Pupusas Revueltas

    Pupusas are stuffed cakes made with the same masa used for tortillas. They are a traditional dish in El Salvador. They're served here with curtido, a pickled cabbage relish.

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    Ingredients
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    1
    curtido - small cabbage, chopped
    boiling water
    carrots, finely shredded
    1
    red bell pepper or 4 ajís dulces/sweet red peppers - (sliced thin)
    1
    small red onion - (sliced thin)
    1/4
    cup
    vinegar
    1
    tablespoon
    salt
    1
    teaspoon
    dried oregano
    grated beets (optional)
    grated horseradish (optional)
    2
    cups
    pupusas - maseca instant corn masa mix flour
    kosher salt
    1
    cup
    chicharrón or cooked bacon
    1
    cup
    crumbled queso fresco
    1
    cup
    refried beans
    cooking oil or cooking spray
    Directions
    Step 1
    Make the curtido: Place chopped cabbage in a large heatproof bowl and cover with boiling water for 1 minute. Drain and return to bowl. Add 1/4-cup cold water, carrots, bell pepper, red onion, vinegar, salt, and oregano Add beets and horseradish if desired. Refrigerate for at least 2 hours.
    Step 2
    Make the pupusas: Prepare tortilla dough according to package using 1/2-teaspoon kosher salt and 1 1/4 cups water. Mix thoroughly to form very soft dough, adding water in small doses if too dry. Form dough into 25 small balls and flatten each until about 1/2 inch thick.
    Step 3
    In a medium bowl, combine chicharrón, queso fresco, and refried beans and place a small spoonful in center of each round. Fold edges of masa up over filling and press edges together to seal. Lightly pat balls until flattened to about 1/2 inch thick.
    Step 4
    Heat griddle or heavy skillet until very hot. Lightly brush skillet with cooking oil (or coat with cooking spray). Cook pupusas until lightly browned, about 5 minutes on each side. Serve pupusas with curtido.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    6
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    150 mins
    Prep Time: 
    150 mins
    Cook Time: 
    0 mins
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    The base number of servings for this recipe is 6
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