• Cuisine: Central/South American
• Course: Main Course
• Features: Kid-Friendly

Ingredients:

• 2 pounds boneless pork shoulder, cut into 1-inch cubes
• 2 tablespoons garlic powder
• 1 tablespoon ground cumin
• 1 tablespoon achiote powder
• Salt
• 1/2 cup olive oil
• 1/2 cup coarsely chopped yellow onion
• 1 small green bell pepper, stemmed, seeded and cut into quarters
• 1 medium Roma tomato, seeded and coarsely chopped
• 1 head garlic, peeled and finely minced
• 8 cups shredded pepper jack cheese

• 1 large Napa cabbage
• 1 large carrot, peeled and trimmed
• 1 medium red bell pepper, stemmed and seeded
• 1 medium red onion
• 1 cup champagne vinegar
• 1/4 cup water, plus more as necessary
• 1 1/2 tablespoons sugar
• 1 tablespoon ground cumin

• 4 large Roma tomatoes
• 2 jalapeño chili peppers
• 1 yellow onion
• 1/2 cup olive oil
• 1/2 cup water, or as needed
• Salt

• 2 1/4 pounds masa harina (corn) flour
• 1 tablespoon Salt
• Up to 3 quarts water

Directions:

For the filling: Season the cubes of pork with the spices and salt, rubbing them into the meat. In a large skillet over medium heat, heat the oil until it shimmers. Add the pork and cook for 30 minutes, stirring occasionally so that the meat does not burn. Add the onion, bell pepper, tomato and garlic. Cook for 5 minutes, stirring to mix well; the consistency should be crisp and vegetables should have sweated and become somewhat caramelized. Transfer in batches to the bowl of a food processor along with evenly divided portions of the pepper jack cheese. Puree until somewhat smooth, with a slight texture. Set aside.

For the curtido (cabbage slaw): Cut the vegetables into very thin sticks (julienne), placing them in a large bowl as you work. Add the champagne vinegar, water, sugar and cumin and toss to combine. Set aside.

For the tomato sauce: Over an open flame, grill the tomatoes, jalapeño chili peppers and onion until they are charred. Cut the tomatoes in half, discard the jalapeño chili pepper stems and cut the onions into 1-inch slices.

Heat the oil in a medium saucepan over medium heat, until it shimmers. Add the grilled vegetable pieces, water and salt to taste. Cook for 5 to 7 minutes, adding water as necessary. Transfer to a blender and puree until smooth; taste and adjust seasonings. Set aside.

For the dough: Combine the flour and salt in a large bowl. While kneading with your hands, slowly add water until a dough forms that is easy to shape. If the dough is too hard and grainy, add water; if the dough is too watery, add flour.

To assemble: Have ready a large baking sheet lined with parchment paper or wax paper.

Using your hands, place 3 tablespoons of the pupusa dough in 1 hand and create a well in the dough using your other hand. Spoon 1 tablespoon of the pork filling into the well and close up the dough tightly. Shape the dough into a 1/4-inch or 1/2-inch-thick disk that is 5 to 6 inches wide. Layer the pupusas on the baking sheet.

Heat the oil in a large nonstick skillet over medium-high heat until it shimmers. Working in batches, sear the pupusas for 2 to 3 minutes on each side, or longer if you like them toasted. Stack the finished pupusas on the lined baking sheet and tent loosely with aluminum foil. Place 3 pupusas on individual plates. Top them with the curtido and ladle the tomato sauce around the plate. Serve warm.

Recipe Source:

From Ceiba chef de cuisine Victor Albisu.

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