Beef Pupusas with Mango Cilantro Curtido
Handmade corn masa pupusas stuffed with Monterey Jack cheese, served with charred flank steak marinated in annatto, garlic, and fresh tropical fruits, topped with bright mango-pineapple curtido slaw and cilantro.
Ingredients
- flank steak
- fresh cilantro, chopped(optional)
- mangoes
- fresh pineapple
- fresh lime juice
- olive oil
- annatto seeds
- garlic
- pepper
- coleslaw mix
- red onion
- 1 ½ cups masa harinacornmeal1:1grain
less authentic texture
- water
- salt
- 2 ½ tablespoons shredded Monterey Jack cheese, per pupusa
Instructions
- 1
Process cilantro, mangoes, pineapple, lime juice, olive oil, annatto seeds, and garlic until almost smooth
- 2
Reserve 3/4 cup marinade for dressing; refrigerate
- 3
Coat flank steak with remaining marinade in sealed bag; refrigerate 6 hours or overnight, turning occasionally
- 4
Combine coleslaw mix, red onion, and reserved marinade in bowl; toss to coat and season with salt; refrigerate
- 5
Mix masa harina, water, salt, and pepper until soft dough forms, adding more water as needed
- 6
Divide dough into 6 equal balls; make indentation in each and fill with about 2-1/2 tablespoons cheese
- 7
Seal dough around cheese and flatten into 6-inch discs; cover with damp paper towels
- 8
Heat skillet or griddle over medium-high heat; cook pupusas in batches 2 to 4 minutes per side until lightly browned
- 9
Remove steak from marinade and discard marinade
- 10
Broil steak 2 to 3 inches from heat 13 to 18 minutes for medium rare to medium, turning once
- 11
Let steak rest 5 to 10 minutes; carve across grain into thin slices and season with salt
- 12
Place pupusa on serving plate, top with slaw and beef, garnish with cilantro
Tips
Turn steak occasionally during marinating to ensure even flavor absorption
Damp paper towels prevent pupusa dough from drying out before cooking
Cook pupusas in batches to avoid crowding and ensure even browning
Good to Know
Refrigerate slaw and leftover beef separately in airtight containers up to 3 days. Pupusas best served fresh.
Prepare marinade, marinate beef, and make slaw up to overnight. Shape pupusas up to 4 hours ahead; cover with damp towels and refrigerate.
Serve pupusas immediately after cooking while warm. Serve slaw chilled or at room temperature.
Common Mistakes
Do not over-process marinade; texture should be almost smooth to avoid bitter annatto
Do not skip resting the steak to avoid tough, dry meat
Do not cook pupusas at temperatures below medium-high heat to avoid soggy centers