The Leftovers: Roast Pupusas
On Sunday I made a delicious beef roast in the crock pot. This time I added Sriracha, Worcestershire sauce and sweet peppers for a twist on the typical Roast.
I always struggle with leftovers and what to do with it all. Yes, Buddy gets try some, but there is still several helpings left. Monday I had planned to make tacos with the meat, but I wasn't really looking forward to it for some reason. So after a quick trip to Whole Foods my tacos turned into the best creation I have ever made. In the freezer section I found frozen pupusas. A pupusa is a traditional Salvadorean dish of a thick corn tortilla stuffed with a savory filling. At Whole Foods they offered several different fillings and I chose the green chile & cheese. My very favorite pupusas are from Las Americas in Fort Smith, Arkansas and it has been hard to find some similar in NWA. If you too have been on the pupusa search- look no further! These were amazing!
Let's get started- I put some roast, peppers and onions from the crock pot into a frying pan to reheat and caramelize a little. While my meat was heating I warmed my pupusas. The packaging says to cook for 4 minutes on each side, but I like mine a little crispy so I went ahead and cooked for a bit longer. I had a package of creamy chicken rice in the pantry, since that doesn't quite fit with my theme I decided to freelance. Instead of boiling the rice in 2 cups of water- I boiled the rice in 2 cups of juice from the roast. It made it very flavorful! Cheese! I must have cheese! I only had cream cheese in the fridge, so I made a lime cream cheese sauce. I melted about 2 tbs of cream cheese with a splash of lime juice. You can also add a little milk to make it runnier. Once the pupusas were golden and crisp I topped them with the roast-peppers-and onions mixture, drizzled the cream cheese sauce over the top and cut up some avocado. If you like spicy add some Sriracha for more of a kick!