Tomatillo Pork Pupusas
- serves 6
Pupusas originate from El Salvador and are thick cornmeal tortillas filled with pulled pork, a tomatillo sauce, hollandaise and a variety of garnishes.
½ cup sweet and smoky rotisserie seasoning
2 tsp black pepper
2 Tbsp salt
2 Tbsp granulated onion
2 Tbsp granulated garlic
2 lb(s) pork buttTomatillo Sauce
1 small white onion, finely chopped (1/2 cup)
1 clove garlic, finely chopped
½ bunch cilantro, chopped
½ jalapeno, seeded
½ tsp cumin
¼ tsp cayenne pepper
¼ tsp black pepper
1 ½ tsp kosher saltPupusas
1 cup butter
5 cloves garlic, finely chopped
½ bunch finely chopped cilantro
½ green onion, finely chopped
½ jalapeno, finely chopped
¼ cup sugar
¼ cup lime juice
4 cups masa harina flour (available in Latin grocery stores)
2 Tbsp salt
½ tsp cumin
1 cup shredded Cheddar and Monterey Jack mix
½ cup Queso FrescoHollandaise
5 egg yolks
1 ½ Tbsp lemon juice
¼ tsp cayenne pepper
¼ tsp granulated garlic
3 shakes Tabasco sauce
1 Tbsp pureed chipotle peppers
1 ⅓ cups clarified butter
12 strips bacon or jalapeno bacon
½ cup canola oil
1 Tbsp canola oil
1 ½ cups onion, cut into matshcsticks
10 - 12 cups spinach (1 lb)
½ tsp salt
¼ tsp black pepper
1 Tbsp white vinegar
12 medium eggs
1 cup pico de gallo
1. Preheat oven to 450ºF.
2. To make rub for the Pulled Pork, stir together rotisserie seasoning, black pepper, salt, granulated onion, and granulated garlic.
3. Rub mixture evenly into the pork butt and place pork butt into a roasting pan.
4. Cover roasting pan with plastic wrap, then metal foil.
5. Roast pork butt in the oven for 1 hour.
6. Lower oven temperature to 250ºF and continue roasting for 8 to 10 hours, or until meat reaches an internal temperature of 190ºF and falls apart easily when pressed with a fork.
7. Once pork is done, remove pork butt from the pan, reserving drippings.
8. Cover pork and refrigerate until cool.Tomatillo Sauce
1. Raise oven temperature to 400ºF.
2. Place whole tomatillos onto a baking sheet and roast for 1 hour, until skins are black and peel off easily.
3. Remove tomatillo skins, discarding skins and setting tomatillos aside.
4. In a medium pan, stir and cook onions over medium heat for 5 to 7 minutes, until soft.
5. Add garlic, tomatillos, cilantro, jalapeno, cumin, cayenne, black pepper, and kosher salt. Stir and cook for 5 minutes.
6. Reduce heat to low and continue cooking, stirring occasionally, for 30 minutes.
7. Remove from heat and empty contents into the bowl of a food processor.
8. Puree until smooth and set tomatillo sauce aside until assembly.Pupusas
1. In a medium pan over medium heat, warm butter until melted; add garlic and cook while stirring for 3 minutes, until garlic starts to brown.
2. Add cilantro, green onions, and jalapeno; continue cooking and stirring for 5 minutes.
3. Empty contents of the pan into a large bowl and stir in sugar, lime juice, masa harina, salt, cumin, and ½ cup warm water to form pupusa dough.
4. The dough should be soft but not sticky; add more water to the mixture if the dough is crumbly.
5. Roll the dough into twelve 1 1/2–inch balls.
6. Using your thumb, press a hole into the centre of each ball. Press out the edges of the hole to create a bowl shape.
7. Press Cheddar, Monterey Jack, and Queso Fresco into the centre of the bowl and pinch the dough together at the top to close.
8. Roll the dough back into a ball between your hands and set dough aside; repeat with remaining dough balls.
9. Flatten dough into ½-inch patties; cover and refrigerate until assembly.Hollandaise
1. In a large stainless steel bowl, stir together egg yolks, lemon juice, cayenne pepper, garlic, Tabasco, chipotle puree, and a pinch each of granulated onion and ground pepper.
2. Bring a large pot of water to a boil; reduce heat to bring water to a simmer.
3. Place bowl over simmering water and whisk egg mixture until it starts to thicken, removing bowl occasionally to prevent the eggs from scrambling.
4. Once sauce starts to thicken, whisk in one fifth of the clarified butter. Continue adding butter one fifth at a time, whisking well between additions, until all butter is incorporated.
5. If Hollandaise sauce is too thick, whisk in water to reach desired consistency.
6. Remove bowl from the simmering pot and cover to keep warm.Assembly
1. Remove Pulled Pork from the refrigerator and shred meat; stir meat into the reserved drippings and set aside.
2. To cook bacon, heat a large pan over medium heat; cook bacon strips for 5 minutes, or until crispy.
3. Set bacon aside on a paper towel-lined plate until assembly.
4. To cook the pupusas, heat canola oil in a large deep pan. Drop pupusas into the hot oil and cover with a lid; cook for 5 minutes, or until golden brown on the first side.
5. Using a spatula, flip pupusas, cover the pan, and continue cooking for 5 minutes, or until pupusas are golden brown on the second side.
6. Remove pan from heat, keeping it covered, and set pupusas aside until assembly.
7. Heat a second large pan over medium heat.
8. Add onions and stir and cook for 5 to 7 minutes, until onions start to soften and brown. Remove onions from the pan and set aside.
9. Add the reserved Pulled Pork into the pan and cook for 3 to 4 minutes on the first side; flip and top Pulled Pork with reserved caramelized onions.
10. Continue cooking for 3 to 4 minutes, until pork caramelizes on the second side.
11. Add spinach to the pan and continue cooking until spinach wilts, about 1 minute.
12. Stir in 1 cup of the tomatillo sauce and heat through for 2 minutes.
13. Remove pan from heat and cover to keep warm until assembly.
14. To poach the eggs, combine vinegar and 4 cups of water in a large pot; bring to a boil.
15. Crack two or three eggs into the boiling water to poach for 3 to 4 minutes, or until whites are solid.
16. Remove eggs with a slotted spoon and repeat until all eggs are poached.
17. To serve, plate two pupusas per plate. Top each pupusa with the pulled pork mixture, one strip of bacon, and one poached egg. Ladle reserved chipotle Hollandaise over top and finish with pico de gallo.
Special Equipment: Roasting pan, plastic wrap, metal foil, food processor, three large pans, spatula, large pot, slotted spoon
Pulled Pork takes 9 to 11 hours to cook and must be cooled before use.
Hollandaise should be used immediately, as it will not keep. Leftover Tomatillo Sauce and Pulled Pork will keep for up to 6 days if refrigerated. Pulled Pork can also be frozen for later use.
Courtesy of Gerard Meurer of Baja Café