• Make either the pork filling, queso filling or both for your pupusas.

Queso Filling

• Combine the cheeses in a medium bowl and use as a filling for pupusas.

Pork Filling

• Cook Pork: Place the pork, water, garlic and salt in a large pot. Cook over medium heat on the stove for 30 minutes.
• Brown Pork: After 30 minutes, turn the heat to medium-high. Allow the liquid to boil off, about 10 minutes. Reduce the heat back to medium and cook, stirring occasionally for 5 minutes to brown the fat.
• Chop: Place the cooked meat in a food processor. Pulse 8-10 times to chop the meat. Transfer to a large bowl.
• Make Salsa: Place the tomatoes and onions in the food processor. Pulse. Pour into the large bowl.
• Finish Pork Filling: Add the green chiles and cheeses to the bowl and mix with your hands

Pupusa Dough

• Mix: In a large bowl, mix the masa, salt and 1 1/2 cups water together with your hands to make a dough.
• Dump: Dump the dough onto the counter. If you press it and it cracks, you need to knead in more water. You’ll know you have enough water when you press it and it looks smooth.

Filling and Cooking Pupusas

• Roll: Break off a handful of dough and roll it into a ball.
• Flatten: Slightly flatten the ball and make an indention in the dough.
• Fill: Add about a tablespoon of filling.
• Fold: Fold the dough like a taco and press together. Fold in the opposite ends and press together. (see pictures below)
• Flatten: Set the dough on the counter and press the dough together to cover the filling. Carefully flatten it out into a 1/4-inch thick disc. Don’t press too hard or the filling will poke through the dough. Continue with the remaining dough.
• Cook: Heat a skillet or griddle over medium to medium-high heat. Place pupusas on the skillet in a single layer. Cook for 5 minutes, until brown.
• Flip: Flip. Continue cooking 5 more minutes.
• Remove: Remove from skillet and cook remaining pupusas.
• Serve: Serve with a side of curtido (recipe below)