I couldn’t care less about football. I just couldn’t. I don’t think I’ll ever get it, and I’m not inclined to try. I already devote much more of my time than is healthy to Major League Baseball (Go Nats!) and I certainly don’t have any more leisure time than I used to. Me and Football? Not gonna happen.
But everyone loves the super bowl. It’s like an indoor Fourth of July (so, necessarily, lacking in fireworks.) It’s a great national holiday, where we celebrate gluttony and commercials and brute force – you know, things that make our nation truly…American.
And what’s more American than taking a beloved national food from a different country and covering it with chili? Nothing. Viva America.
For the Chili:
1 onion, diced
1 jalapeno, minced
2 cloves garlic, minced
1 lb. ground beef
1 (16 oz.) can tomatoes, with liquid
1 (12 oz.) can kidney beans, rinsed and drained
1 c. water
2 Tablespoons Worcestershire Sauce
1 – 2 Tablespoons: chili powder, cayenne pepper, adobo seasoning blend
salt and pepper, to taste
Heat 1 Tablespoon oil in a stock pot. Add onion, garlic, and pepper, and cook on medium high heat until translucent, approximately 5 minutes. Add ground beef, and cook an additional 5 minutes. Add remaining ingredients, and allow to cook on low for another 90 minutes to 2 hours.
For the Pupusas:
1 c. Masa Harina
3/4 c. warm water
1 Tbs. liquid fat (sorry to be so blunt about it, but I’m looking for the rendering from the ground beef or maybe some bacon [Yes, I keep bacon fat around for just such an occasion,] or even olive oil)
salt, to taste
1/2 c. corn kernals
1/4 c. queso fresco (Don’t have it? Use feta. I won’t tell.)
Combine first 4 ingredients, and mix to form a dough that is just on the moister side of crumbly. Cover with a dampened towel, and allow to rest for 30 minutes.
Heat 2 Tbs. cooking oil in a saute pan over medium high heat.
Mix together corn and queso fresco. Form pupusa dough into 8 equal balls. As you’re working, keep the pupusas under a dampened towel. Push a well into the center of a ball of dough and fill it with the cheese and corn mixture. Wrap the sides of the ball around the well, and seal off the cheese and corn. Flatten each ball between two sheets of plastic wrap (or lightly-oiled hands) until they are about 1/4 inch thick and no filling is poking through.
Fry pupusas for about 3-4 minutes on each side or until golden, brown, and delicious. Cook in batches of 2 at a time, and make sure the pan and oil come back up to temperature in between batches. Reserve cooked pupusas on a plate with a paper towel until you’re ready to plate.
Top with chili, sour cream, cheese, cilantro, and whatever else your heart desires!
Final thoughts: If you put an egg on this, you could eat it for breakfast.