Salvadoran Stuffed Masa Cakes 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.

SALVADORAN STUFFED MASA CAKES

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.