Leftover Turkey Filled Pupusas With Pickled Cabbage

Jun 05, 2023June 5, 20230 2
Leftover Turkey Filled Pupusas With Pickled Cabbage recipe for Thanksgiving leftovers
in Latin American

Prep

30 min

Cook

20 min

Ready In

50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 carrots , shredded
1 red bell pepper , thinly sliced
1 red onion , thinly sliced
1/2 medium green cabbage , shredded
1 1/2 cups white vinegar
1 cup water
1 tablespoon brown sugar
1/2 tablespoon salt
1/2 teaspoon dried oregano leaves , crushed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 1/2 cups Cotija cheese , shredded
1 lb cooked turkey , pulled
1 teaspoon salt
1 teaspoon ground black pepper
1 can diced tomatoes
2 garlic cloves , minced
1 jalapeno , diced
1 sweet onion , diced
1/2 teaspoon dried oregano
1/8 teaspoon ground cinnamon
3 1/2 cups masa corn flour
2 1/4 cups warm water
1/2 teaspoon salt
1 dash olive oil

Nutrision Information

Servings Per Recipe
6
Calories
428
Sugar
7g
Fat
18g
If you find yourself with leftover turkey after Thanksgiving, these pupusas are a great way to use it up. A traditional dish from El Salvador, pupusas are thick corn cakes stuffed with a variety of fillings. In this recipe, we're using cooked turkey mixed with tomatoes, garlic, and spices to create a flavorful filling. The pupusas are served with a tangy pickled cabbage that adds a bright crunch to each bite. This recipe takes a bit of time and effort, but the result is a delicious and filling meal that's perfect for a cozy night in.

Instructions

1.In a large pot over medium-high heat, bring the shredded carrots, red bell pepper, red onion, green cabbage, white vinegar, water, brown sugar, salt, oregano, red pepper flakes, coriander, and cumin to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and set aside.
2.In a separate large bowl, mix the shredded Cotija cheese, cooked turkey, salt, black pepper, diced tomatoes, minced garlic, diced jalapeno, sweet onion, oregano, and cinnamon until combined.
3.In another bowl, mix the masa corn flour, warm water, salt, and olive oil until combined.
4.Shape the masa mixture into balls and flatten into discs. Place a large spoonful of the turkey mixture in the center of each disc, then fold the edges of the masa over the turkey mixture and pinch to seal.
5.Heat a skillet or griddle over medium-high heat. Cook the pupusas for 2-3 minutes per side, until golden brown. Serve hot with the pickled cabbage on top.

PROS

A delicious way to use up leftover turkey from Thanksgiving.

The pickled cabbage adds a tangy crunch to the dish.

CONS

Masa corn flour can be difficult to find in some areas, but can be substituted with regular cornmeal.

This recipe takes a bit of time and effort to make, but the result is well worth it.

HEALTH & BENEFITS

This recipe is high in protein from the turkey and cheese.
The pickled cabbage is rich in vitamins C and K, and is believed to have anti-inflammatory properties.

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