Chicharron-Stuffed Pupusas with Salsa Roja and Curtido

Recipe Collection: Main Dish

Chicharron-Stuffed Pupusas with Salsa Roja and Curtido bring the authentic taste of El Salvador to your table. This non-vegetarian dish combines thick corn tortillas with a rich chicharron filling, perfect for those seeking a gluten-free and dairy-free option. Bursting with flavors from the tangy salsa roja and refreshing curtido, these pupusas are ideal for family gatherings or meal prep. Serve them as a main dish or a delightful appetizer.

Easily access this recipe and more on the easyChef Pro App, where personalized recommendations, AI-powered pantry tracking, and smart shopping lists make meal planning a breeze. Select this recipe today and enjoy step-by-step guidance for a delicious homemade meal!

Overview

Pupusas are a traditional Salvadoran dish made of thick corn tortillas stuffed with a savory filling. This recipe features a delicious chicharron filling, complemented by a tangy salsa roja and a refreshing curtido. Though it requires some time, the authentic flavors make it worth the effort.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

Salvadoran

Serving Size: 15

Cooking Time: 174 minutes

Ingredients

• Salsa Roja:
• 4 Cups plain tomato sauce
• 1 Cup water
• 16 Ounces (oz) fresh cilantro, minced
• 1 Whole green bell pepper, seeded and minced
• 1 Whole onion, minced
• 2 Whole garlic cloves, minced (optional)
• 1 Ounce (oz) chicken bouillon cube
• 1 Pinch salt, to taste
• Curtido:
• 0.5 Whole head cabbage, shredded
• 1 Large carrot, peeled and grated
• 0.5 Cup white vinegar
• 3 Whole scallions, minced
• 2 Tablespoons (tbsp) dried oregano
• 1 Pinch red pepper flakes, crushed
• Chicharron:
• 12 Ounces (oz) bacon, packaged
• 4 Whole tomatoes, halved
• 1 Whole green bell pepper, seeded and quartered
• 1 Cup Monterey Jack cheese, grated
• 2 Whole garlic cloves, minced (optional)
• 1 Pinch salt, to taste
• 4 Cups masa harina
• 2 Cups water
• 0.5 Cup vegetable oil, for frying

Steps

1. Prepare Salsa Roja: Combine tomato sauce, water, cilantro, green bell pepper, onion, minced garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let cool for 10 minutes.
2. Blend Salsa Roja: Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more, stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
3. Prepare Curtido: Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill until serving.
4. Cook Chicharron: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season with salt.
5. Prepare Masa Dough: Mix masa harina and 0.5 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
6. Heat Oil: Heat 0.5 cup oil in a large skillet over medium-high heat.
7. Assemble Pupusas: Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
8. Serve: Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja. Enjoy your authentic Salvadoran meal!

Enjoy your homemade Chicharron-Stuffed Pupusas with Salsa Roja and Curtido!