El Salvadorian Pupusas - tomatoes

Method

• Chicharrones is basically pork meat with the fat marble through it (you can use butt roast or whatever you find that is boneless and fatty).
• You chop it into bite size pieces and put in a pan over medium heat and cook it down.
• Eventually in the cooking process the fat will liquify and fry the pork meat.
• When the pork meat is golden brown it is done.
• Wash tomatoes and cut in half and squeeze the seeds out.
• Cut onion into wedges.
• Put 1/3 of the cooked pork, tomatoes and onion into a food processor or blender and blend until pretty well blended together.
• Repeat until all ingredients are gone.
• Add salt to taste.
• In a large bowl add masa and seasoned salt and combine well.
• Add water starting with 2 cups but add however much is needed.
• The dough must be very moist but still firm enough to maneuver.
• Grab a golf ball sized piece of dough and form a bowl with the masa.
• Now that you have your dough bowl fill it with the pork mixture.
• You want enough filling to cover the entire pupusa once you flatten it.
• Close the dough so that you cannot see the filling any more and flatten between your hands.
• Pat it with your hands to form a round shape that has the filling inside of it.
• Continue with the remaining dough and filling mixtures.
• Now fry on a oiled griddle or pan for about 6-8 minutes on each side.
• Serve hot.