El Salvadorian Pupusas

Chicharrones is basically pork meat with the fat marble through it (you can use butt roast or whatever you find that is boneless and fatty). You chop it into bite size pieces and put in a pan over medium heat and cook it down. Eventually in the cooking process the fat will liquify and ‘fry’ the pork meat. When the pork meat is golden brown it is done.

Wash tomatoes and cut in half and squeeze the seeds out. Cut onion into wedges. Put 1/3 of the cooked pork, tomatoes and onion into a food processor or blender and blend until pretty well blended together. Repeat until all ingredients are gone. Add salt to taste.

In a large bowl add masa and seasoned salt and combine well. Add water starting with 2 cups but add however much is needed. The dough must be very moist but still firm enough to maneuver.

Grab a golf ball sized piece of dough and form a ‘bowl’ with the masa. Now that you have your dough bowl fill it with the pork mixture. You want enough filling to cover the entire pupusa once you flatten it. Close the dough so that you cannot see the filling any more and flatten between your hands. Pat it with your hands to form a round shape that has the filling inside of it. Continue with the remaining dough and filling mixtures.

Now fry on a oiled griddle or pan for about 6-8 minutes on each side. Serve hot.