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Stuffed Pork Pupusas

Stuffed Pork Pupusas

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Pork filling:
3 pounds pork butt, trimmed and cubed
4 Roma tomatoes
2 small green peppers, chopped
1 medium onion, diced
2 garlic cloves
2 teaspoons ground cumin
1 teaspoon salt
2 tablespoons epazote
coarse black pepper to taste (we recommend Medium Grind Black Pepper)
1 tablespoon olive oil

Pupusas Dough:
3 cups masa harina
1 ½ cups warm water
½ teaspoon salt
black pepper to taste (we recommend Fine Grind Black Pepper)
1 cup cheese, grated (we recommend Salvadoran cheese or queso fresco, but you can substitute your favorite cheese)

Pupusas (cheese stuffed masa cakes) are a national dish of El Salvador. Our recipe includes tender pork, fresh bell pepper, onion, garlic and mouth-watering Roma tomatoes. These thick and soft, stuffed tortillas are normally eaten with curtido (a spicy, crispy, tangy slaw), but are just as good on their own. See our easy to make recipe for Curtido.

Making the pork filling

Cut the pork into small cubes.
Season the pork with salt, pepper and cumin.
In a medium saucepan, heat the oil over medium.

Add pork chunks to the heated oil and cook over medium heat until golden brown.

Pour enough water into the saucepan to cover your pork by about 2 inches. Bring the water to a simmer and continue cooking until most of the liquid is evaporated (about 3 hours). Pork will be very tender when done.

Uncover the pan and continue cooking your pork until golden brown and crispy (turning frequently).

Into a food processor, combine the following:
onions
bell peppers
tomatoes
garlic
epazote

Puree until smooth.

Add the tomato mixture to your browning pork and loosen any browned bits from the bottom of the pan. Mix ingredients together.

Turn down the heat and allow your pork filling to simmer another 30 minutes. Filling will be very thick when done.

Masa Dough

In a medium bowl, combine the following:
masa
salt
pepper
water

Stir the dough until mixed well. Dough should be soft but not sticky. Cover the dough with plastic wrap and allow it to sit for about 20 minutes.

Divide the dough into golf ball sized pieces.
Rub a small amount of olive oil into your hands.

Hold the dough in one hand and form an indentation into the center of the ball with the thumb of your other hand. Turn the dough in your hand, flattening the edges into a bowl-shaped disk.

Fill your dough bowl with the pork mixture and ½ tablespoon of cheese. Bring edges of the dough together and squeeze closed to form a seal around the filling.

Place the stuffed dough on a working surface and gently press down with the palm of your hand to flatten into a thick pancake.

In a skillet, warm a small amount of oil. Place the pupusa pancake into your heated skillet and allow it to brown on each side, flipping when necessary (about 2 – 3 minutes on each side).

Remove the pupusas from the heat and serve warm. We recommend serving with fresh curtido (Salvadoran slaw). Also try stuffing your next batch with Carne Asada, a tender, juicy Salvadoran grilled steak, or for a mixed cuisine treat, add tasty Mexican Refried Beans to your filling.

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Stuffed Pork Pupusas
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