CHICHARRON PUPUSA

Chicharron Pupusa image

Provided by Food Network

Time P1DT3h20m

Yield 4 servings

Number Of Ingredients 27

Ingredients

1 pound pork fat, cut into 2-inch cubes
1 pound pork butt, cut into 2-inch cubes
1 large onion, quartered
4 ounces garlic cloves
3 tablespoons salt
2 tablespoons ground cumin
16 ounces Masa, recipe follows
6 ounces Curtido, recipe follows
3 ounces Pupusa Sauce, recipe follows
1 quart masa
2 tablespoons salt
6 tablespoons salt
1 large cabbage, fine julienne
1 quart grated carrots
1 quart apple cider vinegar
2 large onions, pureed
4 ounces sugar
3 tablespoons oregano
3 tablespoons crushed red pepper flakes
5 bay leaves
4 ounces garlic cloves
1 large onion, quartered
2 tablespoons canola oil
2 quarts canned tomatoes
4 ounces sugar
2 tablespoons oregano
3 bay leaves

Steps:

Render pork fat in a saucepan on low heat until golden brown, about 20 minutes, then remove the crispy chicharron from the pan with a slotted spoon and set aside to air dry for 24 hours.
Cook pork butt in the same saucepan on medium-low heat, stirring occasionally, until tender, about 20 minutes. (Note: Do not drain the fat from the saucepan since it will be a great flavor enhancer.) Add onions and scrape the pan very well with a wooden spoon to get most of the drippings. Grind chicharron, pork butt, onions and garlic together in a meat grinder. Adjust seasoning to taste with salt and cumin, then refrigerate for 6 hours.
Using your hands, grab 3 ounces of Masa and mound it on one hand, making a well. Grab 3 ounces chicharron mixture and cover the well, simultaneously surrounding the chicharron mixture with the Masa until everything is covered. Use both of your palms and press gently until you achieve a uniform 1/4-inch-thick disc. Use small amounts of water as needed to assist in releasing the Masa from your hands. Once the discs are made cook them on a hot griddle, 4 minutes per side. Repeat with remaining ingredients. Top with Curtido and Pupusa Sauce.
Combine masa, salt and enough water to incorporate the masa (up to 1 quart) in a large mixing bowl. Knead together until masa does not stick to your hands.
Boil 3 quarts water in a large saucepan and add 3 tablespoons salt. Add cabbage and let cook 30 seconds, then immediately pull it out and set aside. Reserve 1 quart cooking water.
Add cabbage to a large mixing bowl, then add carrots, vinegar, onions, sugar, oregano, pepper flakes, bay leaves, remaining 3 tablespoons salt and reserved cooking water and mix together. Transfer to a 6-quart container and let sit in a dry and cool place for 5 days. Note: Curtido needs to be submerged in liquid, so place a plate over the top if necessary.
Saute garlic and onions in oil in a saucepan, then immediately add tomatoes, sugar, oregano, bay leaves and 1 quart water. Cook at low heat for 45 minutes, then let cool down. Remove bay leaves and blend.