Venison and Chorizo Pupusas

Griddle cakes stuffed with chorizo, wild game and gooey cheese

Down here in Louisiana, deer season isn’t just a time of year — it’s a rhythm of life. The early-morning stillness of the swampy woods, that thick damp fog hanging low over a cutover and the distant sound of a wood duck whistling over a cypress brake — it’s a feeling you don’t forget. For me, it’s where I learned patience, self-reliance and how to bring home more than just meat — it’s about stories, connection and a deeper respect for the land and the wildlife.

The moment a whitetail steps into a clearing and the adrenaline hits, it’s as raw and real as life gets. And when the freezer’s full of hard-earned venison, the real craft begins: turning that lean, wild harvest into something unforgettable at the table that tells a story about the hunt.

Venison and Chorizo Pupusas are grilled corn masa pockets filled with spiced wild game and melty cheese, topped with cool avocado crema and a bright, crunchy curtido slaw. Whether you’re cooking over an open flame at the camp or back home in the kitchen, this recipe is a wild game twist worth adding to your playbook.

Happy hunting,

Recreational Chef

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INGREDIENTS FOR THE DOUGH:

• 1 cup masa harina (corn flour)
• 1 ½ cups warm water
• ½ tsp. salt

INGREDIENTS FOR THE FILLING:

• 1 tbsp. cooking oil or butter
• ½ small onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, finely diced (optional)
• ½-pound ground venison
• ½-pound Mexican chorizo (casings removed if using links)
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. paprika
• Salt and black pepper to taste
• 1 cup shredded mozzarella or Oaxaca cheese

CURTIDO (PICKLED CABBAGE SLAW):

• 2 cups shredded cabbage
• 1 carrot, grated
• ½ onion, thinly sliced
• 1 cup boiling water
• ½ cup rice wine vinegar
• 1 tsp. salt
• 1 tbsp. sugar

AVOCADO CREMA:

• 1-2 ripe avocados
• ½ cup sour cream or Mexican crema
• ½ cup of chopped cilantro
• Zest and juice of 1 lime
• 1 clove garlic, minced
• 1-2 tbsp. milk or water (optional, for thinning)
• Salt and black pepper to taste

PREPARATION: Serves 4

Make the curtido:

1. In a bowl, combine cabbage, carrot and onion.
2. Pour the boiling water over the mixture, let sit for 2-3 minutes, then drain.
3. Add vinegar, salt and sugar. Toss well.
4. Refrigerate for at least 30 minutes (overnight is even better).

Optional: if you have a vacuum sealer or chamber sealer, you can use it to “quick pickle” the curtido.

Cook the filling:

1. Heat oil or butter in a skillet over medium heat.
2. Add onion, garlic and jalapeno; sauté until soft (3-5 minutes).
3. Add the chorizo and venison, cook until browned and crumbly (6-10 minutes).
4. In the last 4 minutes of cooking, stir in the cumin, chili powder, paprika, salt and pepper. Cook until well combined.
5. Remove the pan from the heat and let cool.

Prepare the masa dough:

1. Mix the warm water and the salt until the salt is dissolved into the water. Add the warm water and salt mixture to masa harina in a bowl and combine until soft but not sticky.
2. Let rest 5 minutes. If dry, add a splash of water; if sticky, add a bit more masa.

Assemble the pupusas:

1. Divide the dough into 6-8 equal balls.
2. Working with one at a time, flatten each into a disc. Add 2 tbsp. of filling and 1 tbsp. of cheese into the center.
3. Pinch and fold the dough around the filling to seal, then gently flatten into a disc again. (about ½-inch thick)

Cook the pupusas:

1. Heat a cast-iron skillet or griddle over medium heat.
2. Cook the pupusas 3-4 minutes per side until golden brown and slightly crispy.

Make the avocado crema:

1. Blend avocado, sour cream, lime juice and zest, garlic, cilantro, and salt and pepper until smooth.
2. Add a splash of water or milk if needed to thin for drizzling.

Serve pupusas hot off the griddle with a generous scoop of curtido and a drizzle of avocado crema over the top. A squeeze of lime and an ice-cold drink on the side don’t hurt either.