Recipe courtesy of La Pupusa Urban Eatery
Chicharron Pupusa
- Level: Advanced
- Yield: 1 serving
- Total: 1 day 15 min (includes pickling time)
- Active: 1 hr 45 min
Ingredients
Curtido (Pickled Cabbage):
1/2 cabbage
1/2 onion
1 carrot, shredded
4 ounces oregano
2 ounces crushed red pepper flakes
1 ounce salt
1/2 cup vinegar
Chicharron Filling:
1 pound pork butt
2 tablespoons mustard
1 tablespoon salt, plus more to taste
1 tablespoon ground black pepper
1/2 cup oil
2 tomatoes
1 red bell pepper
1 onion
1 tablespoon chicken bouillon
2 tablespoon garlic powder
Masa:
2 cups corn flour
1 teaspoon salt
Salsa:
4 tomatoes
1 onion
2 ounces crushed red pepper flakes
2 ounces garlic powder
2 tablespoons salt
Oil, for cooking
Directions
- For the curtido (pickled cabbage): Julienne the cabbage and the onion. Place in a large bowl, then add the carrots and mix together. Place the oregano, crushed red pepper, salt, vinegar and 1 cup water in a blender and blend. Place in the bowl with the cabbage mixture and mix together. Let sit for about 1 day, refrigerated.
- For the chicharron filling: Cut the pork into cubes and place in a large bowl. Add the mustard, salt and pepper mix well. Place the pork in a saucepan with the oil at medium heat. Fry the pork until golden brown, then remove from the pan. Let air dry for 30 to 45 minutes, then feed through a a food processor or meat grinder, along with the tomatoes, red bell pepper and onion. Add the chicken bouillon, garlic powder and salt to taste. Mix well and refrigerate.
- For the masa: Place the corn flour in a large bowl, then add the salt, and slowly add 2 cups water, mixing. Continue to mix until the masa does not stick to your hands. Form into tennis ball sizes, then flatten out the dough by hand on a work surface.
- For the salsa: Place 2 quarts water in a pot along with the tomatoes, onions and crushed red pepper. Bring to boil, then simmer for about 30 minutes. Cool down for 20 minutes before placing in blender, then add the garlic powder and salt.
- For the chicharron pupusa assembly: To a round of pupusa dough, add 4 ounces chicharron filling to the center. Roll the edges of the masa over the filling and pinch the dough closed with your fingers. Continue with the remaining ingredients. Add a little bit of oil to a griddle and fry for 5 to 6 minutes on each side. Plate fried pupusas and serve with sides of pickled cabbage and salsa.