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Pork Pupusas with Yogurt and Chipotle Sauce

Prep 15 min
Total 40 min
Ingredients 6
Servings 4

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. MORE + LESS -

Ingredients

Yogurt sauce:

cup of Yoplait® Greek yogurt

tablespoon of chipotles marinated in adobo sauce, including the sauce

Salt

Pupusas:

1/2

pound of store bought pork chicharrón

cups of tortilla dough

Pickled cabbage

Directions

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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.

Expert Tips

You can use substitute pork chicharrón for chicken in this recipe.
Chicharrón is sold frozen in the supermarkets that have Latin American products.

Nutrition Information

No nutrition information available for this recipe

More About 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.