Non-VegetarianD.C. Salvadoran cuisine Street Food

Pupusas Revueltas

Name: Pupusas Revueltas
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6 servings
Cuisine: D.C. Salvadoran
Ingredients: 3 cup Masa harina; 2.5 cup warm water; 1 tsp Salt; 1 cup refried beans; 2 cup Shredded quesillo or mozzarella cheese; 1 cup Cooked pork shoulder; 2 tbsp Vegetable oil; 2 cup Curtido (cabbage slaw); 1 cup salsa roja

Thick, hand-patted corn masa cakes stuffed with a blend of melted cheese, refried beans, and seasoned pork, griddled until crisp-edged and served with tangy curtido slaw and salsa roja.

🇺🇸United States· Washington, D.C.

Prep: 40 min
Cook: 20 min
Total: 60 min
Servings: 6
Difficulty: Medium
Calories: 310 kcal

Ingredients

0 of 9 gathered

Servings

3 cup Masa harina
2½ cup warm water
1 tsp Salt
1 cup refried beans
2 cup Shredded quesillo or mozzarella cheese
1 cup Cooked pork shoulder — finely chopped, seasoned
2 tbsp Vegetable oil — for griddle
2 cup Curtido (cabbage slaw) — for serving
1 cup salsa roja — for serving

Equipment

•Griddle or comal
•Mixing bowls

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 12
carbs: 38
protein: 12
calories: 310

Instructions

1
Mix masa harina, warm water, and salt into a soft dough. Cover and let it rest for 10 minutes.
2
Stir the refried beans, cheese, and chopped pork together in a bowl for the filling.
3
Divide the dough into 12 balls. Flatten each ball into a disc in your palm.
4
Put a spoonful of filling in the center. Fold the edges up and pinch them closed to seal completely.
5
Gently pat the filled ball into a disc about 1/2 inch thick. Patch any tears with wet fingers.
6
Heat a lightly oiled griddle over medium heat.
7
Cook pupusas 4 to 5 minutes per side until golden brown spots appear and the filling is hot.
8
Serve immediately topped with curtido and salsa roja.

Chef's tips

Keep your hands and the masa lightly wet while shaping so it does not crack. Seal the filling tightly so it does not leak out.

Storage

Refrigerate cooked pupusas up to 3 days.

Reheating

Reheat on a dry griddle or skillet until warmed through and re-crisped, a few minutes per side.

Common mistakes to avoid

•Adding too much filling, which causes the pupusas to burst open on the griddle.
•Using heat that is too high, which burns the outside before the inside gets hot.