Thick Salvadoran corn cakes filled with pork, cheese and beans, cooked on a hot griddle.
Pupusas are central to Salvadoran food culture. Revueltas combine more than one filling, commonly seasoned pork, cheese and refried beans, inside a soft masa shell.
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- Prep
- 35 minutes
- Cook
- 25 minutes
- Serves
- 12 pupusas
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
Mix masa harina, salt and warm water until soft and pliable. Rest 10 minutes.
-
Mix pork, cheese and beans into a cohesive filling.
-
Divide masa into 12 balls. Make a cup in each ball, add filling, close the dough around it and flatten gently to about 1 cm thick.
-
Cook on a hot lightly oiled griddle for 3–4 minutes per side until browned in spots and cooked through.
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Serve hot with curtido and tomato salsa.
Chef’s notes
Keep hands lightly oiled or damp to prevent sticking. If the masa cracks, knead in a little more warm water.
Substitutions
Make cheese-only or bean-and-cheese pupusas if pork is omitted. Use a melting cheese that is not excessively wet.
Serve with
Curtido and tomato salsa
Storage
Refrigerate cooked pupusas for up to 2 days. Reheat on a dry griddle or frying pan until hot throughout.
Allergens
Contains milk. Check masa harina and prepared beans for cross-contact or additives.
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