Tacosas (bean and cheese pupusas with adobo beef)
Cooking Con Claudia · ♥ 2.2K likes · 37.4K views · 5 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5 tsp salt
- 4 cup water
Crush a piece of cinnamon stick with the spices until pulverized.
- 1 piece cinnamon stick
- 3 tbsp achiote paste
- 5 cloves garlic cloves
- ½ whole small white onion
- 6 whole hydrated New Mexico chile pods
- 2 whole hydrated chile anchos
- 2 whole chile chipotles in adobo sauce
- ¼ cup white vinegar
- ¾ cup water
Add the achiote paste, salt, garlic, onion, the hydrated New Mexico and ancho chiles, chipotles in adobo, white vinegar and water; blend until smooth.
- 4 lb beef flap steak
- 2 tbsp olive oil
Pour over the chopped flap steak with the olive oil, coat all the meat, cover and marinate overnight or at least six hours; bring to room temperature.
- 5 cup instant corn masa
- 2 tsp salt
Mix the instant corn masa and salt in a bowl, adding water slowly until well hydrated; knead five minutes until soft and a pressed ball does not crack at the edges.
- refried beans
- queso Oaxaca
Cover the masa and rest it; shred the queso Oaxaca.
- oil
Roll a large ball of masa, rub with oiled fingers, flatten, fill with beans and cheese, close into a ball, remove excess masa, roll smooth and flatten into a large disc; keep covered.
- ½ whole onion
Heat a little oil on a griddle or pan over medium; add half an onion, then the meat in batches; cook six minutes or until fully cooked.
Cook the pupusas on a comal over medium three minutes per side; rest on a kitchen towel.
Cooking the meat and pupusas