📝 About This Recipe
A beloved cornerstone of Salvadoran street food, Pupusas de Revuelta are thick, handmade corn tortillas stuffed with a savory 'mixed' filling of succulent pork chicharrón, creamy refried beans, and molten cheese. The magic lies in the contrast between the crispy, golden-charred exterior and the gooey, rich center that bursts with flavor in every bite. Traditionally served with tangy Curtido and a bright tomato salsa, these pupusas offer a comforting and soulful taste of Central American heritage.
🥗 Ingredients
The Masa (Dough)
- 3 cups Masa Harina (preferably Maseca brand)
- 2.5 cups Warm Water (added gradually until texture is like playdough)
- 1 teaspoon Salt
- 1 tablespoon Vegetable Oil (helps prevent cracking)
The Revuelta Filling
- 1 lb Pork Shoulder (ground or finely minced for chicharrón)
- 1 piece Roma Tomato (finely chopped)
- 1/4 cup Green Bell Pepper (minced)
- 1 cup Refried Red Beans (silky smooth consistency)
- 1.5 cups Quesillo or Mozzarella (shredded)
Curtido (Pickled Cabbage)
- 1/2 head Green Cabbage (shredded)
- 1 piece Carrot (grated)
- 1/2 cup White Vinegar
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
Salsa Roja
- 3 pieces Roma Tomatoes (boiled)
- 1 clove Garlic
- 1/4 piece Onion
👨🍳 Instructions
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1
Prepare the Curtido at least 2 hours in advance. Combine shredded cabbage, carrots, vinegar, oregano, and a pinch of salt in a bowl. Toss well and refrigerate to let the flavors marry.
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2
Make the Salsa Roja by blending boiled tomatoes, garlic, onion, and salt until smooth. Simmer in a small saucepan for 10 minutes and set aside.
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3
Prepare the chicharrón filling: Sauté the ground pork in a skillet until browned. Add chopped tomato and bell pepper, cooking until soft. Pulse in a food processor until it forms a thick paste.
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4
In a bowl, mix the pork paste, refried beans, and shredded cheese. This 'revuelta' mix should be thick and cohesive.
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5
Prepare the masa: Combine masa harina, salt, and oil in a large bowl. Gradually add warm water while kneading until the dough is moist, smooth, and no longer sticks to your hands.
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6
Cover the dough with a damp cloth and let it rest for 10 minutes to fully hydrate the corn flour.
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7
Lightly oil your hands. Take a golf-ball-sized portion of dough (about 2-3 tablespoons) and roll it into a smooth ball.
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8
Using your thumb, indent the center of the ball to create a small cup shape with thick walls.
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9
Place about 1 tablespoon of the revuelta filling into the center of the dough cup.
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10
Carefully fold the edges of the dough over the filling, sealing it at the top. Pinch off any excess dough to ensure an even thickness.
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11
Gently pat the ball between your palms to flatten it into a disk about 4-5 inches wide and 1/2 inch thick. Be careful not to let the filling burst through.
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12
Heat a lightly oiled cast-iron griddle or non-stick pan over medium-high heat.
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13
Cook the pupusas for 3-4 minutes per side. You are looking for golden-brown spots (curtido) and a slight puffiness.
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14
Once the cheese starts to slightly ooze out and the edges are firm, remove from heat and keep warm in a clean kitchen towel.
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15
Serve immediately while the cheese is molten, accompanied by a generous heap of Curtido and a drizzle of Salsa Roja.
💡 Chef's Tips
Keep a small bowl of oil and water nearby to dip your fingers in; this prevents the dough from sticking and cracking while shaping. If the dough cracks while flattening, it is too dry—knead in a tablespoon of water at a time until it is supple. For the most authentic flavor, use Salvadoran Quesillo, but a mix of Mozzarella and Monterey Jack is an excellent substitute. Do not overfill the pupusas, as they will be difficult to flatten without breaking the seal. Ensure your griddle is truly hot before starting; a cold pan will result in dry, tough pupusas.
🍽️ Serving Suggestions
Serve with a cold glass of Horchata de Morro for a refreshing contrast to the savory pork. Pair with a side of fried plantains for a sweet and salty flavor profile. For an authentic breakfast, serve alongside a dollop of thick Central American sour cream (crema). A steaming cup of Salvadoran coffee is the perfect accompaniment for a late-afternoon snack. Enjoy with a few slices of fresh avocado on top for added creaminess.