Tender shredded smoked turkey and cheese Pupusas served with a mint mojito inspired cranberry relish
WHAT’S GOING ON HERE:
Smoked Turkey: Smoked turkey is a great leftover option for stuffing pupusa. Use a combination of both white and dark meat to get the best of both parts. finely shred the meat to get the perfect texture. Alternatively, you can use whatever meat you have on hand or use roasted chicken or turkey.
Masa Harina: Masa Harina translates to “dough flour” its the dough, made out of corn that is commonly used for tamales, pupusas and even tortillas.
Cranberries: Cranberries and turkey go hand in hand. The tangy sharp cranberries give this recipe an extra layer of flavor it is also a great addition to any spicy sauces.
Mint: Mint is a key ingredient for that mojito flavor otherwise its just a traditional cranberry recipe. Add a few minced leaves to get that lightly earthy mint flavor.
Sugar: Sugar not only sweetens the cranberries but its also the thickener. Bring the cranberries to a boil to help dissolve the the sugar, reduce them to a simmer so they can slowly thicken. Boiling the sugar for too long will candy the berries.
TIPS & TRICKS FOR THE BEST SMOKED TURKEY PUPUSAS + MOJITO CRANBERRY RELISH
making the dough: making the dough is super easy. just combine all the ingredients together and keep an eye on the water. dough that is too crumbly needs a little extra water. dropping it in by the teaspoon will keep you from over adding water and making a loose dough.
mojito cranberry relish: start the relish before you even make the pupusa dough. give the cranberries a chance to firm up after they are simmered. simply shake the pan. if its too fluid give it a little more time simmering. if you shake it with minimal movement let it finish when it cools down. If you over simmer your cranberries and want to thin it out then add a splash or two of cranberry juice and mix it in.
stuffing & shredding: to make stuffing easier i like finely shred then mince the meat that way i can maximize how much meat is fill into the pupusas without it making them too thick.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
- TWO LAYER CHEESE STUFFED JALAPENOS & REFRIED BLACK BEAN TOSTADAS
- REFRIED PINTO BEANS
- ROASTED CARROT CORN TORTILLAS
INGREDIENTS
- FILLING:
- 2c Smoked Turkey, shredded
- 1c Queso Quesadilla, shredded
- PUPUSA DOUGH
- 2.5c Masa Harina
- 3- 3.5c Water, slightly warm
- 2tsp Salt
- CRANBERRY MOJITO RELISH
- 4 Sprigs Mint, chopped
- 1.5c Cranberries, fresh or frozen
- 3/4c Cranberry Juice
- 3/4c-1c Sugar
- 1 Lime, zest +juice
INSTRUCTIONS
- FOR THE RELISH:
- To make the cranberry mojito relish, combine all the ingredients listed into a sauce pan.
- Bring to a boil then reduce the cranberries to a simmer. Simmer for 20-30minutes till the cranberry are slightly reduced and thickened. Remove the cranberries from the pan and allow them to set.
- FOR THE DOUGH:
- Combine the salt with the masa harina.
- Add in water and mix it together.
- Add more water a teaspoon at a time if the dough begins to crack.
- Let the dough rest for 5 minutes covered with a wet paper towel or plastic wrap till ready to use
- MAKE THE PUPUSAS:
- Make a patty about 4 inches round, form a pocket to fill with dough.
- Add about 2 tablespoons of meat and 1 tablespoon cheese.
- Fold the dough over towards the center, then pat the dough into a 4 inch patty again.
- Lightly grease a griddle. Place pupusas onto the griddle cook for 3-4 minutes on each side then flip and cook on the other side. Once golden brown remove them from the pan.
- Serve them with mojito cranberries
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