Salvadoran Pulled Pork Pupusas
- Number of Servings: 8
Ingredients
FOR THE PORK FILLING:1 ½ pounds lean pork butt, trimmed and cubed1 teaspoon salt1 teaspoon ground black pepper6 cups water1 (15-ounce) can diced tomatoes1 sweet onion, diced2 cloves garlic1 Jalapeño, diced½ teaspoon Mexican oregano1/8-teaspoon ground cinnamonFOR THE CORN DOUGH:3-½ cups masa harina2 ¼ cups warm water½ teaspoon saltOlive oilFOR THE TOPPING:1-½ cups shredded Cotija Queso Seco Cacique cheese
Total Time: 29 hr 25 min
Prep 1 hr 0 min Inactive 24 hr 30 mi Cook 3 hr 55 min
FOR THE PORK FILLING:
Season the pork with the salt and pepper, and place in a medium saucepan. Add enough water to cover by 2-inches, about 6 cups. Bring to a simmer and partially cover the pot; cook until the meat is very tender and almost all of the liquid has evaporated, about 3 hours. Uncover the pork and let it slightly pan fry in its own fat, stirring, until golden brown.
Meanwhile, combine the tomatoes, onion, garlic, jalapeño, oregano and cinnamon in a blender. Puree until smooth. Add the tomato mixture to the pork in the saucepan and stir to loosen any browned bits from the bottom of the pan. Lower the heat and simmer for another 30 minutes, or until pork is falling apart and most of the liquid has reduced from the sauce. The pork mixture should be very thick. Set aside to cool while you prepare the masa dough. (This will yield more pork than you need for this recipe but any leftover can be frozen and/or used in other recipes. It makes a great filling for tacos, burritos, quesadillas or enchiladas and also works well as a sandwich filling when mixed with a tangy barbecue sauce.)
FOR THE DOUGH:
In a bowl, combine the masa harina with the warm water and salt mix until soft dough forms. Let stand for 20 to 30 minutes. Stir in up to a ¼ cup of cold water, until the dough become soft but not sticky. Divide the dough into 40 smaller than a golf ball size pieces. Keep the dough covered as you work.
TO FORM A PUPUSA:
Rub the palm of your hands with a little olive oil. While holding of the dough balls in 1 hand, press the thumb of the other hand in the middle of the ball of dough to form an indentation, then turning the dough, begin to flatten it with your fingertips into a 2-inch concave disk resembling a small bowl. In the center of the disk, add 1 tablespoons of the pork. Bring the edges of the dough together over the filling and squeeze to form a seal. Working gently, press the dough into a flattened disk, flattening the dough middle and edges to form a thick pancake shape about 2-inches in diameter. Repeat with the remaining dough and filling.
Lightly rub the pupusas with oil and place them on a heated, greased griddle over medium-high heat. Cook each side until golden brown in spots and slightly puffy, 3 to 4 minutes per side.
FOR THE TOPPING:
Melt the cheese in the microwave and spoon over the pupusas. Serve 5 pupusas per serving hot with a simple salad of chopped onions, parsley, and tomatoes.
Serving Size: Yield: 40 pupusas (5 pupusas per serving) 8 servings Level: Difficult
Number of Servings: 8
Recipe submitted by SparkPeople user CHUCKLES0719.
Prep 1 hr 0 min Inactive 24 hr 30 mi Cook 3 hr 55 min
FOR THE PORK FILLING:
Season the pork with the salt and pepper, and place in a medium saucepan. Add enough water to cover by 2-inches, about 6 cups. Bring to a simmer and partially cover the pot; cook until the meat is very tender and almost all of the liquid has evaporated, about 3 hours. Uncover the pork and let it slightly pan fry in its own fat, stirring, until golden brown.
Meanwhile, combine the tomatoes, onion, garlic, jalapeño, oregano and cinnamon in a blender. Puree until smooth. Add the tomato mixture to the pork in the saucepan and stir to loosen any browned bits from the bottom of the pan. Lower the heat and simmer for another 30 minutes, or until pork is falling apart and most of the liquid has reduced from the sauce. The pork mixture should be very thick. Set aside to cool while you prepare the masa dough. (This will yield more pork than you need for this recipe but any leftover can be frozen and/or used in other recipes. It makes a great filling for tacos, burritos, quesadillas or enchiladas and also works well as a sandwich filling when mixed with a tangy barbecue sauce.)
FOR THE DOUGH:
In a bowl, combine the masa harina with the warm water and salt mix until soft dough forms. Let stand for 20 to 30 minutes. Stir in up to a ¼ cup of cold water, until the dough become soft but not sticky. Divide the dough into 40 smaller than a golf ball size pieces. Keep the dough covered as you work.
TO FORM A PUPUSA:
Rub the palm of your hands with a little olive oil. While holding of the dough balls in 1 hand, press the thumb of the other hand in the middle of the ball of dough to form an indentation, then turning the dough, begin to flatten it with your fingertips into a 2-inch concave disk resembling a small bowl. In the center of the disk, add 1 tablespoons of the pork. Bring the edges of the dough together over the filling and squeeze to form a seal. Working gently, press the dough into a flattened disk, flattening the dough middle and edges to form a thick pancake shape about 2-inches in diameter. Repeat with the remaining dough and filling.
Lightly rub the pupusas with oil and place them on a heated, greased griddle over medium-high heat. Cook each side until golden brown in spots and slightly puffy, 3 to 4 minutes per side.
FOR THE TOPPING:
Melt the cheese in the microwave and spoon over the pupusas. Serve 5 pupusas per serving hot with a simple salad of chopped onions, parsley, and tomatoes.
Serving Size: Yield: 40 pupusas (5 pupusas per serving) 8 servings Level: Difficult
Number of Servings: 8
Recipe submitted by SparkPeople user CHUCKLES0719.
Nutritional Info Amount Per Serving
- Calories: 515.7
- Total Fat: 24.6 g
- Cholesterol: 51.0 mg
- Sodium: 1,310.1 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 4.3 g
- Protein: 29.7 g
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