I served fried pork with Mexican rice and green salsa (recipe here on my site) at my tailgate party this past Super Bowl! It was such a big batch of pork that I decided to use half of it for some chicharonnes pupusas. Many thanks to my friend Ana (the pupusa master) for teaching me how to make these the authentic way!
Ingredients:
- 5 cups fried pork (see my recipe for the Burrito Bowl to make this!)
- 5 cloves garlic, crushed
- 1 cup chopped red onion
- 3 roma tomatoes, roughly chopped
- 1/2 half red bellpepper, roughly chopped
- 4 cups mozarella, grated
For the pupusa dough:
- 4 cups masa harina
- 3 1/2 cups water
Directions:
To prepare the filling:
- In a food processor, add fried pork, garlic, red onion, tomatoes, and red bellpepper.
- Process until smooth, for about a minute or two. Make sure you give it a stir every 30 seconds.
- Transfer into a bowl. Add the grated mozarella and mix well to combine. Place in the fridge while you prepare the dough for the pupusas.
To prepare the pupusas:
- In a bowl, add 4 cups of masa harina.
- Add water 1 cup at a time while kneading the dough.
- Knead the dough until all the water is incorporated.
- Knead for about 5 minutes.
- Cover and let rest for an hour.
To assemble the pupusas:
- Roll a ball of dough about the size of a golf ball.
- Flatten the dough with your palm and place about two tablespoons of the filling in the center.
- Close it up and flatten again. Don’t worry if the filling comes out, just patch it with a liitle bit of dough.
- Heat a nonstick pan (or if available, a cast iron pan) and cook the pupusas until golden brown on both sides. Brush the pupusas with a small amount of oil if they begin to stick to the pan.
- Serve while warm, with curtido on the side.
- Yum!😋
Note:
Ana says red bell peppers are best for this recipe. But if you only have green bell peppers to use, no worries, we had to do the same!
