The trout was gifted to us by a good friend for my husband's birthday, all the veggies were homegrown, and i molded up the little pupusas minutes before cooking them.
Here's how it went:
Marinade (amounts are very approximate, more to ratio):
- Splash white wine vinegar
- Splash (about half the amt of the vinegar) olive oil
- Splash (about half the oil) tequila
- Splish worchestershire sauce
- 3 kaffir lime leaves
- 2 garlic cloves
- 1 small onion
- Dashes cumin, salt, pepper, cayenne
- Generous dash hot smoked paprika
- 1/2 a peach
- Red ripe serranos, seeds and membrane removed
- Red ripe and green jalapenos, 1/2 with seeds and membrane removed
- Porter tomatoes, eighthed
- Finely chopped onion
- 1 peach, diced finely
- Salt, pepper, chilly powder, cumin
- Very small splash white wine vinegar - the peach should be juicy enough to add juice into the salsa
- Masa harina
- Water, enough to form a soft, not sticky dough
- Shredded cheese and salsa (see above)
I made the pupusas after i put the fish in the oven and kept them on a moist cloth until ready to cook - three at a time in a pan on medium until browned on each side. The salsa i made first thing in the morning so the flavors would amalgamate for most of the day.
This marinade was seriously the most delicious thing that has entered my mouth oriface in a LONG TIME. It tasted much like my favorite Thai curry and soup dishes because of the unique flavor of the kaffir leaves. I have 2 kaffir lime plants that i harvest from, but you can find the leaves for sale in most asian markets and some grocery stores that specialize in unique foods (here that would be Fiesta and Central Market/ Whole Foods). It was spicy, but not TOO spicy, as the salsa was VERY spicy consisting mostly of peppers with a few tomatoes instead of the other way around.
Try not to salivate all over your computer :)
A big PS:
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