Carnitas and Cheese Pupusas
Pupusas are a traditional dish from El Salvador, where they are considered the national dish. Their origin dates back to pre-Columbian times, with evidence suggesting that the Pipil tribes, who inhabited what is now El Salvador, created this dish. The word “pupusa” likely comes from the Nahuatl word “pupushawa,” which means “swollen” or “stuffed.”
Originally, pupusas were made with indigenous ingredients like corn masa and filled with basic ingredients such as beans, squash, or edible flowers. Over time, they evolved to include other fillings such as cheese, chicharrón (fried pork), and loroco (an edible flower native to Central America).
Pupusas are traditionally cooked on a comal, a flat griddle. While El Salvador claims the dish as its own, variations of pupusas can also be found in neighboring regions of Central America.
Ingredients
For the Carnitas:
2 lbs pork shoulder (cut into 2-inch chunks)
1 cup orange juice
1 cup water
4 garlic cloves (smashed)
1 tsp sea salt
1 tsp ground cumin
1 tsp oregano
1 bay leaf
For the Dough:
4 cups masa harina (corn flour)
3 ½ cups warm water
1 tsp sea salt
For the Filling:
1 ½ cups cooked carnitas (shredded)
2 cups shredded mozzarella cheese (or queso quesadilla)
For Serving:
Pico de Gallo
Guacamole
Instructions
Combine pork, orange juice, water, garlic, sea salt, cumin, oregano, and bay leaf in a large skillet or pot.
Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 1.5–2 hours until the pork is tender.
Remove the lid and cook on medium-high heat to evaporate the liquid. Allow the pork to crisp in its own fat, stirring occasionally. Shred the meat once done.
In a large bowl, combine masa harina and sea salt. Gradually add warm water, mixing until a smooth, pliable dough forms.
Knead for about 5 minutes. Cover with a damp cloth to prevent drying out.
Take a golf-ball-sized portion of dough and roll it into a ball. Flatten it slightly into a disk.
Place about 1 tbsp of shredded cheese and 1 tbsp of shredded carnitas in the center.
Carefully fold the edges over the filling and seal it, forming a ball again. Flatten gently into a thick disk, about ¼–½ inch thick.
Repeat with the remaining dough and filling.
Heat a griddle or non-stick skillet over medium heat. Lightly grease with oil.
Cook each pupusa for about 3–4 minutes per side until golden brown and slightly crispy.
Enjoy your homemade carnitas and cheese pupusas!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer and pork pages.
Carnitas and Cheese Pupusas