Pupusas

Pupusas (Pork)

• 12 oz of pork

• 1/2 tsp Salt

• 1/4 tsp pepper

• 1 tsp Garlic powder

• 1 tsp onion powder

• 1/2 a tomato 

• 1/4 of an onion

• 12 oz - 16 oz of Mozzarella Cheese  

Recipe:

1. Slice pork butt into small chunks and add all the seasonings onto the meat.

2. Set pan to medium-high heat. Once the pan is hot, add in 1/2 tablespoon of oil or lard.

3. Add your seasoned meat to the hot pan and cook until you have a beautiful crust on the outside (note: this may take up to 45 minutes).

4. Once cooked, set the meat aside to cool down. When the meat is cooled and easy to handle, add it to a food processor to finely chop up the meat. Set the chopped meat aside in a bowl.

5. Mix in the cheese by squeezing/kneading the pork and cheese mixture.

6. Grab a bit of masa. Flatten the masa with your hands (in a slow clapping motion). Make the flattened piece of masa into a cup shape with your hands.

7. Take some of the filling (cheese and pork mix) and place it in the middle. Cover the filling with the same masa you have in your hands and remove any excess masa.

8. Turn the ball of masa with filling into a flat tortilla and place it on a hot griddle. You’ll know it’s done cooking when you have a nice golden crisp on the outside.

Note: Mozzarella cheese is a great alternative to Salvadorian quesillo cheese.

Note: We want to mix the pork and cheese until it has a paste consistency. This allows the cheese to act as a binding material and will help hold the shape of the pupusa. 

Note: I like to lightly dip my hands in oil to keep the masa hydrated so it does not stick to my hands. You can use water instead of oil.

Note: It’s okay if you see small cracks in the masa; it tends to happen.