PUPUSA DOUGH:
- 3 cups masa harina
- 1 1/2 cups tepid to warm water
- 1/2 teaspoon salt, optional
FILLING:
- 1/2 cup refried beans, optional
- 1 cup grated quesillo (Salvadoran cheese), or substitute queso fresco, mozzarella or farmer's cheese
- Vegetable oil or made pork fat, for browning
Directions
For that chicharron: Put the whole pork in pot with 1/2 cup water to pay for the foot of the pot. Simmer until tender, about one hour. Water may have absorbed or evaporated. Pan fry the pork for two to three minutes within the dry pot. Put the meat inside a mixer and grind using the onions, peppers and tomato plants until it creates about 1 cup of paste.
For that pupusa dough: Inside a large bowl, stir together the masa harina using the water and salt if using and blend rid of it. Increase the water when the dough becomes way too hard or cracked. Allow the dough rest, engrossed in plastic wrap, for around fifteen minutes.
As the dough sits, result in the filling: Mix the refried beans, if using, inside a mixer until smooth. Then mix along with the cheese and 1 cup chicharron.
Divide the dough into about 6 pieces. Form a ball of dough, and then suggest a pocket within the ball. Convey a tablespoon of the filling out the pocket, and thoroughly wrap the dough round the filling to close it within the dough ball. Flatten the ball right into a flat disk shape about 1/4-inch thick. Make certain the filling doesn't leak.
Coat a really heavy skillet, for example surefire, with a tiny bit of oil. Heat the skillet over medium heat, and put the pupusas within the skillet. Let it brown on every side, flipping as necessary, five to six minutes. Remove in the heat and serve warm.
This recipe was supplied by a chef, restaurant or culinary professional and might have been scaled lower from the bulk recipe. The Meals Network Kitchens chefs haven't tested this recipe, within the proportions indicated, and for that reason, we can't make any representation regarding the results.