Ingredients
Salsa Roja:
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4 cups plain tomato sauce
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1 cup water
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4 bunches fresh cilantro, chopped
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1 green bell pepper, seeded and chopped
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1 onion, chopped
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2 cloves garlic, crushed (Optional)
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1 cube chicken bouillon
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salt to taste
Curtido:
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½ head cabbage, shredded
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1 large carrot, peeled and grated
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½ cup white vinegar
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3 scallions, minced
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2 tablespoons dried oregano
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1 pinch crushed red pepper flakes
Chicharron:
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1 (12 ounce) package bacon, or to taste
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4 tomatoes, halved, or more to taste
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1 green bell pepper, seeded and quartered
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1 cup grated Monterey Jack cheese
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2 cloves garlic, minced (Optional)
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salt to taste
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4 cups masa harina, or more to taste
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2 cups water, or as needed
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½ cup vegetable oil for frying
Directions
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Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
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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.
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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 curtido until serving.
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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 the chicharron with salt.
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Mix masa harina and 1/2 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.
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Heat 1/2 cup oil a large skillet over medium-high heat.
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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.
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Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.
Recipe Tip
You can substitute mozzarella cheese for Monterey Jack cheese.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 234 | Calories |
| 8g | Fat |
| 34g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 15 | |
| Calories 234 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 3g | 14% |
| Cholesterol 15mg | 5% |
| Sodium 676mg | 29% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 8g | 28% |
| Total Sugars 6g | |
| Protein 10g | 20% |
| Vitamin C 42mg | 47% |
| Calcium 157mg | 12% |
| Iron 4mg | 22% |
| Potassium 655mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
