Pupusas are a beloved dish in El Salvador. The dough is traditionally made from masa harina (nixtamalized corn, which tortillas are also made from), which was tough to replace but I think this blend of flours works very well. This type of seasoned pork filling is called chicharrón, but it is not to be confused with fried pork belly (here) yes, different countries use the same word to mean different things! You can also fill them with “Queso” Amarillo, or even a blend of a little meat and a little “cheese.” Have fun with it!
Ingredients
For the Chicharron Filling
- 1 lb (455 g) ground pork
- ¾ tsp (5 g) fine Himalayan salt
- ½ tsp (1 g) freshly ground black pepper
- ½ medium tomato, diced
- ½ medium onion, diced
- 2 tsp (4 g) dried oregano
For the Dough
- 1 cup (112 g) sifted coconut flour
- 1 cup (128 g) tapioca starch
- ½ tsp fine Himalayan salt
- 1½ cups (355 ml) filtered water
- Olive oil, for forming the dough
- 2 tbsp (28 g) fat of choice for frying (lard, ghee, coconut oil or avocado oil), plus extra as needed Curtido, for garnish
How to Make It
- First, prepare the filling. Heat a large skillet over medium heat for 1 to 2 minutes. Add the ground pork and cook, stirring occasionally, for about 5 minutes. Add the remaining filling ingredients to the pan and cook for an additional 5 to 10 minutes, or until the pork is cooked through. Remove from the heat and allow to cool while you prepare the dough.
- To prepare the dough, it is important to measure coconut flour precisely. I prefer measuring for baked goods by weight rather than volume since it is more accurate. I use a fine-mesh strainer to sift my flours, then scoop with my measuring cups and level with a knife.
- In a large mixing bowl, combine the flours and salt and stir well. Add the water and use a spoon to stir and form a dough. Continue to work the dough using your hands, then allow the dough to rest for several minutes to soak up the water.
- Rub a little olive oil into your hands to make it easier to work with the dough. Divide the dough into 8 portions. Roll a portion into a ball between your palms, then press your thumb in the middle a few times to form a pocket. Add about 2 tablespoons (30 g) of the filling, a slice of “Queso,” or a mixture of both, and press the opening closed. Gently flatten the ball into a disk shape. Repeat with the remaining dough.
- In a medium skillet, heat your fat of choice over medium heat for 2 to 3 minutes. Cook the pupusas in batches so you don’t overcrowd the pan. Cook them for 3 to 4 minutes on each side, or until browned and crispy. Drain on a paper towel–lined plate.
- Serve with generous amounts of curtido. This recipe works well to make a double or triple batch of pupusas and freeze for later. To reheat from frozen, cook in a skillet for 5 to 10 minutes, or until warmed through.
