👨‍🍳 作り方

1. 1

   Prepare the filling: In a bowl, mix the ground chicharrón, refried beans, and shredded cheese. Set aside.

   💡 プロのコツ: Ensure the chicharrón is finely ground for easier stuffing.
2. 2

   Prepare the masa: In a large bowl, combine masa harina and salt. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for a few minutes until smooth. Cover and let rest for 15 minutes.

   💡 プロのコツ: The dough should not be too sticky or too dry. Adjust water as needed.
3. 3

   Prepare the curtido: In a bowl, combine shredded cabbage, carrots, vinegar, oregano, salt, and pepper. Mix well and let it marinate while you make the pupusas.

   💡 プロのコツ: For a milder flavor, let the curtido sit for at least 30 minutes.
4. 4

   Prepare the salsa roja: Boil tomatoes, onion, garlic, and jalapeño (if using) in water until soft. Drain, reserving some water. Blend the cooked ingredients with fresh water and salt until smooth. Simmer in a saucepan for 5-10 minutes.

   ⏱️ 10 minutes
5. 5

   Assemble the pupusas: Lightly oil your hands. Take a golf ball-sized portion of masa, flatten it into a disc. Place about 2 tablespoons of filling in the center. Fold the masa edges over the filling, sealing it completely. Gently flatten into a thick tortilla (about 1/2 inch thick).

   💡 プロのコツ: Keep your hands slightly moist with water or oil to prevent sticking.
6. 6

   Cook the pupusas: Heat a lightly oiled comal or griddle over medium heat. Cook pupusas for about 5-7 minutes per side, until golden brown and cooked through. You may need to lower the heat slightly to ensure the inside cooks properly.

   ⏱️ 15 minutes

   💡 プロのコツ: Don't overcrowd the comal.
7. 7

   Serve hot pupusas with curtido and salsa roja.

   💡 プロのコツ: Traditionally served with a dollop of sour cream or crema.