Rachel makes pupusas a few times a year, and every time she makes them, I remember how much I love eating them. I’m also astonished by how quickly they come together. Masa, water, and a little lard, and you have the foundation to make pupusas.
We usually fill our pupusas with some pressure canned venison and some added seasonings. This is purely out of convenience, especially this time of the year, when we spend long mornings in the turkey woods and evenings working in the garden. But recently, while I was breaking down some turkeys, I set the wings aside and decided to braise and shred them instead of keeping them whole.
I braised the wings with some dried chilis, cumin, and oregano. Then I shredded the meat and sauteed it with some aromatics. Tacos were the plan, but halfway through I remembered the pupusas from a few days before and dinner took a detour.
We filled the pupusas with the turkey wing meat and some queso fresco, fried a handful, and proceeded to inhale them with some sour cream and hot sauce. The queso fresco and herby seasoning gave these pupusas a lighter taste and texture than the pupusas we usually make with heavily seasoned venison and melty cheese.
You can use thighs or legs instead of the wings, just be mindful that the cook time will differ. Thighs will take less time, legs will take more. Also, don’t be skimpy with the filling, you’ll be surprised how much you can sandwich between the dough. Make a lot of these- you won’t regret it.
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