Total:
2 hr 20 min
Active:
35 min
Yield:
6 pupusas
Level:
Intermediate
Total:
2 hr 20 min
Active:
35 min
Yield:
6 pupusas
Level:
Intermediate

Ingredients

Chicharron: 
  • 1 pound pork shoulder
  • 1/4 cup chopped onion
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped tomato
Pupusa Dough:
  • 3 cups masa harina
  • 1 1/2 cups warm water
  • 1/2 teaspoon salt, optional
Filling:
  • 1/2 cup refried beans, optional
  • 1 cup grated quesillo (Salvadoran cheese), or substitute queso fresco, mozzarella or farmer's cheese
  • Vegetable oil or rendered pork fat, for browning

Directions

Watch how to make this recipe.

For the chicharron: Place the whole pork in pot with 1/2 cup water to cover the bottom of the pot. Simmer until tender, about 1 hour. The water will have absorbed or evaporated. Pan fry the pork for 2 to 3 minutes in the dry pot. Place the meat in a food processor and grind with the onions, peppers and tomatoes until it produces about 1 cup of paste. 

For the pupusa dough: In a large bowl, stir together the masa harina with the water and salt if using and mix it well. Add more water if the dough becomes too hard or cracked. Let the dough rest, covered with plastic wrap, for about 15 minutes. 

While the dough sits, make the filling: Mix the refried beans, if using, in a food processor until smooth. Then mix together with the cheese and 1 cup chicharron. 

Divide the dough into about 6 pieces. Form a ball of dough, and then make a pocket in the ball. Place a tablespoon of your filling in the pocket, and carefully wrap the dough around the filling to seal it inside the dough ball. Flatten the ball into a flat disk shape about 1/4-inch thick. Make sure the filling does not leak. 

Coat a very heavy skillet, such as cast iron, with a small amount of oil. Heat the skillet over medium heat, and place the pupusas in the skillet. Allow to brown on each side, flipping as necessary, 5 to 6 minutes. Remove from the heat and serve warm. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Salvadorian White Corn Cakes with Pork, Beans, and Cheese: Pupusas

Recipe courtesy of Alex Garcia

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c