Salvadoran Stuffed Masa Cakes Food

PUPUSAS DE CHICHARRóN (SALVADORAN PORK-STUFFED MASA CAKES)

Pupusas de Chicharrón (Salvadoran Pork-Stuffed Masa Cakes) image

Chicharrón pupusas are one of the most beloved foods in El Salvador, but making them from scratch can be a challenge. Fortunately, we've got instant corn masa!

Provided by Suellen Pineda

Categories Dinner

Time 1h10m

Number Of Ingredients 19

Ingredients

1 SMALL 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 INSTANT CORN MASA FLOUR (MASA HARINA)
1¼ CUPS WATER
SALT AND PEPPER TO TASTE
1 POUND 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 TO TASTE

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.

Nutrition Facts :

SALVADORAN STUFFED MASA CAKES

Salvadoran Stuffed Masa Cakes image

Provided by Rubén Martínez

Categories Bean Pork Quick & Easy Mozzarella Meat Hominy/Cornmeal/Masa Gourmet

Yield Makes 16 cakes

Number Of Ingredients 6

Ingredients

1/2 pound fresh mozzarella, coarsely grated (2 cups)
1 cup cooked small red beans or kidney beans, rinsed and drained if canned
1 cup finely chopped chicharrón (fried pork rind)
4 cups corn tortilla flour (masa harina)
3 cups water at room temperature
Accompaniment: Salvadoran Coleslaw

Steps:

Toss together cheese, beans, pork rind, and 1/2 teaspoon salt in a large bowl with your hands, then press mixture firmly into 16 (1 1/2-inch) balls (for filling).
Combine tortilla flour, water, and 1/2 teaspoon salt in a large bowl and knead with your hands until a uniform dough forms, about 1 minute. (Dough should be moist but not sticky. If necessary, knead a little more tortilla flour or water into dough.)
Flatten 1/4 cup dough between moistened palms into a 4-inch disk. Wrap disk around a ball of filling, enclosing it, and form into a smooth ball. Reflatten between your palms into a 4-inch disk (1/2 inch thick; filling should remain hidden). Put on a tray lined with plastic wrap and cover with plastic wrap to prevent drying. Make 15 more pupusas.
Heat a comal or large (2-burner) griddle over medium-low heat until hot, at least 2 minutes. Brush lightly with oil, then cook pupusas in batches, turning and pressing lightly with a metal spatula every 2 to 3 minutes, until crusty and browned in spots (some cheese may ooze out), 10 to 12 minutes total per batch. Serve immediately.

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