YOUR SOLIN GENERATED RECIPE
Black Bean and Turkey Pupusas with Curtido Slaw
Hand-formed corn masa cakes filled with savory turkey and black beans, griddled until golden and served with a zesty, crunch-filled cabbage slaw.
INGREDIENTS
0.25 cup Masa harina
0.33 cup Water
6 oz Ground turkey
0.25 cup Black beans
0.25 tsp Sea salt
0.25 tsp Ground cumin
0.25 tsp Garlic powder
1 cup Green cabbage
0.25 cup Carrots
2 tbsp Apple cider vinegar
0.13 tsp Dried oregano
0.25 tsp Avocado oil
PREPARATION
In a small bowl, toss shredded green cabbage and carrots with apple cider vinegar and dried oregano; set aside to quick-pickle and soften.
In a non-stick skillet over medium heat, cook the ground turkey with cumin, garlic powder, and sea salt until fully browned and crumbly.
Stir the black beans into the turkey mixture and lightly mash them with a fork to create a thick, cohesive filling.
In a separate mixing bowl, combine masa harina and warm water, kneading for 2 minutes until a soft, pliable dough forms.
Divide the dough into two equal balls, flatten into thick discs, place the turkey-bean filling in the center, and fold the edges to seal completely.
Lightly coat a griddle or cast-iron skillet with avocado oil and cook the pupusas for 4-5 minutes per side until golden brown spots appear.
Serve the warm pupusas immediately, topped generously with the chilled curtido slaw for a bright contrast.