Salvadoran pulled pork pupusas recipe cabbage

Introduction

Original Recipe courtesy world wide web.foodnetwork.com/recipes/emeril-
lagasse/salvadoran-pulled-pork-pupusas
-with-pickled-cabbage-recipe/index.html (Obviously I tweaked it.) Original Recipe courtesy world wide web.foodnetwork.com/recipes/emeril-
lagasse/salvadoran-pulled-pork-pupusas
-with-pickled-cabbage-recipe/index.html (Obviously I tweaked it.)

Quantity of Servings: 8

Ingredients

For That PORK FILLING:
1 ° pounds lean pork butt, trimmed and cubed
1 teaspoon salt
1 teaspoon ground pepper
6 cups water
1 (15-ounce) can diced tomato plants
1 sweet onion, diced
2 cloves garlic clove
1 Jalape°o, diced
° teaspoon Mexican oregano
1/8-teaspoon ground cinnamon
For That CORN DOUGH:
3-° cups masa harina
2 ° cups tepid to warm water
° teaspoon salt
Essential olive oil
For That TOPPING:
1-° cups shredded Cotija Queso Seco Cacique cheese

Directions

Total Time: 29 hr 25 min
Prep 1 hr min Inactive 24 hour 30 mi Prepare 3 hr 55 min

For That PORK FILLING:
Season the pork using the pepper and salt, and put inside a medium saucepan. Add enough water to pay for by 2-inches, about 6 cups. Provide a simmer and partly cover the pot prepare before the meat is extremely tender and many of the liquid has evaporated, about 3 hrs. Identify the pork and allow it to slightly pan fry in the own fat, stirring, until golden brown.

Meanwhile, combine the tomato plants, onion, garlic clove, jalape°o, oregano and cinnamon inside a blender. Puree until smooth. Add some tomato mixture towards the pork within the saucepan and stir to release any browned bits from the foot of the pan. Lower heat and simmer for an additional half an hour, or until pork is failing and the majority of the liquid has reduced in the sauce. The pork mixture ought to be very thick. Put aside to awesome when you prepare the masa dough. (This can yield more pork than you'll need with this recipe but any leftover could be frozen and/or utilized in other recipes. It can make an excellent filling for tacos, burritos, quesadillas or enchiladas as well as is effective like a sandwich filling when combined with a tangy barbecue sauce.)
For That DOUGH:
Inside a bowl, combine the masa harina using the tepid to warm water and salt mix until soft dough forms. Let are a symbol of twenty to thirty minutes. Stir in up to and including ° cup of cold water, before the dough become soft although not sticky. Divide the dough into 40 smaller sized than the golf ball size pieces. Keep your dough covered while you work.
To Create A PUPUSA:
Rub the palm of the hands after some essential olive oil. While holding from the dough balls in 1 hands, press the thumb from the other hands in the center of the ball of dough to create an indentation, then turning the dough, start to flatten it together with your fingertips right into a 2-inch concave disk resembling a little bowl. In the heart of the disk, add 1 tablespoons the pork. Bring the perimeters from the dough together within the filling and squeeze to create a seal. Working lightly, press the dough right into a flattened disk, flattening the dough middle and edges to create a thick pancake shape a couple of-inches across. Repeat using the remaining dough and filling.
Gently rub the pupusas with oil and put them on the heated, greased griddle over medium-high temperature. Prepare both sides until golden brown in spots and slightly puffy, three or four minutes per side.
For That TOPPING:
Melt the cheese within the microwave and spoon within the pupusas. Serve 5 pupusas per serving hot having a simple salad of chopped onions, parsley, and tomato plants.

Meal: Yield: 40 pupusas (5 pupusas per serving) 8 servings Level: Difficult

Quantity of Servings: 8

Recipe posted by SparkPeople user CHUCKLES0719.