Pork & Shrimp Party Pupusas #RSC Recipe

Pork & Shrimp Party Pupusas #RSC

The aroma of masa harina takes me back to my Abuela’s kitchen. She would spend hours grinding corn, the rhythmic whirr of the hand-cranked mill a constant soundtrack to my childhood visits. While her pupusas were always simple and traditional, filled with cheese and loroco, I can still picture her smiling with delight if I had shown her these pork and shrimp stuffed pupusas, bursting with bold flavors and a zesty ranch kick. These are definitely not your average pupusas, but I bet she would have devoured them!

Recipe Overview:

• Prep Time: 4 hours
• Cook Time: Varies
• Total Time: 4 hours+
• Yields: 16 pupusas
• Serves: 6-8
• Dietary Type: Varies (Not Gluten-Free or Vegetarian)

Ingredients:

SPICE MIX

• 1 (1 ounce) packet Hidden Valley Original Ranch Seasoning Mix
• 1 tablespoon smoked paprika
• 1 tablespoon sweet paprika
• 1 tablespoon chili powder
• ½ tablespoon coarse sea salt
• ½ tablespoon cracked black pepper
• ½ tablespoon ground cumin
• ½ tablespoon ground coriander
• ½ tablespoon dried Mexican oregano (or regular)
• 1 teaspoon cayenne pepper

FILLING

• 1 (12 ounce) package frozen raw shrimp (thawed)
• 1 lb ground pork
• 1 (15 ¼ ounce) can black beans (rinsed & drained)
• 3 shallots, minced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 poblano pepper, diced
• 1 cup frozen corn kernels (no need to thaw)
• 4 tablespoons fresh lime juice, divided (about 2-3 limes)
• 3 tablespoons vegetable oil, divided
• 2 cups shredded monterey jack cheese (or 1 cup each of Monterey Jack and Monterey Jack Pepper Cheese)

PAPUSA DOUGH

• 5 cups masa harina
• 2 (1 ounce) packets Hidden Valley Original Ranch Seasoning Mix
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ – 1 teaspoon cayenne pepper (depending on how spicy you like)
• 4 ½ – 5 ½ cups water
• ½ cup vegetable oil, for brushing

Equipment Needed:

• Large bowls
• Food processor (optional, for shrimp)
• Large skillet (preferably cast iron)
• Cookie sheet
• Parchment paper
• 6″ skillet or plate
• Damp cloth/paper towel

Instructions:

1. Prepare the Spice Mix: In a small bowl, thoroughly combine all ingredients listed under the “SPICE MIX” heading. Set aside.
2. Prepare the Shrimp and Pork: Peel and devein the thawed shrimp. Chop the shrimp very finely, or, for a more uniform texture, use a food processor to grind it to a consistency similar to the ground pork. In a large bowl, combine the ground pork and the chopped or ground shrimp.
3. Marinate the Filling: Reserve 1 tablespoon of the spice mix you prepared in step 1. Pour the remaining spice mix into the pork and shrimp mixture, along with 2 tablespoons of the lime juice and 1 ½ tablespoons of the vegetable oil. Stir to combine everything evenly. Cover the bowl tightly and place it in the refrigerator to marinate for at least one hour. Longer marinating times (up to 4 hours) will result in even more flavorful filling.
4. Cook the Pork and Shrimp: Remove the marinated pork and shrimp mixture from the refrigerator. Place a large skillet (a cast iron skillet works particularly well for this) over medium heat. Sauté the pork and shrimp mixture, stirring frequently, until it is cooked through and lightly browned, approximately 15 minutes. Transfer the cooked mixture to another large bowl and set aside. Return the skillet to the heat.
5. Sauté the Vegetables: Add the remaining 1 ½ tablespoons of vegetable oil to the skillet, along with the minced shallots and garlic. Sauté for about 2 minutes, until the shallots and garlic are slightly softened and fragrant. Add the frozen corn kernels and continue to sauté for another 2 minutes. Next, add the diced red bell pepper, yellow bell pepper, poblano pepper, black beans, and the reserved 1 tablespoon of spice mix. Continue to cook, stirring frequently, until all the vegetables are cooked through and tender, about 15 minutes.
6. Combine the Filling Ingredients: Remove the skillet from the heat and combine the cooked vegetable mixture with the cooked shrimp and pork mixture in the large bowl. Add the remaining 2 tablespoons of lime juice. Set this aside to cool to approximately room temperature.
7. Add the Cheese: Once the filling has cooled sufficiently, add the shredded Monterey Jack cheese (or a combination of Monterey Jack and Monterey Jack Pepper cheese). Mix well to distribute the cheese evenly throughout the filling. Set aside while you prepare the pupusa dough. Rinse and wipe the skillet clean; you will use it again for cooking the pupusas.
8. Prepare the Pupusa Dough: In another large bowl, combine the masa harina, the two packets of Hidden Valley Original Ranch Seasoning Mix, ground cumin, salt, black pepper, and cayenne pepper. Add the water, about a half cup at a time, mixing continuously, until the dough forms a large, easy-to-handle ball. The amount of water needed may vary depending on the humidity, so add it gradually until the dough comes together.
9. Rest the Dough: Form the dough into approximately 32 equal-sized balls (a little larger than a golf ball). Cover the dough balls with a damp cloth or paper towel to prevent them from drying out, and let them rest for 30 minutes. This resting period allows the masa harina to fully hydrate, resulting in a more pliable and less crumbly dough.
10. Preheat Oven: Preheat your oven to 250°F (120°C). This low temperature is to keep the cooked pupusas warm while you are cooking the rest.
11. Assemble the Pupusas: Place two pupusa dough balls about 6 inches apart between two sheets of parchment paper. Press each ball flat using a 6-inch skillet, plate, or other flat surface to make two equal-sized rounds. Aim for a thickness of about ¼ inch.
12. Fill the Pupusas: Top one of the rounds with 1-2 tablespoons of the filling mixture. Place the other round on top, carefully aligning the edges. Press the edges together firmly to enclose the filling completely.
13. Flatten and Shape: Lightly press the filled pupusa to flatten it and even out the thickness. Be careful not to press too hard, as this can cause the dough to crack or the filling to burst out. Don’t worry about imperfections; even if they bulge a little, they will still be delicious!
14. Cook the Pupusas: Place your skillet back over medium heat. Brush one side of the filled pupusa with vegetable oil and place it, oil-side down, in the skillet. Cook for about 2 minutes, until brown spots begin to form on the bottom. Brush the other side of the pupusa with oil, flip it, and cook for another 2 minutes, until it is browned on that side as well.
15. Keep Warm: Place the cooked pupusa on a cookie sheet in the preheated oven to keep it warm.
16. Repeat: Continue this process, cooking the remaining pupusas in batches, until all are done.
17. Serve: Serve the pupusas hot, with your favorite toppings such as cilantro, sour cream, lime wedges, and, of course, Hidden Valley Original Ranch dressing for dipping!

