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You need to prepare For the dough.
You need to prepare mesa flour.
You need to prepare granulated chicken bouillon.
You need to prepare baking soda.
You need to prepare shortening or lard.
Provide very hot water.
You need For the red salsa.
You need roma tomatoes.
You need white onion, peeled and cut in quarters.
You need to prepare garlic, peeled.
You need LG jalapeños, cut off stems and leave whole.
Prepare Juice of 2 lemons.
You need chopped cilantro.
You need to prepare For the green salsa.
You need tomatillos, remove husks and wash.
You need to prepare sweet onion, peel and quarter.
You need garlic, peeled.
You need serranos, cut off stems and leave whole.
You need to prepare Juice of 3 limes.
Use cilantro, chopped.
You need Other filling ingredients.
Provide chicken thighs, chopped.
You need to prepare pork loin, chopped.
Prepare plain pork rinds.
Provide For the pickled onions.
Provide LG red onion, sliced.
You need to prepare sugar.
Prepare white wine vinegar.
Prepare water.
Provide ground pickling spice.
Prepare Juice of half a lime.
Provide Other toppings.
Provide Cotija cheese.
Prepare Shredded mozzarella.
Provide Chopped cilantro.
You need to prepare Lime wedges.

Pupusas are the national dish of El Salvador, and I learned to make them the traditional way. So I felt incredibly lucky to not only try my first pupusa (which is like a thick, stuffed tortilla made from either corn or rice meal), but also get to make my own on my second night in San Salvador (the capital of El. The pupusa, a Salvadoran hand food, is way easier to make than you thought. The pupusa is served with condiments, including a curtido (fermented cabbage slaw) that gets better with each day it sits out.

Place all ingredients for the pickled onions in a bowl or bag. I prefer the bag so most of the air can get removed. Set aside for an hour or so..
Start the salsas. In 2 separate baking dishes, add ingredients for the red and green salsas, except lemon, lime and cilantro..
Drizzle oil over ingredients, and place in oven. Bake at 375 until the skins of the tomato, pepper and tomatillo begin to char. Remove from oven and cool until it can just be handled. Run both batches through a blender. Add cilantro and lemon or lime juice at this time. Also salt to taste at this time. Use enough liquid from the cooking to make the salsas have a smooth texture..
While salsa is in the oven, mix dry ingredients for the dough. Cut in shortening or lard. Add very hot water and mix well. You may have to adjust either the masa, or water until you get a smooth dough that isn't sticky. Every different type i use seems to need different measurements. Cover and chill in the fridge..
Add the chicken and pork to separate pans. Add a tiny bit of oil and brown. Sprinkle both with a little cumin and chilli powder. When browned, drain any excess fat. Crush the bag of pork rinds. Not to a powder, but about quarter sized pieces. Add a half bag to each pan. A cup of red salsa to the pork, and a cup of green salsa to the chicken. Cook until rinds are soft and salsa coats everything well. If you prefer the filling to have more salsa, add more..
Heat a large frying pan over medium high heat. Add a small amount of oil to it. Take enough dough to flatten in a patty about the size of your hand. Place about a golf ball sized spoon of filling in the middle. Seal up dough around filling. Don't leave any holes for the filling to escape during frying. You should have what looks like a stuffed meatball. Flatten dough ball and fry until golden brown on each side. Don't flip too soon, or the dough will break apart. Add oil to pan between batches..
Plate pupusas. Top with mozzarella, cotija, more salsa if desired, and pickled onion. I served with rice and beans. Enjoy..

The recipe is also adaptable—Martinez says you can add pork, chicken, or chorizo to the. Pupusas at Two Guys Plaza in Koreatown. (Jessica Flores for LAist). Vendors set up on the sidewalk in front of Two Guys Plaza to sell pupusas, queso duro (a Salvadoran hard, salty cheese) and flor de izote, the Salvadoran national flower used in many dishes. Pupusas are maize flour pancakes filled with various ingredients. The recipe is from El Salvador where the most popular are with refried beans, pork and cheese.

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