Pupusas Revueltas with Homemade Chicharrón

Method

1. Start the curtido ahead. Shred the cabbage 2 to 3 mm thin, cut the carrot into fine matchsticks, slice the onion thinly and the jalapeño into thin rings (remove the seeds for less heat). Scald with boiling water for 1 minute, drain and squeeze dry, then toss with the vinegar, water, crumbled oregano and salt. Pack into a clean jar, pressing down so the liquid rises, and refrigerate for at least 2 h; overnight is best, as the flavour turns rounder and tangier.

   Add in this stepCabbage 150 gCarrot 30 gOnion 25 gJalapeño ½Dried oregano ½ tspApple cider vinegar 60 mlWater 30 mlSalt ½ tsp

2. For the chicharrón, cut the pork into 1.5 cm cubes and put them in a 20 cm frying pan with the water and salt. Bring to a boil over medium-high heat and cook uncovered for 22 min, stirring now and then, until all the water has evaporated and the fat starts to render. Turn down to medium heat and fry the pork in its own fat for 7 min, stirring, until golden brown on all sides. Watch for spatters once the water is gone.

   Add in this stepPork shoulder (with some fat) 150 gWater 200 mlSalt ½ tsp

   medium-high heat→medium heat

3. Lift the pork out with a slotted spoon, leaving the fat in the pan. Put it in a food processor (or mince it very finely with a knife) with the roughly chopped tomato, bell pepper and onion, and pulse into a coarse paste. Return the paste to the pan and cook over medium heat for 4 min, stirring, until it looks dry and pulls away from the pan; a wet filling makes pupusas burst. Let it cool.

   Add in this stepTomato 1Green bell pepper 35 gOnion 25 g

   medium heat

4. For the salsa, put the whole tomatoes, the onion in thick slices and the unpeeled garlic in a dry pan over medium-high heat and char for 10 min, turning, until blackened in spots and soft. Peel the garlic and blend everything with the water and salt. Wipe out the pan, add 1 teaspoon of fat from the chicharrón pan, pour in the salsa and simmer over medium-low heat for 4 min, until slightly thickened and smoky.

   Add in this stepTomatoes 2Onion 25 gGarlic clove 1Water 50 mlSalt ¼ tsp

   medium-high heat→medium-low heat

5. Mix the masa harina and salt, add the warm water little by little and knead for 2 min into a soft, smooth dough that does not crack when flattened. Cover with a damp cloth. Mix the cooled chicharrón paste with the mashed beans and grated cheese; this is the revuelta filling. Divide the dough into 4 balls of about 110 g and the filling into the same number of portions.

   Add in this stepMasa harina (nixtamalised corn flour) 200 gSalt ¼ tspWarm water 260 mlRefried red beans 80 gMozzarella (or quesillo) 100 g

6. Rub your hands with a little of the oil. Cup a ball of dough in your palm into a 10 cm bowl, press in a portion of filling, close the dough over it and pat between your palms, rotating, into a 13 cm disc about 1 cm thick. Pupuseras pat quickly and lightly; pressing hard pushes the filling out. Patch any cracks with a little dough.

   Add in this stepVegetable oil 0.6 tbsp

7. Heat a 26 cm heavy pan or comal over medium heat, wipe it with the remaining oil and cook the pupusas, in batches if needed, for 4 min per side, until deeply spotted, puffed and sizzling at the edges. The pork is already cooked, so you only need to heat the filling through. Serve right away with plenty of curtido and the salsa roja.

   Add in this stepVegetable oil 0.4 tbsp

   medium heat