Makes 40 pupusas
 

Ingredients

For Curtido

1 green cabbage: shredded

1 medium red onion: sliced

3 medium carrots: grated

8 oz. distilled white vinegar

4 cups water

½ tablespoon dried oregano

2 tablespoons salt (or to taste)

MIX IN ONE BIG BOWL

​

For Chicharron

4 lbs. pork shoulder, cut into 1-inch cubes

1 tablespoon salt

1 large tomato diced

1 small green pepper diced

1 small red pepper diced

1 medium white onion diced

4 garlic cloves diced

2 packets of Goya Adobo Seasoning

MIX EVERYTHING TOGETHER

​

For Harina Mazeca - (flour)

6 cups masa harina (Mazeca Flour)

5 cups warm water

MIX UNTIL SOFT

​

For Filling

4 lbs. Polly-O mozzarella cheese grated

1 small green pepper blended with

2 oz. of water

​

For Tomato Sauce

3 large tomatoes blended

½ teaspoon salt

1 pinch cumin

1 tablespoon chicken bouillon

1 cup Ragu traditional sauce

​

​

Directions

1.Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. In another bowl, combine the vinegar, oregano, and salt. Pour over the coleslaw and toss to coat. Once thoroughly mixed, chill for at least 20 minutes in the refrigerator, or chill overnight for best results.

​

2. Make the chicharron: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt and seasoning. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.

 

3. Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.

 

4. Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.

 

5. Fill a small bowl with water and a bit of oil and set near your workstation. You’ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.

 

6. Take a golf ball-sized portion of dough and roll into a ball, and then flatten into an even round.

 

7. Fill the dough round with ½ tablespoon chicharron paste, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it’s completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.

 

8. Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown.

 

9. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.