Pupusa
A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras, made with cornmeal. I discovered these through a food truck festival 5 years ago and have been practicing my recipe so I can make them with wild game for friends and family. While they are not traditionally served topped I like to added fresh avocado, cheese or other fresh toppings.
Have fun with the fillings, this is a great one to use for leftover taco meat or go as well but I have given a suggest that is a little more traditional below. This is also a gluten free!!
Pupusa
Pupusa Filling
1 lb big game roast, venison, elf, antelope, moose, caribou and even bear works
1 cup tomato, diced
1/2 cup of onion, diced
1/2 cup of green bell pepper, diced
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1 cup of black beans
1 cup of shredded mozzarella cheese
Add roast, tomato, onion, pepper, cumin, salt and pepper to a slow cooker or insta-pot. Add stock or water so it comes up half way on the meat. Let the slow cooker go 6 hours to over night until the meat easily shreds apart. If using an insta-pot set for 2 hours and let vent naturally.
Strain meat and veggies pushing as much liquid out. Shred the meat and let cool then mix in beans and cheese.
Pupusa Dough
4 cups of masa harina
2 teaspoons salt
3 cups of water
In a large bowl mix together the masa harina and salt. Add most of the water and use your hands to mix it all together. Continue to add water until the dough comes together in a clay like texture. Drier climates may take a little more water.
