Smoky Chipotle Bloody Mary #brunchweek

Smoky Chipotle Bloody Mary \\ Sarcastic Cooking

Ok, so this is going to sound bad. I am forewarning you. I am also not faulting you for your judgments. While I was pregnant, I missed having a drink or two.

Most pregnant people won’t actually admit that to themselves, let alone other people. It wasn’t even like I was Jonesing for some booze. It was just that in certain social situations or after a stressful incident I really would have liked to have the luxury of knocking back a glass of wine. [Read more…]

Chicken and Waffle Sliders

I am a huge fan of comfort. I love the comfort of my home. I love comfy clothes. I am now, in my older age, an even bigger fan of comfortable shoes. I love comfort food. For me, nothing says comfort more than something fried, something full of carbs, or some kind of soup. Weird grouping, I know. But, hey, to each his own, right?

You know what is not comfort? Sorry fellas, I am about to go on a tangent here. Bridesmaid dresses! Now, I know, I probably have a little more disdain for these dresses than most at this seven months pregnant point in my life. Let me tell you a little story. A while ago I alluded to an awful experience with a bridesmaid dress fitting. Now, with the wedding of my dear, dear friend coming up this weekend, I feel like I have come to terms enough to tell you this dumb story. [Read more…]

Whole Wheat Blueberry and Sour Cream Pancakes

Everybody has their favorite movies, the ones you can put on every other day and laugh at all the same parts and say the lines out of memory. Despite the fact that you know it like the back of your hand, it is still funny to you. For me, these movies are as follows; Forgetting Sarah Marshall, 50 First Dates, and I Love You Man. Yes, I have a Jason Segel obsession. Actually, so does Mike. [Read more…]

Traditional Home Fries

What is a brunch staple? Every single person answers that question differently. For some it is eggs, for others it is pancakes or a nice cocktail. For me, brunch would not be brunch without some crispy hash browns or golden home fries. I need those carbs. [Read more…]


If you read that title and thought, “What the heck is that?” Boy do I have a treat for you. Pupusas are a traditional Salvadoran thick tortilla that is usually filled with some kind of cheese or shredded meat.

I will let that sink in a little bit while I talk to those who already are familiar with this glorious dish.

If you read the title of this post and thought, “Yes! I can finally make my own at home now!” then we should be best friends. I should have you over for brunch right away. I will make pupusas and top them with fresh poached eggs, some lemony greens, and a good coating of hot sauce.

What’s that you say? You will bring the bloody mary’s? Why, how nice of you! I knew we would get along swimmingly!

Ok, now that the rest of you have had a moment to understand the awesomeness of this recipe and the potential variety of fillings for this dough recipe, would you like to come over for brunch too?

Prep time

Cook time

Total time


Serves: Makes 8

  • 2 Cups Masa de Harina
  • 1 ½ Cup Cold Water
  • 4 Tablespoons Unsalted Butter or Vegetable Shortening
  • Pinch of Salt
  • 1 Cup Crumbled Queso Fresco
  • Butter for the Pan

  1. In a large mixing bowl, stir together the masa, water, and salt. Cut in the butter or shortening using a pastry blender, food processor, or two knives, until the butter/shortening is the size of a pea.
  2. Give the dough a small knead and form it into a disc. Turn the disc out onto a piece of plastic wrap. Wrap the dough and refrigerate for ten minutes.
  3. Roll the dough out until about ¼ inch thick. Don’t worry about the shape. Cut the dough into 16, 3 ½ inch circles.
  4. Sprinkle eight of the circles with a bit of queso fresco. Take the eight remaining circles of dough and cover the queso, slightly press down into the cheese, and pinch the edges together.
  5. Heat a bit of butter on a griddle or in a large skillet over medium/high heat until it melts. Add each pupusa, one at a time, to the pan and cook for about three minutes each side until golden brown and a bit crispy.
  6. Let cool on a paper towel until ready to serve.

If you can’t make it for brunch, try pressing some of this adobo pork in the middle of the dough. Top with some beans and cheese—dinner made in heaven!

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