Pulled Turkey Pupusas with Pickled Cabbage

Pulled Turkey Pupusas with Pickled Cabbage
Contributor
Pulled Turkey Pupusas with Pickled Cabbage
Salt Creek Grille Princeton
Pulled Turkey Pupusas with Pickled Cabbage

Use leftover Thanksgiving turkey to make our famous Salt Creek Grille Princeton pulled turkey pupusas with pickled cabbage, right in your own kitchen!

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8
Servings
622
Calories Per Serving
Deliver Ingredients

Ingredients

For the pickled cabbage:

  • carrots, shredded
  • red bell pepper, thinly sliced
  • red onion, thinly sliced
  • 1/2  medium green cabbage, shredded
  • 1 1/2  Cup  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

For the turkey filling:

  • 1  Pound  cooked turkey meat, pulled
  • 1  Teaspoon  salt
  • 1  Teaspoon  ground black pepper
  • 15-ounce can diced tomatoes
  • cloves garlic
  • jalapeno, diced
  • sweet onion, diced
  • 1/2  Teaspoon  dried oregano
  • 1/8  Teaspoon  ground cinnamon

For the dough:

  • 3 1/2  Cups  masa flour
  • 2 1/4  Cups  warm water
  • 1/2  Teaspoon  salt
  • Dash of  olive oil
  • 1 1/2  Cup  shredded Cotija cheese

To form the pupusas:

  • Turkey filling
  • Dough

Directions

For the pickled cabbage:

Combine the carrots, peppers, onions, and cabbage in a large bowl.

In a medium saucepan, add the vinegar, water, sugar, salt, oregano, crushed pepper, coriander, and cumin, and bring to a boil. Pour the hot pickling liquid over the vegetables. Mix the ingredients well and let stand for at least 24 hours before serving, stirring occasionally. 

For the turkey filling:

Season the turkey with the salt and pepper, and place in a medium saucepan set over medium heat.

Meanwhile, combine the tomatoes, pepper, onions, oregano, and cinnamon in a blender and purée until smooth. Add the tomato mixture to the turkey in the saucepan and stir to loosen any browned bits from the bottom of the pan. Lower the heat and simmer for another 15 minutes, or until turkey is falling apart and most of the liquid has reduced from the sauce. The turkey mixture should be very thick. Set aside to cool while you prepare the masa dough.

For the dough:

In a bowl, combine the masa flour with the warm water and salt. Mix the ingredients until a soft dough forms. Let the dough stand for 20 to 30 minutes.

Stir in about ¼ cup cold water until the dough become soft but not sticky. Divide the dough into 16 golf-ball-size pieces. Keep the dough covered as you work.

To form the pupusas:

Rub the palm of your hands with a little olive oil. While holding of the dough balls in 1 hand, press the thumb of the other hand in the middle of the ball of dough to form an indentation, then turning the dough, begin to flatten it with your fingertips into a 4-inch concave disk resembling a small bowl. In the center of the disk add 2 tablespoons of the turkey mix and 1/2 tablespoon of the shredded cheese. Bring the edges of the dough together over the filling and squeeze to form a seal. Working gently, presses the dough into a flattened disk, flattening the dough middle and edges to form a thick pancake shape about 4-inches in diameter. Repeat with the remaining dough and filling.

Lightly rub the pupusas with oil and place them on a heated, greased griddle over medium-high heat. Cook each side until golden brown in spots and slightly puffy, 3 to 4 minutes per side. Serve hot, with a serving of the pickled cabbage on the side. 

Nutritional Facts

Total Fat
19g
27%
Sugar
4g
4%
Saturated Fat
9g
38%
Cholesterol
134mg
45%
Carbohydrate, by difference
80g
62%
Protein
35g
76%
Vitamin A, RAE
224µg
32%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
234mg
23%
Choline, total
61mg
14%
Fiber, total dietary
8g
32%
Folate, total
232µg
58%
Iron, Fe
17mg
94%
Magnesium, Mg
125mg
39%
Manganese, Mn
1mg
56%
Niacin
18mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
448mg
64%
Riboflavin
1mg
91%
Selenium, Se
32µg
58%
Sodium, Na
538mg
36%
Thiamin
2mg
100%
Water
141g
5%
Zinc, Zn
3mg
38%

Turkey Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Cooking Tip

For juicy meat, be sure to brine the turkey.