Pupusas, a Salvadorean treat, are layered with a refreshing Puerto Rican cod salad and drizzled with a Mexican chipotle sauce, giving this recipe a smoky and spicy kick.
For the Napoleon:
1 pkg. (1 lb.) Goya Boned Salted Cod
1 container (12 oz.) Goya Mild Guacamole, thawed
1/2 small yellow onion, finely chopped (about 1/2 cup)
1/2 medium green bell pepper, finely chopped (about 1/2 cup)
1/2 medium red bell pepper, finely chopped (about 1/2 cup)
1 small tomato, finely chopped (about 1/2 cup)
11/2 tsp. Goya Extra Virgin Olive Oil
1/2 tsp. Goya Minced Garlic
1 packet Sazón Goya without Annatto
2 boxes (22 oz. each) Goya Frozen Cheese Pupusas,
cooked according to package directions
1/2 cup fine baby greens
For the Chipotle Alioli:
1/2 cup Goya Mayonnaise
2 tbsp. Goya Chipotle Salsita, or to taste
2 tsp. finely chopped fresh chives
2 tsp. Goya Minced Garlic
1 tsp. Goya Lemon Juice
Rinse cod under cold water. Place pieces in large bowl; submerge completely in cold water. Cover; transfer to refrigerator. Let cod soak 24-36 hours, changing water every 8 hours. Rinse cod; using paper towels, pat dry. Finely shred cod. In large bowl, mix together shredded cod, guacamole, onions, peppers, tomatoes, oil, garlic and sazón until coated; cover and refrigerate until ready to use.
In medium bowl, stir together mayonnaise, salista, chives, garlic and lemon juice until combined; cover and refrigerate until ready to use.
To assemble napoleons, using 3 inch diameter round cookie cutter, cut cooked pupusas into circles. Place cut pupusa on plate; spread with 1/4 cup reserved cod mixture, top with pupusa, 1/4 cup cod mixture and third pupusa. Top with 2 tbsp. baby greens. Drizzle stack with chipotle alioli. Repeat with remaining pupsas, filling, baby greens and sauce. serves 4
