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Pork Pupusas with Yogurt and Chipotle Sauce

  • Prep 15 min
  • Total 40 min
  • Ingredients 6
  • Servings 4

Ingredients

Yogurt sauce:

1
cup of Yoplait® Greek yogurt
1
tablespoon of chipotles marinated in adobo sauce, including the sauce
Salt

Pupusas:

1/2
pound of store bought pork chicharrón
3
cups of tortilla dough
Pickled cabbage
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can use substitute pork chicharrón for chicken in this recipe.

Pork pupusas take me back to my childhood vacations in El Salvador. We would visit my grandmother every year and we would always enjoy going to the traditional pupusa shops. I don’t remember having pupusas with any sauce other than the ever-present pickled cabbage, but nowadays, the “sauce” made from tomatoes is found in all of the pupusa plates. For this recipe, I prepared an exquisite and spicy natural yogurt sauce with chipotles in adobo. This is a different, but equally delicious flavor for a traditional dish.

Chicharrón is sold frozen in the supermarkets that have Latin American products.

Directions

  • 1 In a bowl, mix the YoplaitTM yogurt with the finely-chopped marinated chipotles. Add a bit of salt to modify the seasoning. Set aside in the fridge.
  • 2 In the meanwhile, heat the chicharrón in a pan and set aside until it cools down to room temperature.
  • 3 Knead the tortilla dough until it is soft and no longer sticks to the hands.
  • 4 Take a 1/2 cup portion of the dough and form a tortilla, patting with both hands. If necessary, moisten your hands with a bit of water, so that the dough doesn’t stick.
  • 5 Hollow out the center and place about one tablespoon of chicharrón. Close the tortilla, forming a ball, and pat again in order to make a thick tortilla, nearly the size of your palm.
  • 6 Cook in a hot pan, turning twice, until you see that that they are lightly golden.
  • 7 Serve immediately with the pickled cabbage and the Yoplait™ yogurt sauce with adobo marinated chipotles.

Pork pupusas take me back to my childhood vacations in El Salvador. We would visit my grandmother every year and we would always enjoy going to the traditional pupusa shops. I don’t remember having pupusas with any sauce other than the ever-present pickled cabbage, but nowadays, the “sauce” made from tomatoes is found in all of the pupusa plates. For this recipe, I prepared an exquisite and spicy natural yogurt sauce with chipotles in adobo. This is a different, but equally delicious flavor for a traditional dish.

Rate and Comment

Morena Cuadra Morena Cuadra
September 8, 2016

Pork pupusas take me back to my childhood vacations in El Salvador. We would visit my grandmother every year and we would always enjoy going to the traditional pupusa shops. I don’t remember having pupusas with any sauce other than the ever-present pickled cabbage, but nowadays, the “sauce” made from tomatoes is found in all of the pupusa plates. For this recipe, I prepared an exquisite and spicy natural yogurt sauce with chipotles in adobo. This is a different, but equally delicious flavor for a traditional dish.