Ingredients
½headgreen cabbage,cored and shredded
1small white onion,sliced
2medium carrots,grated
4cupsboiling water
1cupwhite vinegar,distilled
1tbspdried oregano
2tspkosher salt
1tspvegetable oil
1lbpork shoulder,boneless, cut into 1-in cubes
1tspsalt
1medium tomato,diced
½green bell pepper,diced
1small white onion,diced
4cupsmasa harina
2tspsalt
3cupscold water
1cupmozzarella cheese,grated
1cuprefried bean,cooked
1tbspvegetable oil,for frying
Preparation
In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.
In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido and any leftover liquid in the bowl to an airtight jar or container.
Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium.
Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.
Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until thick paste forms. The mixture should not be watery. Set aside.
In a large bowl, whisk together the masa harina and salt, then add the water. Use hands to mix until the dough comes together with a clay-like texture.
Fill a small bowl with water and a bit of oil and set near the work station. Wet fingers with the mixture while working to keep the dough from sticking to the hands.
Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it’s completely sealed.
Then, pat out the ball between hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2 to 3 pupusas on the pan and cook for 2 to 4 minutes, or until the bottoms are golden brown.
Flip and cook on the other side for 2 to 4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.
Serve the pupusas with curtido. Enjoy!
