About the Dish

2 ounces Radish
1 Jalapeño Pepper
2 ounces Roasted Red Peppers
3 ounces Artichoke Hearts
3 ounces Carrot
2 ounces Green Onion
2 Lime
1 cup Masa Harina
8 ounces Chorizo Seitan
Per Serving
Calories 500
Total Fat 8 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1040 mg
Total Carbohydrates 73 g
Dietary Fiber 9 g
Sugar 6 g
Protein 39 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

METHOD

1
MISE EN PLACE • Thinly slice radish. • Seed and mince 1 inch of jalapeño (use more if you prefer a spicier salsa). • Thinly slice red pepper. • Reserve artichoke oil. Dice artichoke stems. Cut blossoms into 6-8 pieces. • Thinly slice green onion, keeping white and green parts separate. • Shred carrot on a grater. • Juice 1 lime. Cut remaining lime into wedges. • Crumble chorizo seitan.
2
In a bowl, combine radish, jalapeño, red pepper, artichoke, carrot, onion whites and lime juice.
3
• In a bowl stir together 1 cup masa harina and 1/4 teaspoon kosher salt. • Gradually add 3/4 cup hot water. Mix with your hands until the masa comes together into a ball. It should be the consistency of play dough and not sticky. • Adjust consistency as needed with hot water or remaining masa harina. • Cover with a damp towel. Let rest.
4
While dough rests: • Place a skillet over medium-high heat. Add /chorizo seitan. /Cook, stirring occasionally, until chorizo is lightly browned, 3-4 minutes. • Transfer chorizo seitan to a bowl. Wipe out skillet.
5
• Moisten the palms of your hands with cold water. • Form dough into 4 equal balls. Press into disks about 1/4 inch thick. • If disks crack along the edges, add a bit more water, 1 tablespoon at a time. If the dough is too wet to hold its shape, add a bit more masa harina, 1 tablespoon at a time.
6
• Place 2 tablespoons chorizo seitan in the center of each disc. Fold the edges over the filling, and crimp in the center. • Roll back into a ball. Gently press into a flat disk (if a little filling seeps out, it's okay). • Reserve remaining chorizo seitan for serving.
7
• Place a dry skillet over medium-high heat. When pan is hot, add pupusas. Cook undisturbed until brown specks form on the bottom, about 4 minutes. • Flip pupusas, and continue cooking until dark brown specks form on the bottom, 3-4 minutes.
8
• Taste radish salsa, and adjust seasoning as desired. • Divide pupusas between 2 plates. • Top pupusas with salsa and onion greens. • Serve with lime wedges and remaining chorizo. Enjoy!

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