#DisneyMagicMoments: Cooking Up the Magic – Fan Fav Recipe From Taste of EPCOT International Festival of the Arts

#DisneyMagicMoments: Cooking Up the Magic – Fan Fav Recipe From Taste of EPCOT International Festival of the Arts

The darling of this year’s Taste of EPCOT International Festival of the Arts is a pocket of melty cheese topped with all sorts of deliciousness. What dish am I talking about? (Hint – it is offered at the new Vibrante & Vívido Food Studio.) Of course, it’s the Blue Corn Pupusa.

Our version of this classic
Salvadoran dish starts with grilled blue masa corn cakes we stuff with white
cheddar and top with shredded
pork, guajillo-árbol chile sauce, cabbage slaw, and aji amarillo crema. Yum!

We are sharing the recipe for this popular dish
that is just as much fun to make with family and friends as it is delicious. Many
of the components can be prepped the day before so everyone can help with stuffing,
flattening, cooking, and topping right before eating.

Be sure to check out our Foodie Guide for a complete list of all the edible masterpieces at the more than 15 Food Studios at Taste of EPCOT International Festival of the Arts through Feb. 22.  

BLUE CORN PUPUSA STUFFED WITH CHEESE AND TOPPED WITH SHREDDED PORK

EPCOT International Festival of the Arts
Makes 8

PORK WITH GUAJILLO-ÁRBOL CHILI SAUCE

  • 6 dried guajillo chilies
  • 1 chile de árbol
  • 6 cups plus 2 tablespoons water
  • 1 garlic clove
  • 2-3 pounds pork butt, cut into 1 1/2-inch pieces
  • Coarse salt, to taste
  • 2 tablespoons cornstarch

CABBAGE SLAW

  • 2 cups red cabbage, shredded
  • 1/2 red onion, thinly sliced
  • 1 carrot, julienne
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1/2 teaspoon salt, plus more, to taste
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon brown sugar
  • Pinch red pepper flakes
  • Freshly ground black pepper, to taste

AJI AMARILLO CREAM

  • 1 cup sour cream
  • 2 3/4 teaspoons aji amarillo paste
  • 1 tablespoon fresh lime juice
  • 1 teaspoon coarse salt, plus more, to taste

BLUE CORN PUPUSA

  • 2 cups blue corn masa1/8 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon coarse salt
  • 3/4 – 1 1/2 cups water
  • 1/2 cup grated white cheddar cheese
  • 1/4 cup canola oil

GARNISH

  • 16 freshly picked cilantro leaves

FOR PORK WITH GUAJILLO AND ÁRBOL CHILI SAUCE:

  1. Remove stems from
    guajillo and árbol chiles. Heat large sauté pan over medium heat for 5 minutes,
    until hot. Add chilies and toast for 1-2 minutes on each side, until darker in
    color.
  2. Place chilies in large
    pot with 6 cups of the water and garlic clove. Bring to simmer and cook,
    covered, for 20 minutes, until soft. Blend with immersion blender until smooth.
  3. Season pork generously
    with salt. Add to pot of water. Bring to boil. Reduce to a simmer and cook,
    covered, for 1 hour, until pork is tender. Remove from liquid and cool for 20
    minutes. Do not discard cooking liquid.
  4. Combine remaining 2
    tablespoons of water with cornstarch in small bowl. Bring pork liquid back to a
    boil. Add cornstarch and water and stir until sauce thickens. Reduce heat to
    low.
  5. Shred pork and add to
    sauce. Season with additional salt, to taste.
  6. Keep warm until ready to
    serve.

FOR RED CABBAGE SLAW:

  1. Combine
    apple cider vinegar, water, salt, oregano, brown sugar, and chili flakes in
    small saucepan. Bring to boil over medium heat and cook, stirring frequently,
    until sugar dissolves. Remove from heat and cool to room temperature.
  2. Mix
    shredded cabbage, onions, and carrots in large bowl. Add cooled dressing and
    toss to coat.
  3. Refrigerate
    for at least 4 hours, up to one day, before serving.
  4. Season
    with salt and pepper, to taste.

FOR AJI AMARILLO
CREAM:

  1. Combine
    sour cream, aji amarillo paste, lime juice, and salt in medium bowl. Season
    with additional salt, to taste.
  2. Refrigerate
    until ready to serve.

FOR BLUE CORN PUPUSA:

  1. Line
    a baking sheet with parchment paper. Spray with non-stick cooking spray and set
    aside.
  2. Combine
    masa, garlic powder, onion powder, and salt in mixing bowl. Pour in 3/4 cups of
    water and stir to combine. Slowly add additional water, 1/4 cup at a time,
    until a soft, pliable dough forms.
  3. Scoop
    dough into 1/4 cup balls and place on reserved baking sheet.
  4. Using
    your fingers, make a well in the center of each ball of dough. Fill each well
    with 1 tablespoon of cheddar cheese. Pinch to close dough around the well.
  5. Gently
    flatten into disks, making sure no cheese is showing.
  6. With
    caution, heat canola oil in large non-stick skillet over medium heat for 5
    minutes. Cook pupusa for 2-3 minutes on each side, until dark blue in color and
    crispy on the outside.
  7. Keep
    warm until ready to serve.

TO SERVE:

Place pupusa in the center of each plate. Top with
pork and red cabbage slaw. Drizzle aji amarillo cream on top. Garnish with
cilantro leaves.

Note: Always use
caution when handling sharp objects and hot contents. Please supervise children
who are helping or nearby. This recipe has been converted from a larger
quantity in the restaurant kitchens. The flavor profile may vary from the
restaurant’s version.

Click here for a print-at-home version of this recipe!

Stay
connected with Disney Parks Blog for more delicious Disney
recipes, and be sure to share the magic with other Disney fans using the
hashtag #DisneyMagicMoments. Happy cooking!



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