Each month in 225‘s print magazine, we publish a variety of recipes on a theme by writers Tracey Koch and Stephanie Riegel. Often, those recipes are geared toward entertaining and wowing your friends and loved ones with a delicious meal and eye-catching presentation.
But we’ve found many of these recipes work just as well when social distancing, especially when you’re looking for a fun project to do with your kids and loved ones.
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Case in point: the pupusas Tracey and Stephanie developed for our October 2017 issue. These are El Salvadoran corn cakes similar to tortillas that are stuffed with a savory filling and cooked on a griddle. The pupusas can be filled with anything, though traditionally they contain cheese, pulled pork, chicken or black beans.
Tracey and Stephanie got creative with their fillings, using leftover roasted chicken and pico de gallo for one batch, and squash and spices for the other.
Click here for the recipes and the rest of the menu, which originally appeared in the October 2017 issue of 225.