Cooking with Chef Bryan: Pork Pupusas

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber while corn flour is more economical.

pork

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner and ground turkey is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

refried beans

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans are nutritious and canned beans save time.

Shred cabbage and carrots finely for coleslaw.

Add white vinegar, salt, and pepper to the shredded vegetables and set aside to marinate.

In a pan, sauté pork shoulder cut into half-inch cubes with salt and pepper until fully cooked.

Transfer the cooked pork to a food processor with tomato and onion, and pulse until it forms a paste.

Use the rendered fat from the cooked pork and add vegetable oil to the pan for frying.

In a bowl, combine 4 cups masa harina, 3 cups water, and salt, mixing with hands until combined.

Take a larger than golf ball-sized portion of masa and flatten it slightly.

Place a spoonful of refried beans, the pork mixture, and shredded cheese in the center of the flattened masa.

Carefully fold the edges of the masa over the filling to encase it completely.

If the masa cracks, add more water or patch it with a piece of dough.

Heat the pan with oil and fry the pupusas for 2-3 minutes on each side until golden brown.

Remove the pupusas from the pan and serve with the marinated coleslaw on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens