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Salvadoran Pupusas with Chimichurri Pork Skirt Steak

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Salvadoran Pupusas with Chimichurri Pork Skirt Steak

Salvadoran Pupusas with Chimichurri Pork Skirt Steak

Preparation time

18min

Cooking time

00:15 15min

Portions

Projet BBQ

Projet BBQ

Behind Projet BBQ is Alex Turcotte, a grill master whose creativity knows no bounds once armed with his culinary weapon of choice, fire. Avid carnivore, he is constantly preparing and cooking meat in new ways to improve his technique and broaden his barbecue knowledge.

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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

  1. 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.
  2. 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.
  3. Finely chop the tomatoes, onion, jalapeno, and garlic. Sauté for 4-5 minutes over medium heat on a griddle or in a skillet.
  4. In a bowl, mix all the ingredients, season, add the juice of one lime and the cheese. Mix well.
  5. Stretch the dough with your fingers to make a tortilla about 6 inches in diameter.
  6. Add the filling and close to make a pocket.
  7. On a griddle or in a skillet, cook the pupusas with neutral oil until they are golden and crispy.
  8. Serve as is or with salsa.
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