Bake-Off® Contest 47, 2014
Denton, Texas

Double-Stacked Pupusas with Curtido Slaw

Pupusas (handmade stuffed tortillas) take on a new taste and look with doubled up biscuits, pulled pork filling and slaw.

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  • prep time 25 min
  • total time 45 min
  • ingredients 7
  • servings 4
 

Ingredients

1
cup cooked pulled pork (from 12 oz package)
1
cup sliced green onions (16 medium)
2/3
cup green tomatillo salsa
1/4
teaspoon Watkins™ Chili Powder
1 1/2
cups tri-color coleslaw mix (from 16-oz bag)
3
tablespoons rice vinegar or pineapple vinegar
1
can Pillsbury™ Grands!™ Flaky Layers original refrigerated biscuits (8 biscuits)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
  • 2 In medium bowl, mix pork, 1/4 cup of the green onions, 3 tablespoons of the salsa and the chili powder; set aside. In large bowl, mix coleslaw mix, remaining green onions, the vinegar, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper until thoroughly blended. Set aside.
  • 3 Separate dough into 8 biscuits. Make slight indentation in center of each biscuit. Spoon 2 rounded tablespoons pork mixture in each indentation. Bring dough up around filling to cover completely. Pinch edges together to seal; shape into ball. Lightly sprinkle work surface with Pillsbury BEST® All Purpose Flour. Roll balls on floured work surface, coating all sides; place balls seam side down. With rolling pin, roll each ball into 4-inch round, making sure pork mixture does not leak out. Place on cookie sheet.
  • 4 Bake 12 to 17 minutes or until golden brown. Remove from pan to cooling rack. Cool 2 minutes. To serve, place 1 pupusa on each of 4 serving plates. Spoon about 1/2 cup coleslaw mixture onto each; top with remaining pupusas. Serve with remaining salsa.
  • 1 Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
  • 2 In medium bowl, mix pork, 1/4 cup of the green onions, 3 tablespoons of the salsa and the chili powder; set aside. In large bowl, mix coleslaw mix, remaining green onions, the vinegar, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper until thoroughly blended. Set aside.
  • 3 Separate dough into 8 biscuits. Make slight indentation in center of each biscuit. Spoon 2 rounded tablespoons pork mixture in each indentation. Bring dough up around filling to cover completely. Pinch edges together to seal; shape into ball. Lightly sprinkle work surface with Pillsbury BEST® All Purpose Flour. Roll balls on floured work surface, coating all sides; place balls seam side down. With rolling pin, roll each ball into 4-inch round, making sure pork mixture does not leak out. Place on cookie sheet.
  • 4 Bake 12 to 17 minutes or until golden brown. Remove from pan to cooling rack. Cool 2 minutes. To serve, place 1 pupusa on each of 4 serving plates. Spoon about 1/2 cup coleslaw mixture onto each; top with remaining pupusas. Serve with remaining salsa.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
1370mg
1370%;
Total Carbohydrate
56g
56%
(Dietary Fiber
2g
2%
  Sugars
10g
10%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
35%;
Calcium
4%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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