How to Make Pupusas

Shred carrots and slice cabbage into thin strands, then place in a mixing bowl.

Pour 1 cup of boiled water over the cabbage mixture, stir to combine, and let rest for 10 minutes before draining the water.

In another bowl, combine 1 cup of apple cider vinegar, 1 teaspoon of salt, and 1 tablespoon of Mexican oregano; mix well and pour over the cabbage mixture. Stir to combine and cover, placing it in the fridge for 30 minutes.

For the chicharron, heat a medium-sized pan and add 1 tablespoon of oil. Add 500 grams of pork shoulder, season with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper, and cook on medium heat for 7 minutes, turning the meat to cook evenly.

Transfer the cooked meat to a food processor, add 1 sliced tomato, 1 small onion, and 1/2 green bell pepper, and process until a paste forms.

In a mixing bowl, combine 2 and 1/2 cups of masa harina and 1/2 teaspoon of salt. Gradually add 1 and 1/2 cups of water while mixing with a spatula until the dough forms a clear-like texture. Cover and let rest for 10 minutes.

Shape the dough into small balls slightly larger than a golf ball, flatten them, and fill with 1 teaspoon of chicharron paste, 1 teaspoon of refried beans, and 1/2 tablespoon of mozzarella cheese. Seal the dough around the filling and flatten it gently.

Heat a non-stick pan over medium heat, brush with oil, and fry the pupusas for about 4 minutes on one side until browned, then flip and cook for another 4 minutes until golden brown.

Equipment Needed

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