NUTRITION

SERVINGS

INGREDIENTS

5 oz pork shoulder

0.13 cup masa harina

1 oz low-fat mozzarella cheese

0.25 cup water

1 cup shredded cabbage

0.25 cup shredded carrots

1 tbsp apple cider vinegar

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup non-fat Greek yogurt

0 tsp avocado oil

PREPARATION

• 1

  In a medium bowl, combine the shredded cabbage, carrots, apple cider vinegar, oregano, and a pinch of salt to create the curtido; set aside to marinate.

• 2

  In a separate bowl, mix the masa harina with the water and a pinch of sea salt until a soft, pliable dough forms that does not stick to your hands.

• 3

  Ensure the pork shoulder is pre-cooked and finely shredded, then mix it thoroughly with the shredded mozzarella cheese.

• 4

  Divide the masa dough into two equal balls and flatten each into a thick disc using your palms.

• 5

  Place half of the pork and cheese mixture into the center of each disc, then carefully fold the dough over the filling to seal it completely.

• 6

  Gently pat the filled balls back into flat discs, being careful not to let the filling burst through the sides.

• 7

  Heat the avocado oil in a non-stick skillet or griddle over medium heat.

• 8

  Cook the pupusas for 4 to 5 minutes per side until they are golden brown and the cheese has melted inside.

• 9

  Serve the warm pupusas immediately with the chilled curtido and a dollop of Greek yogurt on the side.