Wednesday, August 7, 2013

Salvadoran-style tacos with crock pot pork filling


Have you ever heard of pupusas? No? Well, that's why I called them Salvadoran-style tacos. Because everyone likes tacos! But I'll explain now what pupusas are and why they are awesome. If you have heard of them, then you probably know that these are far from authentic. I can't fool you guys :-P I made some changes so that they are healthier and super easy to prepare, so hopefully you'll forgive me.

OKAY. So, pupusas. I was introduced to these when I was in high school and working at Starbucks. Here, enjoy an embarrassing nostalgia pic:
At some point a small Salvadoran restaurant opened up across the street. They sold pupusas con curtido for some ridiculously low price, either 25 cents or 50 cents each, I forget which but it was one of those. So if we got hungry we could rummage through the tip jar for enough dimes, quarters, and nickels to buy a filling dinner. If we had a little extra money we could get a side of fried ripe plantains with thick crema for dipping, which OH MY GOD are you KIDDING me, but I digress. Pupusas are a thick tortilla, kind of like a cross between a flatbread and a tortilla, generally filled with pork and cotija cheese. They're kind of like gorditas (which more people have heard of, thanks to Taco Bell) but with less filling. Traditionally they are served with a tangy marinated slaw called curtido.

YES I KNOW the numerous inconsistencies between my recipe and authentic pupusas. First off, mine are folded like a taco rather than stuffed like a pita pocket. But it's easier that way. I totally aped this idea from Nom Nom Paleo's savory pancakes. They're hand-holdable and so easy to make. I love that they are mostly eggs and aren't fussy to make like most grain-free doughs. For the pork filling, most recipes I saw just call for a simple braise of tomatoes, onion, and jalapenos. Since it's basically the same ingredients as salsa I just dumped the meat in my crock pot with a jar of salsa plus a some oregano. Finally, for the curtido I based it on bagged cole slaw mix. All of this adds up to a super simple weeknight supper. These are usually made with cheese but I kept it dairy-free and instead added a slice of avocado for a creamy contrast to the slaw.

PUPUSAS CON CURTIDO
Serves about 6

INGREDIENTS
For the pork:
  • 2 lbs cubed pork (I used unspecified "pork stew meat", Boston butt or pork shoulder would be ideal, leaner cuts will be drier but will still work)
  • 1 16 oz jar red salsa
  • 1 cup chopped onion (optional, feel free to leave it out if your salsa contains onion)
  • 1/2 tsp dried oregano
  • Salt and pepper
For the curtido:
  • 1 16 oz bag cole slaw veggies (mix of shredded green cabbage, red cabbage, and carrots)
  • Half a red onion, thinly sliced
  • Half a red bell pepper, halved crosswise and cut into thin strips
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1/2 tsp maple syrup (optional but nice)
  • 1 tsp dried oregano
  • 1 tsp crushed red pepper flakes
For the pupusas:
  •  6 eggs, beaten (or substitute 1.5 cups liquid egg white for a white corn look)
  • 1/4 cup coconut flour
  • 1/8 tsp baking powder
  • 1/8 tsp garlic powder
  • Coconut oil or ghee for cooking
(NOTE: This makes six pupusas. Feel free to scale how you'd like. Each one gets 1 egg or 1/4 cup liquid egg white, 2 tsp coconut flour, and a pinch each of baking powder and garlic powder.)

DIRECTIONS 
  1. Combine all the ingredients for the curtido. Cover and set aside in the fridge. It is best to do this the night before so that it can sit and marinate for a little while; stir it occasionally.
  2. Season the pork with salt and pepper and dump it in the crock pot with all the other pork ingredients. Let cook for about 6 hours on low.
  3. When ready to eat, heat a small nonstick skillet over medium heat. I like to use a small one where the batter takes up the whole pan and just cook them one at a time. Grease the pan, pour in about 1/4 cup of batter, cook until golden brown, then flip and repeat with the other side. Continue until done with the batter.
  4. Serve with the pork, curtido, and either cotija cheese or a slice of avocado.

2 comments:

April said...

Wow- this looks amazing! I love when I find a recipe like this that I haven't seen anywhere else, and it's dairy and nut-free to boot! I will definitely be trying these, thanks for posting!

Erica said...

April, let me know how you like them!

Post a Comment

Related Posts Plugin for WordPress, Blogger...
Facebook Pinterest RSS email More

 
Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes | JCpenney Printable Coupons