Beef Pupusas & Curtido Slaw




Beef Pupusas & Curtido Slaw

Beef Pupusas & Curtido Slaw
Total Recipe Time:  50 to 70 minutesMarinade Time:  6 hours or overnight
Makes 6 servings


1-1/2 pounds beef Flank Steak1/4 cup fresh cilantro, chopped (optional)Marinade:3/4 cup fresh cilantro, chopped1/2 cup chopped fresh mango1/2 cup chopped fresh pineapple1/3 cup fresh lime juice1/3 cup olive oil2 tablespoons achiote paste2 cloves garlic, chopped1/4 teaspoon pepperSlaw:1 package (16 ounces) coleslaw mix (about 7-1/2 cups)1 small red onion, thinly sliced1-1/2 cups chopped fresh mangoes1-1/2 cups chopped fresh pineapplePupusas:2 cups instant corn masa1-1/2 cups warm water, divided 1/2 teaspoon salt1/4 teaspoon pepper1 cup shredded Monterey Jack cheese


  1. Place Marinade ingredients in food processor or blender container. Cover; process until almost smooth. Cover and refrigerate 3/4 cup for dressing; cover and refrigerate. 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 cups 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 inches from heat. Broil 13 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Remove; let stand 5 to 10 minutes. Carve steak across the grain into thin slices. Season with salt, as desired.
  5. Place 1 pupusa on each serving plate. Top with slaw and beef. Garnish with cilantro, if desired.


Achiote or annatto seed paste is a popular seasoning in Mexican and Central American dishes. Made from ground annatto seeds, spices and garlic, achiote paste is available at Hispanic markets and specialty Internet food stores and some large supermarkets. Cook's Tip:  One jar (24 ounces) mango slices, drained and chopped, may be substituted for 2 cups chopped fresh mangoes.Cook's Tip:  One can (20 ounces) pineapple chunks, drained, may be substituted for 2 cups chopped fresh pineapple. Cook's Tip:  Twelve 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.
Nutrition information per serving: 543 calories; 23 g fat (8 g saturated fat; 11 g monounsaturated fat); 58 mg cholesterol; 446 mg sodium; 53 g carbohydrate; 8 g fiber; 34 g protein; 11.3 mg niacin; 0.9 mg vitamin B6; 1.5 mcg vitamin B12; 5.1 mg iron; 36.3 mcg selenium; 5.9 mg zinc.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.


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