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Pupusas and chicken Loroco stew, recipes from the InterContinental Doral Miami, for Columbus Day
Written by Simone Zarmati Diament
Monday, 26 September 2011 19:45 - Last Updated Monday, 26 September 2011 19:55
To celebrate Columbus Day or Dia de la Raza on October 12, The InterContinental at
Doral Miami
is giving
Miamians a culinary tour of Mexico and Central America. Pupusas, baleadas, and gallo pinto all
come together for the hotel’s forthcoming Mexico and Central American Festival. For a
foretaste: Pupusas from El Salvador, and Chicken stew with Loroco* from Guatemala.
The Armillary Grill, InterContinental at Doral Miami, 2505 N.W. 87th Avenue Doral, FL
33172 305-468-1400 ext.4318 www.intercontinental.com/atdoralmiami
Ana Rivera’s Pupusa
Recipe from El Salvador. This looks like a Flat Bread, however the taste is totally different.
Makes 4 to 6 pupusas.
Ingredients
2 pounds Maseca (Corn Flour)
1 Quart Water
Preparation:
1. Combine the Maseca and water together in a mixing bowl until smooth; knead well.
2. Shape the dough into 2 inch round balls. On a lightly floured surface, flatten each ball
into 6 inch diameter disc.
3. Place 2 Tablespoons of filling in the center (Suggestions for fillings follows) of a disc.
Spread evenly leaving an empty margin for sealing. Top with second disc and press the edges
together to seal in the filling.
4. Heat ungreased skillet over medium heat. Place one tortilla into the skillet at a time, and
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Pupusas and chicken Loroco stew, recipes from the InterContinental Doral Miami, for Columbus Day
Written by Simone Zarmati Diament
Monday, 26 September 2011 19:45 - Last Updated Monday, 26 September 2011 19:55
cook until the rounds/ tortillas are lightly browned, about 2-3 minutes on each side.
5. Serve with a side of Cabbage salad.
Fillings:
Pork
Ingredients
2 pounds Pork Cooked - Fine Chopped
6 each Plum tomato
2 each Bell pepper
1 each Onion
As needed Salt
Preparation: In a blender combine and puree Plum Tomato, Bell Pepper, and Onion. In a pot
over medium heat simmer for 25 minutes. Cool and Reserve
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Pupusas and chicken Loroco stew, recipes from the InterContinental Doral Miami, for Columbus Day
Written by Simone Zarmati Diament
Monday, 26 September 2011 19:45 - Last Updated Monday, 26 September 2011 19:55
Queso Blanco
1. pounds White Cheese. Grate. Reserve in the cooler.
Cabbage Salad
Ingredients
2 Pound Cabbage - Shredded
1 each Carrot- Peeled and Grated
1 Cup vinegar
1. teaspoon Oregano Dried
As needed Salt and Pepper
Preparation: Combine all ingredients and let sit for 30 minutes before serving.
Aura Cameron’s Stewed Chicken with Loroco Flower*
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Pupusas and chicken Loroco stew, recipes from the InterContinental Doral Miami, for Columbus Day
Written by Simone Zarmati Diament
Monday, 26 September 2011 19:45 - Last Updated Monday, 26 September 2011 19:55
Typical Guatemalan Recipe serves 2
*Loroco is a delicious exotic flower, native of El Salvador. Touted to be a natural aphrodisiac it
contains vitamins A, B and C, besides calcium and iron. It is rich in fiber, very aromatic and
pulpous and can be purchased at ethnic markets.
Ingredients
2 each Chicken Leg quarter
2 each Plum Tomato - Diced
1 each Medium Onion - Diced
1 tablespoon Garlic - Chopped
½ Each Bell Pepper Red - Diced
½ Each Bell Pepper Green – Diced
1 ½ cup Loroco Flower - Roughly Chopped
½ Teaspoon Achiote Paste/Annatto Paste
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Pupusas and chicken Loroco stew, recipes from the InterContinental Doral Miami, for Columbus Day
Written by Simone Zarmati Diament
Monday, 26 September 2011 19:45 - Last Updated Monday, 26 September 2011 19:55
2 Tablespoons Olive Oil
2 Cups Sour Cream
½ Cups Heavy Cream
As Needed Salt and Pepper
Preparation:
1. Make a Sofrito; in a large pot over medium heat add the olive oil, plum tomato, onion,
garlic, Loroco, bell peppers red and green. Cook for approximately 10 minutes till the onions are
translucent and the vegetables are soft. Incorporate the Achiote paste.
2. Add the Chicken, Sour Cream and Heavy Cream. Season to taste with salt and pepper.
Simmer over medium low heat for approximately 45 minutes to 1 hour, (keep checking and
occasionally stir) till the chicken is cooked.
3. When the chicken is cooked serve with steamed white rice.
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