Recipe and photo courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association
The Meat:
1 ½ lbs. beef flank steak
¼ c. fresh cilantro, chopped (optional)
The Marinade:
¾ c. fresh cilantro, chopped
½ c. chopped fresh mango
½ c. chopped fresh pineapple
⅓ c. fresh lime juice
⅓ c. olive oil
2 T. achiote paste
2 cloves garlic, chopped
¼ t. pepper
The Slaw:
1 package (16 oz.) coleslaw mix (about 7 ½ c.)
1 small red onion, thinly sliced
1 ½ c. chopped fresh mangoes*
1 ½ c. chopped fresh pineapple*
The Pupusas:
2 c. instant corn masa
1 ¾ c. water
½ t. salt
¼ t. pepper
1 c. shredded Monterey Jack cheese
Place marinade ingredients in food processor or blender container. Cover; process until almost smooth. Cover and refrigerate ¾ cup for dressing; cover and refrigerate. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Combine slaw ingredients and reserved ¾ cup marinade in large bowl; toss to coat. Season with salt, as desired. Cover and refrigerate until ready to serve.
Combine corn masa, 1 ½ cups water, salt and pepper in large bowl until soft dough forms. Gradually add more water, if necessary. Divide dough into 6 equal balls. Make indentation in center of each ball; fill with about 2 ½ tablespoons cheese. Push dough up and around cheese to completely enclose. Flatten balls with hands or rolling pin into 6-inch discs, making sure dough stays sealed. Cover with damp paper towels until ready to cook. Spray large skillet or griddle with nonstick cooking spray; heat over medium-high heat until hot. Place pupusas in skillet in batches; cook 2 to 4 minutes or until lightly browned, turning once. Keep warm.
Meanwhile, remove steak from marinade; discard marinade. Place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Remove; let stand 5 to 10 minutes. Carve steak across the grain into thin slices. Season with salt, as desired.
To serve: Place 1 pupusa on each serving plate. Top with slaw and beef. Garnish with cilantro, if desired.
*One jar (24 ounces) mango slices, drained and chopped, may be substituted for 2 cups chopped fresh mangoes. One can (20 ounces) pineapple chunks, drained, may be substituted for 2 cups chopped fresh pineapple.