Pupusas Revueltas
Pupusas Revueltas are a beloved Salvadoran dish that has also become very popular in Guatemala. These thick, griddled corn tortillas are stuffed with a savory mixture of chicharrón (fried pork), beans, and cheese, offering a delightful combination of textures and flavors.
🧂 Ingredients
- 3 cups Masa harina
- 2 cups Warm water(approximately)
- 1 tsp Salt
- 1 cup Cooked chicharrón(finely ground or minced)
- 1 cup Refried beans(smooth)
- 1 cup Quesillo or shredded mozzarella(shredded)
- for cooking Vegetable oil or lard
👨🍳 Instructions
- 1
In a large bowl, combine masa harina and salt. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for about 5 minutes until smooth. If the dough is too sticky, add more masa harina; if too dry, add more water.
- 2
Prepare the filling: In a separate bowl, mix the ground chicharrón, refried beans, and shredded cheese. You can add a pinch of salt if needed, but the chicharrón and cheese are often salty enough.
- 3
Lightly oil your hands. Take a portion of masa dough (about the size of a golf ball) and flatten it into a disc in your palm.
- 4
Place about 1-2 tablespoons of the filling mixture in the center of the masa disc.
- 5
Carefully fold the edges of the masa dough over the filling, sealing it completely. Gently flatten the stuffed dough into a thick patty (about 1/2 inch thick and 4-5 inches in diameter).
- 6
Heat a lightly oiled griddle or cast-iron skillet over medium heat. Cook the pupusas for about 5-7 minutes per side, until golden brown and cooked through.
💡 Tip: Adjust heat as needed to prevent burning. - 7
Serve hot, typically with curtido (a lightly fermented cabbage slaw) and salsa roja.
💡 Pro Tips
- ✓The consistency of the masa dough is crucial for easy handling.
- ✓Don't overcook the pupusas, but ensure they are heated through and golden.
- ✓Curtido is the traditional accompaniment and adds a refreshing crunch and tang.
🔄 Variations
- Other fillings include loroco (a local edible flower), cheese only, or beans only.
- Serve with a side of pickled red onions.