“Mule Deer Pupusa & Smoked Tomato salsa”

by: Eric Sharpe (MDF Contributor and Regional Director)

Description:

Mule Deer Pupusa and Smoked Tomato Salsa are El Salvadorian stuffed corn cakes served with curtido and salsa roja, traditionally stuffed with beens, cheese and pork. We have taking this incredible south/central American favoirite and given it a Mule Deer Foundation spin using some of the roast cuts from our favorite critter.  These are a great item to make ahead, wrap in foil and have waiting for you back at camp to warm up after a long day in the field. Pupusas also freeze incredibly well if your looking for a quick dinner to pull out when time seems to slip away.  The curtido is a El Salvadorian version of slaw that cuts through the richness of the cakes and is definitely a must with these.  And the smoked tomato salsa is my favorite way to use up those sweet summertime tomatoes. We keep this on hand during the summer for all sorts of uses, its sure to become one of your go to faves. 

Ingredients:

 Venison filling

• 2 # Sliced leg roast, slice about ½” thick
• 2 Tbs Koser Salt
• 1 Tbs Garlic Powder
• 1 Tbs Ancho chili powder
• 1 Tbs Tajin 
• 1 Tsp Black Pepper 
• 1 tsp cumin seed
• 1 sweet yellow onion thin sliced
• 2 poblano peppers. 
• 1/2 lb Cotija Cheese 
• 1 # Mozzarella, shredded
• 2 scallions sliced 
• ½ bunch cilantro (optional) 

Pupusa Dough

• 3 cups Masa Harina
• 2 teaspoons kosher salt 
• 2 ¾ cup cold water

Curtido

• ½ head cabbage, fine shredded
• 1 medium carrot grated
• 1 tablespoon dried Mexican oregano or 2 tablespoons fresh 
• 1 cup hot water
• 1 cup apple cider vinegar
• 1 tsp kosher salt
• 2 tsp granulated Sugar

Smoked Tomato Salsa (Rojo) 

• 3 # Heirloom Tomatoes
• 3 Cloves Garlic
• 1 Tbs Honey
• Juice from 1 lime
• 1 Tbs Red Wine vinegar
• 1 Tbs Kosher Salt 
• 1 tsp chipotle chili powder 

Cooking Instructions:

Venison Filling:

1. Combine all dry ingredients and lightly cover the venison evenly on all sides. Layer with onions and allow to marinate overnight or up to two days. 
2. Grill the venison, with the onions, until rare-med rare. Remove and allow to cool. While grilling the venison, grill the pepper until lightly charred and soft. 
3. Thinly slice venison across the grain and rough chop with the peppers and onions. Stir in the cilantro, sliced Scallions and crumbled cotija cheese. Set aside. 

Pupusa Dough:

1. In a medium bowl, whisk together the masa harina and salt. Pour in the cold water and using your hands stir the masa until mostly combined. Mix the dough until a soft dough forms. The dough will be very soft, this is exactly what you want! Scoop into 1 1.5” balls and set aside. 
2. A little oil on your hands will help to make the dough balls, and keep them from sticking

Curtido:

1. Combine the hot water, cider vinegar, salt and sugar. Mix until combined and sugar/salt has dissolved. 
2. Pour over the carrots, cabbage and oregano and allow to chill in the fridge for at least 1 hour. 
3. That’s it! 

Salsa:

1. Cut the tomatoes into large chunks, and toss in olive  oil just to coat. Smoke the tomatoes for 2 hours at 180 Deg. I use a food processor to get the tomatoes to the desired consistency before adding the garlic, honey, lime juice, and red wine vinegar.
2. Give the mixture another few moments in the processor then add chili powder and salt to taste.

Assemble Pupusas:

• Working one at a time, flatten the balls gently until they’re about 1/2-inch thick discs. Place a tablespoon or two of mozzarella, venison filling  and squash into the center and wrap the dough around the filling creating a half moon shape. Pinch the edges to seal it completely. And then pat the dough gently, flattening it and alternating hands until it reaches about 1/4-inch thick and about 4-inches in diameter. Feel free to re-grease your hands as needed. Repeat with the remaining balls of dough.
• Meanwhile, preheat a cast iron skillet over medium heat. Add a teaspoon of neutral oil and brush the surface with a silicon brush. Add the pupusas to the pan, fitting two to three at time. Don’t be shy to break out another cast iron skillet (if you own it). Cook each pupusa for 4 to 6 minutes per side and then transfer to the baking sheet in the oven. Repeat this process until you’ve worked your way through all of the pupusas.

Cocktail Pairing:

Mule Deer Pupusa and Smoked Tomato Salsa make a hearty and filling meal so a light cocktail or wine is best. We recommend a Rose that you like to drink. There are no bad options and whichever wine you like best will work for this dish. We like the Dove Hunt Dog Rose https://scoutandcellar.com/product/2021-dove-hunt-dog-rose-21DHDRO750b simply because of the dog on the bottle.

Get Cooking!

As always, Good luck this fall everyone and remember to send any success pictures or stories from the field to Web@muledeer.org and you could be featured on our website or in our magazine. If this article or any of our articles have helped you become a better hunter or conservation steward, consider becoming a member of the mule deer foundation for only $35 dollars a year. Click here to join: https://muledeer.org/product-category/membership/

Eric Sharpe

Eric is the Mule Deer Foundation Regional Director for South Dakota and Nebraska. He is a Montana and Wyoming Hunting guide in the Fall and accomplished chef. Eric attended the Culinary Institute of America Hyde Park, and Graduated with Honors, as well as Culinary Institute of America, Greystone, before studying at Le Pont Rouge, Culinary Academy, Stage, in Le Mans France. Eric is also a certified Level II WSET Wine, WSET Certified Sommelier, WSET Level I Sake. A restauranteur with over 30 Years in the food and beverage industry in some of the country’s top Michelin star and James Beard winning restaurants. Private chef, seafood, wild game and culinary entrepreneur along with fine wine and beverage consulting and sales for over 20 years.