San Salvador-Style Pupusas de Chicharrón

This healthier version of traditional pupusas uses whole-food, organic ingredients and avoids industrial seed oils for a more nutritious choice.

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Ingredients

  • 3 cups organic masa harina (corn flour)
  • 2 to 2 1/2 cups warm water
  • 1 tablespoon avocado oil
  • 1/2 pound pork shoulder, diced
  • 1 roma tomato, chopped
  • 3 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1 teaspoon dried oregano
  • Sea salt to taste

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What you'll need

Instructions

  1. Soak or prepare the masa: mix the masa harina with a pinch of salt and enough warm water to form a soft, pliable dough (like playdough, not stiff). Cover with a damp towel and rest 10 minutes.
  2. In a large skillet, heat avocado oil over medium heat. Add diced pork and brown well. Stir in garlic, onion, tomato, oregano, and salt. Cook about 15 minutes, until the pork is fully cooked through. Let cool slightly.
  3. Pulse the cooled pork mixture in a food processor to a coarse paste — this is the chicharrón filling. It should be spreadable, not chunky.
  4. With lightly oiled hands, divide the dough into 8 balls. Press a deep well into each ball with your thumb, fill with about 1 tablespoon of the pork paste, pinch the dough closed over the filling, then gently pat between your palms into a flat disc about 1/2 inch thick.
  5. Heat a griddle or skillet over medium heat and grease lightly with avocado oil. Cook the pupusas 4-5 minutes per side, until golden brown with charred spots.
  6. Serve warm topped with curtido (tangy cabbage slaw) and a mild tomato salsa roja — the traditional Salvadoran accompaniments.

FAQ

Is this San Salvador-Style Pupusas de Chicharrón gluten-free?

Yes, since masa harina is made from corn and does not contain wheat products.

Can I use olive oil instead of avocado in the filling?

Absolutely! Olive oil can be used as a substitute for mashed avocado or alongside it to add flavor and moisture.

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