Authentic Salvadoran Pupusas De Revueltas
A traditional Salvadoran stuffed griddle cake made with corn masa and a savory filling of pork chicharrón, refried beans, and melted cheese.
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Ingredients
- 3 cups Masa Harina (Instant Corn Masa Flour)
- 2 1/2 cups Warm Water
- 1 cup Chicharrón Molido (Ground Pork Paste)
- 1 cup Refried Red Beans (Smooth Texture)
- 1 1/2 cups Quesillo or Low-Moisture Mozzarella (Shredded)
- 1 teaspoon Salt
- 2 tablespoons Vegetable Oil
- 1/4 cup Loroco (Chopped)(optional)
Instructions
- 1
In a large bowl, combine the masa harina, salt, and warm water. Knead until the dough is smooth, moist, and doesn't stick to your hands. Cover with a damp cloth and let rest for 10 minutes.
- 2
In a separate bowl, mix the chicharrón molido, refried beans, and shredded cheese together until they form a uniform, thick paste (the 'revuelta' filling).
- 3
Lightly oil your hands to prevent sticking. Take a golf-ball-sized piece of dough and roll it into a smooth ball.
- 4
Use your thumb to indent the center of the ball, creating a small cup shape with the dough.
- 5
Place about 1 tablespoon of the filling into the center of the dough cup, then gently fold the edges over the top to seal the filling inside.
- 6
Carefully pat the ball between your palms to flatten it into a disc about 1/2 inch thick, being careful not to let the filling leak out.
- 7
Heat a lightly oiled cast-iron griddle or comal over medium-high heat. Cook each pupusa for 3-4 minutes per side until golden brown spots appear and the cheese begins to slightly ooze.
- 8
Serve immediately while hot with curtido (pickled cabbage) and salsa roja.
Nutrition per Serving
340
Calories
14g
Protein
38g
Carbs
16g
Fat
5g
Fiber
1g
Sugar
620mg
Sodium
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