Pupusas de Chicharrón (Pork Pupusas) is a traditional Salvadorean (from El Salvador) recipe for a classic dish of fried maize flour pastries with a pureed pork, tomato and bell pepper filling. The full recipe is presented here and I hope you enjoy this classic Salvadorean version of: Pork Pupusas (Pupusas de Chicharrón).
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Pupusas are thick corn masa cakes stuffed with a savoury filling. Pupusas can be filled with pork, cheese, refried beans or all three which are called ‘revueltas’. They are served with curtido and a delicious non-spicy tomato salsa. They count amongst El Salvador’s national dishes.
Ingredients:
For the Filling:
1kg pork shoulder
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp dried oregano, crumbled
2 tsp chicken bouillon granules
180ml water
2 tbsp vegetable oil
1 red bell pepper
1 green bell pepper
1/4 white onion
3 garlic cloves, peeled
2 roma tomatoes
1/2 tsp ground cumin
500g mozzarella cheese, grated
For the Salsa:
6 roma tomatoes
1/4 white onion
2 garlic cloves, peeled
1 tsp chicken bouillon granules
1 tbsp olive oil
For the masa:
750g masa harina (fine maize flour)
3 tsp chicken bouillon granules
1.625l water
Method:
Begin with the filling: Cut the pork into small chunks. Transfer these to a large bowl and add the garlic powder, onion powder, oregano and chicken bouillon granules. Mix well with your hands to ensure all the meat is evenly coated.
Set a deep medium-sized frying pan over medium heat. Once hot add the meat and the 180ml of water. Cover and cook for 40 minutes.
After this time, remove the lid and let all the liquid evaporate away. Now allow the meat to brown in it's own fat for about 20 minutes. If the meat didn't release enough fat add about 2 tbs of vegetable oil to the pan and let the meat brown in this. Stir and flip the pork pieces often to ensure even browning. Take off the heat and set aside.
For the salsa: Cut a cross in the base of the six roma tomatoes then set them in a pan and cover with water. Bring to a boil over medium high heat then cook for 5 minutes or until the skins start to peel. Remove from heat and set aside to cool until they can be handled. At this point carefully peel the tomatoes (reserve the cooking liquid). Halve the tomatoes then scoop out and discard the cores and seeds.
Add the tomato flesh to a blender then pout in some of the reserved tomato cooking liquid. Add the onion quarter, garlic and chicken bouillon granules. Process until smooth, adding more of the tomato cooking liquid as needed.
Wipe the saucepan dry, set over medium heat then add in the olive oil. Once the oil is hot add the salsa and fry for a couple of minutes. Reduce the heat to a gentle simmer and continue cooking for 10 minutes.
For the filling: Chop the bell peppers, onion and tomatoes and put them in a bowl along with the garlic cloves. Add half of this mixture to a blender with half of the pork chunks. Blend this mixture, adding a little water if necessary to get a smooth paste. Transfer this mixture to a bowl. Then repeat with the remaining bell pepper mix and pork.
Heat up the frying pan used to cook the pork over medium heat. Add the blended meat to the pan and cook for about 7 minutes. Taste and adjust the seasoning with salt, if needed. Then remove from heat and set aside to cool for about 30 minutes.
For the masa: Combine the masa harina and chicken bouillon granules in a bowl, mixing well to combine. Slowly add the water and mix with your hands for about 5 minutes or until you get a smooth and moist dough.
Divide the dough into 20–25 equal sized balls.
Put one ball of dough between two sheets of plastic. Use a heavy pan to flatten the ball a bit (don't make it too flat).
Add a spoonful of the chicharron (blended pork mixture) to the centre of the masa dough, topping with some of the grated cheese.
Using the plastic to help, fold the dough over the filling to form a half-moon. Bring the open ends of pastry together then shape into a smooth ball.
Moisten your hands with a little water or oil and use your palms to flatten the filled ball of dough into a thick tortilla.
Sit this shaped pupusa on a large baking tray, then repeat the above steps with the remainder of the dough balls.
Set a frying pan over medium heat. Coat the pan with a little oil. Once the pan is hot add the pupusas. With my large frying pan I can comfortably cook 5 at a time.
Cook the pupusas for 6-7 minutes then flip them and continue to cook for another 6-7 minutes.
Transfer the cooked pupusas to a large tray, then continue cooking the remainder of the pupusas.
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