Directions
- 1Cut and season the pork.
- 2Set pan to medium-high heat. Once the pan is hot, add in 1/2 tablespoon of oil or lard.
- 3Add the seasoned pork to the hot pan and cook until a beautiful crust forms (this may take up to 45 minutes).
- 4Add tomatoes and onions for extra flavor.
- 5Once cooled slightly, transfer the pork mixture to a food processor and blend until finely ground.
- 6Add mozzarella cheese and mix with the pork until it has a paste consistency.
- 7Prepare the masa, using a little bit of olive oil to prevent sticking.
- 8Grab some masa and flatten it out, cupping your hand to make a divot in the middle.
- 9Grab some chicharrón filling, place it in the middle of the masa, and start to fold the masa around it.
- 10Remove any excess masa and start shaping the pupusa.
- 11Set the comal to medium-high heat.
- 12When the edges of the pupusa start to change color, flip it.
- 13Keep flipping them occasionally to ensure they turn golden brown and cook evenly.
Ingredients
- 12 oz pork
- 0.5 tsp Salt
- 0.25 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 a tomato
- 0.25 an onion
- 12 oz Mozzarella Cheese
- 0.5 tbsp oil or lard
- masa
- olive oil
Equipment
food processorcomalpanbowlgriddle
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.
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