Salvadoran Pupusas with Chimichurri Pork Skirt Steak

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.