Recipe courtesy of Alex Garcia

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

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 6 servings
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Ingredients

1 pound corn flour, ground for tortillas

1 cup water

1/3 cup melted butter

2 tablespoons lard

1 onion, cut into small dice

8 ounces roasted pork, diced

8 ounces queso blanco, grated

Salt

Directions

  1. In a standing mixer fitted with a whisk attachment, combine corn flour, water, and butter. Mix until incorporated into dough. Let dough rest for 1/2 hour.
  2. In a medium saute pan melt lard. Add onion and pork and cook until translucent, set aside and cool.
  3. Portion the dough in small balls, approximately 1 ounce, and flatten with hands. Place approximately 1 tablespoon of the pork stuffing on top of each flattened dough and sprinkle with cheese. Cover with another flattened disk of dough and seal edges by pinching them together.
  4. Cook in electric flat top or cast iron griddle for approximately 4 minutes on each side or until golden brown. Serve with refried beans.

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