Pupusas (Pork)
45 mins
Serves 1
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Pupusas (Pork)
tiktok.com
45 mins
Serves 1
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Directions
1
Cut and season the pork.
2
Cut and season the pork.
3
Cut and season the pork.
4
Set pan to medium-high heat. Once the pan is hot, add in 1/2 tablespoon of oil or lard.
5
Set pan to medium-high heat. Once the pan is hot, add in 1/2 tablespoon of oil or lard.
6
Set pan to medium-high heat. Once the pan is hot, add in 1/2 tablespoon of oil or lard.
7
Add the seasoned pork to the hot pan and cook until a beautiful crust forms (this may take up to 45 minutes).
8
Add the seasoned pork to the hot pan and cook until a beautiful crust forms (this may take up to 45 minutes).
9
Add the seasoned pork to the hot pan and cook until a beautiful crust forms (this may take up to 45 minutes).
10
Add tomatoes and onions for extra flavor.
11
Add tomatoes and onions for extra flavor.
12
Add tomatoes and onions for extra flavor.
13
Once cooled slightly, transfer the pork mixture to a food processor and blend until finely ground.
14
Once cooled slightly, transfer the pork mixture to a food processor and blend until finely ground.
15
Once cooled slightly, transfer the pork mixture to a food processor and blend until finely ground.
16
Add mozzarella cheese and mix with the pork until it has a paste consistency.
17
Add mozzarella cheese and mix with the pork until it has a paste consistency.
18
Add mozzarella cheese and mix with the pork until it has a paste consistency.
19
Prepare the masa, using a little bit of olive oil to prevent sticking.
20
Prepare the masa, using a little bit of olive oil to prevent sticking.
21
Prepare the masa, using a little bit of olive oil to prevent sticking.
22
Grab some masa and flatten it out, cupping your hand to make a divot in the middle.
23
Grab some masa and flatten it out, cupping your hand to make a divot in the middle.
24
Grab some masa and flatten it out, cupping your hand to make a divot in the middle.
25
Grab some chicharrón filling, place it in the middle of the masa, and start to fold the masa around it.
26
Grab some chicharrón filling, place it in the middle of the masa, and start to fold the masa around it.
27
Grab some chicharrón filling, place it in the middle of the masa, and start to fold the masa around it.
28
Remove any excess masa and start shaping the pupusa.
29
Remove any excess masa and start shaping the pupusa.
30
Remove any excess masa and start shaping the pupusa.
31
Set the comal to medium-high heat.
32
Set the comal to medium-high heat.
33
Set the comal to medium-high heat.
34
When the edges of the pupusa start to change color, flip it.
35
When the edges of the pupusa start to change color, flip it.
36
When the edges of the pupusa start to change color, flip it.
37
Keep flipping them occasionally to ensure they turn golden brown and cook evenly.
38
Keep flipping them occasionally to ensure they turn golden brown and cook evenly.
39
Keep flipping them occasionally to ensure they turn golden brown and cook evenly.
Ingredients
12 oz pork
12 oz pork
12 oz pork
0.5 tsp Salt
0.5 tsp Salt
0.5 tsp Salt
0.25 tsp pepper
0.25 tsp pepper
0.25 tsp pepper
1 tsp garlic powder
1 tsp garlic powder
1 tsp garlic powder
1 tsp onion powder
1 tsp onion powder
1 tsp onion powder
0.5 a tomato
0.5 a tomato
0.5 a tomato
0.25 an onion
0.25 an onion
0.25 an onion
12 oz Mozzarella Cheese
12 oz Mozzarella Cheese
12 oz Mozzarella Cheese
0.5 tbsp oil or lard
0.5 tbsp oil or lard
0.5 tbsp oil or lard
masa
masa
masa
olive oil
olive oil
olive oil
Equipment
food processor
comal
pan
bowl
griddle
Tips
Mozzarella cheese is a great alternative to Salvadorian quesillo cheese.
Mix the pork and cheese until it has a paste consistency; this allows the cheese to act as a binding material.
Lightly dip hands in oil or water to keep the masa hydrated and prevent sticking.
It’s okay if small cracks appear in the masa.