I don't know, it sounds pretty darn good to me! Sounds based on a Mojito.

Sign me up for one - and, lets see, maybe hmmmm something spring-like, it's supposed to be 65 today...
I know! Pupusas Revueltas - recipe below - they'd go well with the drink!
INGREDIENTS:
2 cups Maseca Instant Corn Masa Mix flour
1/2 tsp. kosher salt
1 cup chicharrón or cooked bacon
1 cup crumbled queso fresco
1 cup refried beans
Cooking oil or cooking spray
1 small cabbage, chopped
1 small red onion, sliced thin
2 carrots, finely shredded
1/4 cup vinegar
1 tsp. oregano
1 tbsp. salt
1 red bell pepper or 4 ajíes dulces (sweet red peppers), sliced thin
Beets (optional)
Horseradish (optional) Red pepper, finely chopped (optional)
PREPARATION:
Prepare tortilla dough according to package directions using salt and 1 1/4 cups water. After it's prepared, mix thoroughly to form very soft dough, adding water in small doses if too dry. Form dough into 25 small balls and flatten each with palms until about 1/2 inch thick. Combine chicharrón, queso fresco and refried beans and place 1 small spoonful in center of each round. Fold edges of masa up over filling and press edges together to seal. Lightly pat balls until flattened to about 1/2 inch thick. Heat griddle or heavy flat-bottom skillet until very hot. Lightly brush skillet with cooking oil. Cook pupusas approximately 5 minutes on each side, until lightly browned.
To make curtido topping: In large bowl, place chopped cabbage and cover with boiling water for 1 minute. Drain and return to bowl. Add red onion, carrots, vinegar, 1/4 cup water, oregano, salt, red bell pepper and any optional ingredients, then mix and test for seasoning. Refrigerate at least 2 hours before serving with pupusas. Makes 6 to 8 servings.

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