Description
This is a fairly authentic version of the popular Salvadorean dish. It does take some time, however it is well worth the effort! You can purchase pre-made chicharron at specialty markets, however this recipe tastes just like it. I also make the salsa roja and curtido ahead of time (the salsa freezes very well, and the curtido can stay in the fridge at least a week).
Ingredients
- 4 cups plain tomato sauce
- 1 cup water
- 4 bunches fresh cilantro, chopped
- 1 green bell pepper, seeded and chopped
- 1 onion, chopped
- 2 cloves garlic, crushed (Optional)
- 1 cube chicken bouillon
- salt to taste
- ½ head cabbage, shredded
- 1 large carrot, peeled and grated
- ½ cup white vinegar
- 3 scallions, minced
- 2 tablespoons dried oregano
- 1 pinch crushed red pepper flakes
- 1 (12 ounce) package bacon, or to taste
- 4 tomatoes, halved, or more to taste
- 1 green bell pepper, seeded and quartered
- 1 cup grated Monterey Jack cheese
- 2 cloves garlic, minced (Optional)
- salt to taste
- 4 cups masa harina, or more to taste
- 2 cups water, or as needed
- ½ cup vegetable oil for frying
Instructions
- Combine tomato sauce
- water
- cilantro
- green bell pepper
- onion
- crushed garlic
- bouillon cube
- and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft
- about 20 minutes. Let salsa roja cool for 10 minutes.
- Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely
- about 1 hour
- and refrigerate.
- Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar
- scallions
- oregano
- and red pepper flakes. Chill curtido until serving.
- Place bacon in a large skillet and cook over medium-high heat
- turning occasionally
- until almost fully cooked and not yet crispy
- 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes
- quartered green bell pepper
- Monterey Jack cheese
- and minced garlic. Puree and season the chicharron with salt.
- Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly
- about 2 tablespoons at a time
- mixing well after each addition
- until dough is moist but still firm. Cover with a wet towel.
- Heat 1/2 cup oil a large skillet over medium-high heat.
- Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole
- close it up
- and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown
- about 2 minutes per side. Repeat with the remaining dough and chicharron.
- Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.
Prep Time: 1 hr
Cook Time: 39 mins
Total Time: 2 hrs 54 mins
Servings: 15