4 sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 cup dry milk powder
6 tablespoons dried onion
1 garlic clove
1 teaspoon salt
1/2 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons chopped fresh cilantro
1 1/2 cups water
1 (17 ounce) package pupusas or corn tortillas
1 glass margarita with juice
1 cup chicken Stock
4 ounces sliced fresh mushrooms and onions
Heat oil in a large nonstick skillet over medium heat. Cook black eyed peas 6 minutes; drain water and oil and continue to cook to desired thickness. Pour over peas in skillet and cook, turning occasionally, for 5 minutes. Drain liquid.
Add milk powder, onion, garlic, salt, oregano, basil, cilantro and water. Cook for 5 minutes, stirring well.
Stir chicken stock into peas just until tender and pour liquid over.
Cover and simmer one or two inches from heat in a small bowl until peas are thoroughly coated with sauce. Cover and simmer, stirring occasionally, for 6 minutes. Serve.