Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to share with you how I make some delicious pupusas de chicharrón, no these are not gorditas, they are very similar but they are pupusas. Like we have gorditas, Salvadorans have pupusas, Colombia, Venezuela, and Panama have arepas. I’m not Salvadoran but I love pupusas, and thanks to my Salvadoran friend, I’m able to make pupusas just how her mom makes them,so shout out to her for helping me with this recipe! They are seriously delicious, so please if you are from El Salvador don’t come after me if Im making them wrong 🙈 give me your tips so I can master this recipe 😊 I by no means trying to offend anyone by recreating a recipe out of my culture, I enjoy them as much as I enjoy a gordita( they are in my opinion very similar) cooking is an art so like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! 😘

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Pupusas de frijol a con queso 👉🏼    • HOW TO MAKE PUPUSAS, CURTIDO Y SALSA  

Tip!!!! Make sure the chicharrón is completely cooled down before stuffing the pupusas, also make sure your hands are wet using either water or oil before forming the pupusas, this will allow you to have more control of the dough.If your dough feels a little dry just add more water!
You can use your favorite mealting cheese, I personally don’t like mozzarella on this, I tried it and personally not my favorite so I used my favorite queso Oaxaca!
keep in mind the fatty the meat is the more oil it will let out, also your meat should let out some water, if it doesn’t, add it, coverig the meat, about 2 cups

Ingredients: makes about 10-12 popusas (8 for the size I made them)
Meat:
2 lbs picnic roast (pork shoulder) or pork belly boil with 2 cups water, 1/4 onion, 3 garlic cloves, 1 tbsp oregano, 1 tbsp garlic salt, and 1 tsp thyme
Chicharrón mix: 3 roma tomatoes, 1 red bell pepper, 1 green bell pepper, 1/4 onion, 3 garlic cloves 1 tbsp chicken bouillon, 1 tsp cumin, 1/2 tsp cayenne pepper( I like a little spice)
Dough:
4 cups Maseca ( instant corn masa )
2 tsp salt (optional)
3 1/2- 4 cups hot water
Salsa:
6 Roma tomatoes
2 garlic cloves
2 serrano (optional)
1 tsp oregano
2 tsp salt
Curtido:
1/2 cabbage head finely chopped
1/2 purple onion
1-2 cups shredded carrots
1 jalapeño or chile serrano
1/2 cup white vinagre
1/2 cup water
1 tbsp oregano
1/2 tbsp salt
1 serving of love 💕

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