Chicharron Pupusa Food

PUPUSAS DE CHICHARRóN (SALVADORAN PORK-STUFFED MASA CAKES)

Steps:

• Bring water to a boil with the bay leaf. As soon as it starts boiling, turn off heat. Add cabbage and let sit for about 2 minutes. Drain.
• In a glass container, combine cabbage with rest of the ingredients. Let it sit for at least 4-6 hours before using.
• Season pork chunks with salt, pepper, cumin and garlic powder.
• Heat oil in a medium-size skillet to medium heat. Add pork chunks and cook until golden brown. Add water, cover and cook until all liquid has evaporated and pork is fully browned and crispy.
• After cooking is done, in a food processor, process pork chunks, tomatoes, onion and green peppers in batches. The consistency should be pasty and NOT too watery. This is the filling.
• In a medium bowl, combine masa harina, salt, pepper and water. Work the dough until dough is soft but still firm. You may need to adjust the water. Divide into 10 -12 balls. Set aside.
• Heat a comal or griddle over medium heat.
• In a small bowl, combine about 2 cups of water with a few drops of oil. (Yes, water and oil do not mix, but this mixture will prevent dough from sticking to your hands.)
• Wet your hands with water-oil mixture.
• Grab a ball of masa, flatten it out in your hands-very much like a thick tortilla-put a spoonful of chicharrón in the center. Bring edges of the "tortilla" to the center to "close it up" and flatten in between your palms.
• Cook each pupusa on the hot comal for about 2 minutes per side.
• Serve with curtido.

SALVADORIAN-STYLE CHICHARRóN SHREDDED PORK

Steps:

• Gather the ingredients.
• Cut pork into several large pieces and place meat in slow cooker with 1 cup salsa, cumin, salt, and pepper to taste.
• Cook on low for 6 to 8 hours (or 4 hours on high) or until pork is fork tender.
• Remove pork from slow cooker, reserving liquid, and shred finely with a fork or using a food processor (fitted with plastic blade).
• Place shredded pork and reserved liquid in a large skillet and saute until liquid evaporates and pork starts to brown slightly. Stir in remaining salsa until desired consistency.
• If making pupusas, add pork and salsa back to a ​food processor, fitted with metal blade, and process with short pulses until finely ground.

PUPUSAS

Steps:

• Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
• Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
• Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
• Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
• Heat 1/2 cup oil a large skillet over medium-high heat.
• Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
• Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.