Ingredients
Scale
For the meat:
- 1 LB pork shoulder
- 10 OZ shredded vegan mozzarella cheese
- 1 (16-oz) can soy free gluten free refried beans (or homemade)
- Kosher salt and black pepper, to taste
For the dough:
- 4 C masa de maíz bobs red mill
- 3 C hot water (but not boiling)
To cook with:
- 2 TBSP olive oil
Instructions
- Season and cook the pork: First, season the pork shoulder with kosher salt and black pepper. Then, place it in a pot, cover with water, and simmer on low heat for 2 to 3 hours until tender and easy to shred.
- Shred the pork: Next, remove the pork from the pot and shred it finely using two forks. Season again with salt and pepper to taste.
- Prepare the filling: After that, combine the shredded pork, refried beans, and shredded vegan mozzarella cheese in a bowl. Mix gently until everything is evenly distributed.
- Make the dough: Meanwhile, mix the masa de maíz with hot (not boiling) water in a large bowl. Stir until the dough forms, then knead it gently until smooth and pliable. If the dough feels too dry, add more warm water a tablespoon at a time.
- Form the pupusas: Now, divide the dough into eight equal balls. Flatten each ball into a 4- to 5-inch disc with your hands.
- Add the filling: Then, place about 2 tablespoons of the pork, bean, and cheese mixture in the center of each dough disc.
- Seal and shape: Carefully fold the dough around the filling to seal it tightly, then gently flatten the stuffed dough ball back into a thick disc shape.
- Heat the skillet: Meanwhile, heat the olive oil in a large non-stick skillet or griddle over medium heat.
- Cook the pupusas: Place the pupusas in the skillet and cook for 4 to 5 minutes on each side, turning carefully, until they develop golden brown spots and crisp edges.
- Serve warm: Finally, serve the pupusas warm with your favorite curtido and salsa roja for an authentic Salvadoran meal.