Chicharron & Cheese Pupusas

Total Time: 55 minutes
Serves: 4
Chicharron & Cheese Pupusas
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  • 4 cups prepared masa
  • 1 1/2 pound ground pork (Chicharron)
  • 1 El Mexicano Oaxaca Cheese
  • 2 tomatoes
  • 1 onion

For the Curtido (sauerkraut)

  • 2 grated carrots
  • 1 chopped cabbage
  • 1 can of jalapenos with vinegar
  • salt to taste


  1. Fry the pork along with tomatoes and onions.
  2. Set aside, allowing the mixture to cool down till it can be handled safely.
  3. Soften masa with wet hands.
  4. Place the griddle on the stove and allow to warm.
  5. Make a masa ball the size of the palm of your hand and open a hole in the center which is filled with ground pork and cheese.
  6. With both hands, keep rounding until they are the shape and size of a small pancake.
  7. Make sure that the filling is completely inside the masa and place it on the griddle right away.
  8. Wait about 10 minutes or until the masa is cooked, then flip to cook the other side.  Once the pupusa obtains a golden color and the masa hardens, it means it is done.
  9. Combine chopped cabbage, grated carrots, salt and hot pepper in vinegar. Serve this alongside the pupusas.