Pupusas de Chicharrón (salvadoran Pork-stuffed Masa Cakes)

 

Salvadorans take so much pride in their national dish, and for good reason: Pupusas are not only scrumptious, but also very versatile.

What you will need

1 small head of cabbage (look for a dense head, heavy for its size), shredded

1/4 cup pineapple vinegar (if you can’t find it, use rice vinegar instead)

1 small onion julienned or finely chopped

1 tablespoon dried oregano

1-2 carrots peeled and shredded

8 cups water

salt and pepper to taste

2 cups 2 cups instant corn masa (masa harina)

1¼ cups water

salt and pepper to taste

1 pound boneless pork, cut in small chunks (use boneless ribs or butt)

1 tablespoon olive oil

3 Roma tomatoes

1 small green bell pepper roughly chopped

1 medium onion roughly chopped

2 teaspoons garlic powder (NOT garlic salt)

2 teaspoons ground cumin

1 teaspoon dried oregano

salt and pepper

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