Pupusas Filled with Pork Shoulder, Mozzarella, and Refried Beans

tastecooking.com

Debbie Fenner

subheading: FOR THE FILLING:

1 LB pork shoulder

10 OZ shredded mozzarella cheese

1 (16-oz) can refried beans (or homemade)

Kosher salt and black pepper

subheading: FOR THE DOUGH:

4 C masa de maíz (typically sold as the brand Maseca)

3 C hot water (but not boiling)

subheading: FOR THE COMAL:

2 TBSP neutral oil

This recipe reflects how versatile the pupusa is; you’re free to make it your own. This particular version requires pork shoulder (or pernil), and you can season it with anything, really—my family usually goes for a blend of sazon, salt, pepper, and adobo. Making pupusas requires practice, and you may not get that perfect circle shape on your first try—I certainly didn’t. Fair warning: you should probably make a little more than the recipe yields . . . I know my dad and I always end up eating way more. This recipe reflects how versatile the pupusa is; you’re free to make it your own. This particular version requires pork shoulder (or pernil), and you can season it with anything, really-my family usually goes for a blend of sazon, salt, pepper, and adobo. Making pupusas requires practice, and you may not get that perfect circle shape on your first try-I certainly didn’t. Fair warning: you should probably make a little more than the recipe yields . . . I know my dad and I always end up eating way more.

Directions at tastecooking.com

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