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These papusas are a delicious and hearty Salvadoran and Honduran treat. Usually served with both salsa roja (a red tomato sauce) and curtido (a spicy fermented cabbage slaw), I opted to serve mine with only the salsa roja. Why? Because I thought I had cabbage in the crisper, but I didn’t. Happens to the best of us!
Papusas are traditionally stuffed with cheese, refried beans, fish, squash, or chicharron (fried pork or pork rinds). I stuffed these papusas with my take on another traditional stuffing ingredient, a pork paste, but made with wild pork which I obtained on a hunt at the Harvesting Nature Wild Pig Hunting Skills Camp in Texas. I also added cheese because… cheese. Making them is a little fiddly, but you quickly get used to it and can become a pro by the time you’re done your first batch. If you are having trouble, there are YouTube tutorials out there that will help!
Serving Size: Makes 12 papusas – Serves 4-6
Time to make: 2 hours
Also works with: Bear, Domestic Pork
Try our Delicious Wild Fish and Game Spice Blends!