form a thick pancake shape about 4-inches in diameter. Repeat with the remaining dough and filling.
• Lightly rub the pupusas with oil and place them on a heated, greased griddle over medium-high heat. Cook each side until golden brown in spots and slightly puffy, 3 to 4 minutes per side. Serve hot, with a serving of the pickled cabbage on the side.

Steps:

• Mix cornstarch and soy sauce until blended. Heat 1 Tbsp. oil in wok or large skillet on medium-high heat. Add meat; stir-fry 5 min. or until done. Remove from wok; cover to keep warm.
• Heat remaining oil in wok. Add broccoli and carrots; stir-fry 3 min. Add beans, broth and dressing; stir-fry 3 to 5 min. or until vegetables are crisp-tender.
• Add soy sauce mixture and meat to vegetable mixture in wok; stir-fry 1 to 2 min. or until sauce is thickened. Add shrimp; stir-fry 2 to 3 min. or until shrimp turn pink.

Steps:

• In a bowl, mix bread crumbs, parmesan & 1 tablespoon Hidden Valley Original Ranch Dip mix. Set aside.
• Place shrimp on a plate & sprinkle with 1 teaspoon Hidden Valley Original Ranch Dip mix. In another bowl,.
• mix pork with half of the bread crumb mixture & egg. Mix well. Add 1/2 of chives to remaining bread crumbs.
• Place one shrimp in the center of a scoop of pork & tightly form into balls. Roll balls in remaining.
• bread crumbs. Fry meatballs in a non stick skillet for 10-12 minutes until cooked thoroughly. While.
• meatballs are cooking, add remaining Hidden Valley Original Ranch Dip mix & remaining chives to greek.
• yogurt. Mix well.
• Drizzel yogurt in martini glasses. Place meatballs in glass & serve immediately. Serves 4.

Steps:

• Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.
• In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any any leftover liquid in the bowl to an airtight jar or container.
• Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
• Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.
• Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.
• Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.
• Fill a small bowl with water and a bit of oil and set near your work station. You'll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
• Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
• Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it's completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
• Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.
• Serve the pupusas with curtido.
• Enjoy!