Entrées
Turkey stuffed pupusa, avocado crema and pebre sauce
In Chef Andres Prüsing’s spin on the iconic Salvadorian dish, corn cakes are stuffed with a flavorful blend of ground turkey, chilies and cheese, then spread with vibrant avocado crema and fresh pebre sauce.
Ingredients
For the filling
5
Dry guajillo soaked seeded
5
Dry ancho chilies soaked seeded
2
Dry árbol chilli soaked and seeded
2
Roasted onion medium sauce
1
Garlic head roasted peeled
2 stalk(s)
Celery roasted
to taste
Salt and pepper
1 lb.
Shredded mozzarella
Directions
- 1. Blend all the ingredients except ground beef and cheese, season to taste.
- 2. On a separate pot cook ground beef season salt pepper and add mixture.
- 3. Cool down and mix with cheese. Reserve.
Ingredients
Pupusa
2 cup(s)
Harina pan
1 tsp.
Baking powder
as needed
Salt
as needed
Water
Directions
- 1. Mix all ingredients until you have a nice wet dough.
- 2. Grab a little ball of nada, make a hole filled with turkey, close it, and start forming the de pupusa by hitting all the side forming a tortilla shape dough.
- 3. Cook in an oiled flat top 2-3 minutes per side medium high heat, flip only once.
Ingredients
Thanksgiving meatballs
4 lbs.
Butterball ground Turkey
1
White onion grated
1
Portobello mushroom
1
Oyster mushroom
5 clove(s)
Garlic
1
Peeled carrot
2 stalk(s)
Celery
2 cup(s)
Italian breadcrumb
1 cup(s)
Grated Parmesan
4
Eggs
to taste
Salt and pepper
Directions
- 1. In a good processor, blend all vegetables until they become a grated texture.
- 2. Mix all ingredients, and form 1-2 oz meatballs.
- 3. Accompanied with bbq sauce mixed with some guajillo pure, butter and cook until combined.
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