Expert Tips & Tricks:

• Make Ahead: The filling can be made a day in advance. This allows the flavors to meld together even more. Just store it in an airtight container in the refrigerator.
• Dough Consistency: The consistency of the dough is crucial. If the dough is too dry, it will crack easily. If it’s too wet, it will be sticky and difficult to work with. Adjust the amount of water accordingly, adding it gradually until you achieve a smooth, pliable dough.
• Assembly Line: Enlist help! Pupusa-making is more fun as a group activity. Have one person flatten the dough, another fill them, and a third cook them.
• Don’t Overfill: Overfilling the pupusas is a common mistake. Stick to 1-2 tablespoons of filling to prevent them from bursting during cooking.
• Skillet Temperature: Keep the skillet at a medium heat. If it’s too hot, the pupusas will burn on the outside before the inside is heated through.
• Parchment Paper is Key: Using parchment paper when pressing the pupusas prevents them from sticking and makes the process much easier.

Serving & Storage Suggestions:

Serve these Pork & Shrimp Party Pupusas hot off the skillet! Arrange them on a platter and garnish with fresh cilantro sprigs and lime wedges for a vibrant presentation. Offer a variety of toppings, such as sour cream, your favorite salsa, curtido (a Salvadoran cabbage slaw), and plenty of Hidden Valley Original Ranch dressing for dipping.

Leftover pupusas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or in a 350°F (175°C) oven until warmed through. You can also freeze cooked pupusas for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. Frozen pupusas can be reheated in the oven or skillet, but they may take a little longer to warm through.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	1121.8 kcal	N/A
Calories from Fat	527 g	47%
Total Fat	58.6 g	90%
Saturated Fat	17.3 g	86%
Cholesterol	159.4 mg	53%
Sodium	1575.6 mg	65%
Total Carbohydrate	109.2 g	36%
Dietary Fiber	15.2 g	60%
Sugars	1.6 g	6%
Protein	47 g	93%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions:

• Vegetarian: Substitute the pork and shrimp with crumbled tofu or a mixture of sautéed mushrooms, zucchini, and corn.
• Spicier: Increase the amount of cayenne pepper in both the spice mix and the dough for a fiery kick. You can also add a pinch of chipotle powder to the filling.
• Cheese Variations: Experiment with different types of cheese, such as Oaxaca, queso fresco, or a blend of cheddar and jack.
• Curtido: If you can find it, curtido is a traditional Salvadoran cabbage slaw that complements pupusas beautifully. It adds a tangy, crunchy element.
• Different Proteins: Ground chicken or turkey can be substituted for the pork.

FAQs (Frequently Asked Questions):

Q: Can I make these pupusas ahead of time and freeze them?
A: Yes, absolutely! Cooked pupusas freeze very well. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. Reheat them in the oven or skillet until warmed through.

Q: What if my pupusa dough is too dry and cracking?
A: Gradually add a little more water, a tablespoon at a time, until the dough becomes smooth and pliable. Knead it gently to incorporate the water evenly.

Q: Can I use a different type of masa harina?
A: While it’s best to use masa harina specifically made for pupusas, you can experiment with other types. Be aware that the texture and flavor might vary slightly.

Q: I don’t have all the bell peppers listed. Can I substitute?
A: Yes, you can use any combination of bell peppers you have on hand. The variety adds flavor and color, but it’s not essential.

Q: What other toppings go well with pupusas?
A: Besides the suggestions in the recipe, consider adding pickled onions, hot sauce, or a drizzle of crema. Get creative and use what you enjoy!

Final Thoughts:

These Pork & Shrimp Party Pupusas are a delightful twist on a classic Central American dish. The combination of savory pork, succulent shrimp, and the zesty kick of Hidden Valley Original Ranch Seasoning creates a flavor explosion that’s sure to impress your friends and family. Don’t be intimidated by the steps; with a little practice, you’ll be churning out these delicious pupusas in no time. So gather your loved ones, put on some music, and embark on a pupusa-making adventure! I encourage you to try this recipe, experiment with different fillings, and share your creations with the world. And of course, don’t forget to let me know what you think! These pupusas pair perfectly with a crisp Mexican beer or a refreshing limeade. ¡Buen provecho!