Salvadoran Pupusas with Chimichurri Pork Skirt Steak
Filed under: Comfort food, Dinner, Lunch, On the grill
Preparation time
Cooking time
Portions
ingredients
For the dough:
- 2 cups of corn flour
- 1½ to 2 cups of warm water
- A pinch of salt
For the filling:
- 1 chimichurri pork flank steak (Olymel)
- 1½ Italian tomatoes
- 1 jalapeno or bell pepper
- ½ Spanish onion
- 2 cloves of garlic
- 1 lime
- ½ cup of mozzarella cheese
- Salt and pepper to taste
instructions
- First, prepare the dough by gradually adding water to the flour while mixing. Knead until you get a smooth, non-sticky dough. Let it rest covered while you prepare the filling.
- On the BBQ, cook the flank steak over low direct heat until it reaches an internal temperature of 135-140°F. Let it rest for a few minutes before cutting it into small pieces.
- Finely chop the tomatoes, onion, jalapeno, and garlic. Sauté for 4-5 minutes over medium heat on a griddle or in a skillet.
- In a bowl, mix all the ingredients, season, add the juice of one lime and the cheese. Mix well.
- Stretch the dough with your fingers to make a tortilla about 6 inches in diameter.
- Add the filling and close to make a pocket.
- On a griddle or in a skillet, cook the pupusas with neutral oil until they are golden and crispy.
- Serve as is or with salsa.
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