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1
Chicharrones is basically pork meat with the fat marble through it (you can use butt roast or whatever you find that is boneless and fatty).
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2
You chop it into bite size pieces and put in a pan over medium heat and cook it down.
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3
Eventually in the cooking process the fat will liquify and fry the pork meat.
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4
When the pork meat is golden brown it is done.
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5
Wash tomatoes and cut in half and squeeze the seeds out.
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6
Cut onion into wedges.
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7
Put 1/3 of the cooked pork, tomatoes and onion into a food processor or blender and blend until pretty well blended together.
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8
Repeat until all ingredients are gone.
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9
Add salt to taste.
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10
In a large bowl add masa and seasoned salt and combine well.
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11
Add water starting with 2 cups but add however much is needed.
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12
The dough must be very moist but still firm enough to maneuver.
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13
Grab a golf ball sized piece of dough and form a bowl with the masa.
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14
Now that you have your dough bowl fill it with the pork mixture.
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15
You want enough filling to cover the entire pupusa once you flatten it.
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16
Close the dough so that you cannot see the filling any more and flatten between your hands.
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17
Pat it with your hands to form a round shape that has the filling inside of it.
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18
Continue with the remaining dough and filling mixtures.
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19
Now fry on a oiled griddle or pan for about 6-8 minutes on each side.
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20
Serve hot.
