Name: Chicharron Pupusa
Cook time: P0Y0M0DT2H5M0.000S
Total time: P0Y0M1DT3H20M0.000S
Yield: 4 servings
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

The Chicharron Papusa as Served at DeLight in El Paso, Texas, as seen on Diners, Drive-Ins and Dives, Season 30.

Directions

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.

Masa:

Yield: 6 servings

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.

Curtido Sauce:

Yield: 15 servings

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.

Pupusa Sauce:

Yield: 15 servings

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.