HOW I MAKE PUPUSAS DE CHICHARRÓN, CURTIDO Y SALSA

pork chicharrón

🥗Healthier: lean ground turkey

💰Cheaper: ground pork

Ground pork is often more affordable while still providing a similar flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess with fewer calories.

hot sauce

🥗Healthier: salsa

💰Cheaper: vinegar

Salsa can add flavor without the heat of hot sauce.

Rinse and cut pork picnic roast into bite-size pieces.

Add 2 tablespoons of salt and 1/4 cup of vinegar to the meat, mix, and add a little water.

Let the meat soak for about 30 minutes.

Drain the water and rinse the meat again.

In a pan over medium-high heat, add the meat and 1/2 cup of water, along with 1/4 onion, 3 garlic cloves, 3 bay leaves, oregano, thyme, and garlic salt. Mix well.

Cook for 13 minutes, then reduce heat to medium, cover, and cook for another 40 minutes.

After 40 minutes, uncover and allow the liquid to evaporate, moving the meat around.

Once the liquid has evaporated, fry the meat until golden, adding oil if necessary. This takes about 15 minutes.

Remove the meat from the pan and prepare to blend.

In a blender, add 3 roma tomatoes, 1/2 onion, 3 garlic cloves, and a little water. Puree until smooth.

Add bell pepper, chicken bouillon, cayenne pepper, cumin, and the fried chicharron to the blender, then blend again.

Return the blended mixture to the frying pan over medium heat and cook for 10 to 15 minutes, adjusting salt to taste.

Transfer the chicharron mixture to a bowl to cool down.

For the cortido, add boiling hot water to a pot with cabbage, chili serrano (optional), onion, and shredded carrots. Let sit for 10 to 15 minutes.

Drain the water and transfer the vegetables to a bowl. Add 1/2 cup vinegar, 1/2 cup water, oregano, and salt. Mix and cover.

For the sauce, boil 6 roma tomatoes and chili serrano (optional) in water, then transfer to a blender with 1/4 onion, 2 garlic cloves, and a little water. Blend until smooth.

In a frying pan over medium heat, add a little oil and the blended sauce. Season with salt and 1 teaspoon oregano, then simmer on low heat.

To make the masa, add 2 teaspoons of salt to the masa and slowly add 3/4 to 4 cups of hot water, mixing until incorporated.

Knead the dough for 5 minutes until it no longer sticks to your hands, then cover and let rest for a few minutes.

Form balls from the dough, flatten them out, and stuff with chicharron and cheese, then close and flatten again.

Preheat a comal on medium heat, brush with oil, and cook the pupusas for 3 to 4 minutes on each side, flipping halfway through.

Once cooked, remove from the comal and repeat with remaining pupusas.

Serve the pupusas with cortido and tomato sauce.

Cooking Techniques

Equipment Needed

Spice Level: