Beef Pupusas

I only canned a modest amount of chuck this time because I'm still figuring out how to use it.  Canned meat other than tuna was not a thing in my life growing up.  And now it's too expensive to screw up.  Seasoned pulled beef in a pupusa sounded really good.

If you aren't into pressure canning, this recipe works just fine with store-bought canned beef or any leftover shredded beef you have.  Leftover taco or neutral ground beef can also work.  The key is that it should be pre-cooked.

I was hungrier than I expected to be coming home from work.  These are not pretty.  Somewhere around #3 I gave up and just made them edible.  I had made the curtido in the morning and the beans were my pre-seasoned ones that just needed warming.  I dumped the last half cup of filling that I didn't use into the beans and called it a day.  I really need to figure out a new cooking-day schedule that does not include any closing shifts or changes those to slow cooker or cold meals.

1 C masa harina
1/2 tsp salt
1-1/4 C water
1 12 oz *can beef, or 1/2 lb cooked chuck or ground beef
taco seasoning or 1/2 tsp each paprika, cumin, salt, and pepper
oil for the griddle

1.  Stir together masa and salt.  Add water and stir into a slightly dry paste.  There will be moisture in the meat, so you don't want the dough to be wet.  Set aside.

2.  In a skillet on medium, warm beef with seasonings.  Cook until fragrant and excess juices have evaporated.  Allow to cool slightly.

3.  Lightly oil a skillet or griddle and preheat over medium while you shape the pupusas.

4.  Divide the masa into 8 balls for small pupusas or 4 for large.  Shape into a disc.  Place meat into the middle and close back into a ball.  Flatten again into a disc 1/2" thick.  Place on heated griddle.

5.  Cook pupusas until lightly golden, about five minutes, then flip and cook the other side.  Re-oil between batches and repeat until all are cooked.  Serve warm, with curtido, salsa, and/or sour cream.

Difficulty rating  :)