MINNEAPOLIS (WCCO) – This Friday, culinary students at Saint Paul College will show off their skills at the school’s first-ever Chef’s Dinner.
The dinner is a five-course family-style dinner and will feature South American flavors and dishes.
It takes place 5:30 to 9 p.m. on Friday at the City View Cafe at Saint Paul College.
Tickets are $100 per person.
For more information, or to purchase tickets, visit Saint Paul College online.
Chef and instructor Sara Johannes shared a recipe that will be featured at the dinner – pupusas revueltas.
1 lb. fresh ground pork
1 tbs. minced garlic
1-2 tbs. canola oil
1 medium tomato, cored and cut into pieces
1 medium Poblano pepper, cored and cut into pieces
1/2 a medium yellow onion, peeled and cut into pieces
1/2 cup refried beans
1 lb. whole milk mozzarella cheese, shredded
Salt and pepper to taste
In a sauté pan, heat the oil and lightly cook the garlic.
Add the pork and brown; season well with salt and pepper. Remove from the heat and set aside to cool.
Place the tomato, pepper and onion in a food processor and pulse until chopped evenly. Mix with the refried beans and cheese and mix into the cooled, cooked pork.
Reserve your filling.
4 cups Masa Harina
3 cups water, warm (have some extra in case more is needed)
½ cup lard or shortening
1 tsp. salt
Sift the masa and the salt together into a bowl. Make a well in the center.
Add the lard to the water and let it melt.
Slowly stir the water into the masa, until a thick paste forms. Paste should be fairly stiff and not stick to greased hands.
Let the dough cool to room temp.
To form the Pupusas:
1 recipe Dough
1 recipe Pork Filling
Form a golf ball sized ball of dough.
Slowly pinch up the sides to form a bowl with thin, even walls.
Fill the bowl with about 2 Tbsp. of the pork filling.
Pinch the bowl closed and seal it. Carefully flatten the ball into a patty about ¼” thick.
Cook on a greased or non-stick griddle, until cooked through and golden. Top with curtido. Serve immediately.
2 cup cabbage, shredded on mandoline
1 cup red onion, half-moon sliced thin
2 cup carrot, shredded on mandolin
1 Tbsp. salt
2 Tbsp. sugar
4 Tbsp. red wine vinegar
4 Tbsp. cilantro, chopped
Slice all vegetables and combine in a bowl, season with salt and let sit for 20 minutes.
Drain and combine with remaining ingredients. Let sit for 30 minutes before serving.