Pupusas Revueltas
Thick, handmade Salvadoran flatbreads stuffed with a savory mixture of chorizo, cheese, and refried beans. Crispy-edged and pillowy inside, these are comfort food at its finest.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 22g
Ingredients
- 2 cups masa harina (corn flour for pupusas)
- 1.5 cups warm water
- ¾ teaspoon fine sea salt
- ½ pound ground chorizo (fresh, uncooked)
- 1 cup whole milk mozzarella cheese, shredded
- ¾ cup canned refried beans, drained
- 3 tablespoons vegetable oil for cooking
- 1 whole fresh lime
- ½ head medium green cabbage, thinly shredded
- 2 whole medium carrots, cut into thin matchsticks
- ½ cup white vinegar
- ½ cup warm water
- ½ teaspoon dried oregano
- ½ teaspoon fine sea salt
- 1 whole fresh habanero or jalapeño pepper (optional)
- 3 whole medium Roma tomatoes
- ½ whole small white onion
- ¼ cup fresh cilantro, roughly chopped
- ½ whole fresh lime
- ¼ teaspoon fine sea salt
Instructions
- 1
While you prepare the pupusa dough, make the curtido (pickled cabbage slaw) first so the flavors develop. Core and thinly shred 0.5 head of medium green cabbage using a sharp knife or mandoline, placing the shreds in a large mixing bowl.
- 2
Cut 2 medium carrots into thin matchsticks about 2 inches long. Add them to the cabbage.
- 3
Pour 0.5 cup white vinegar and 0.5 cup warm water into the bowl. Add 0.5 teaspoon dried oregano and 0.5 teaspoon fine sea salt. If using heat, thinly slice 1 fresh habanero or jalapeño pepper (seeds removed if you prefer less heat) and add it.
- 4
Toss everything together with your hands until well combined. Set aside — it will soften and marinate as you cook the pupusas.
- 5
Dice 3 medium Roma tomatoes into 1/4-inch pieces, discarding most of the juice and seeds so the salsa isn't watery. Place them in a small bowl.
- 6
Mince 0.5 small white onion into 1/8-inch pieces and add to the tomatoes. Roughly chop about 0.25 cup fresh cilantro and stir it in.
- 7
Juice 0.5 fresh lime into the salsa and season with 0.25 teaspoon fine sea salt. Taste and adjust seasoning as needed. Set aside.
- 8
In a large mixing bowl, combine 2 cups masa harina, 0.75 teaspoon fine sea salt, and 1.5 cups warm water. Mix with your hands until a soft, pliable dough forms — it should feel like Play-Doh, slightly moist but not sticky. If it's too dry, add a tablespoon more water; if too wet, add a tablespoon more masa harina. Let it rest for 5 minutes.
- 9
Brown 0.5 pound ground chorizo in a 10-inch skillet over medium-high heat, breaking it apart with a wooden spoon as it cooks, about 4-5 minutes. You'll know it's done when the meat is no longer pink and the fat is rendered — you should smell the garlic and spice aromas clearly. Remove to a small plate and let cool slightly.
- 10
In a small bowl, combine the cooled chorizo with 1 cup shredded whole milk mozzarella cheese and 0.75 cup drained refried beans. Mix gently until evenly distributed. This is your filling.
- 11
Set a 12-inch cast iron skillet or griddle over medium-high heat and let it preheat for 2 minutes. The surface should be hot enough that a drop of water dances across it.
- 12
Working with one portion at a time, scoop about 3 tablespoons of dough into your palm. Flatten it into a thin 2-inch disk. Place about 1.5 tablespoons of the filling in the center, then fold the edges of the dough up and around the filling to seal it completely — pinch and smooth the seams so no filling peeks through. Gently pat it into a 3.5-inch disk about 0.5 inches thick. The dough should feel warm and cooperative; if it cracks, slightly dampen your hands.
- 13
Lightly coat the skillet or griddle with 3 tablespoons vegetable oil (divide it between cooking batches). Place 2-3 pupusas on the hot surface — they should sizzle immediately when they hit. Do not crowd the pan.
- 14
Cook the first side for 2-3 minutes until it turns golden brown with some darker spots and feels crispy to the touch. You'll hear steady, gentle sizzling. Flip gently using a fish spatula and cook the second side for another 2-3 minutes until equally golden.
- 15
Transfer the cooked pupusas to a plate lined with paper towels to keep them warm. Repeat with remaining dough portions.
- 16
Arrange the warm pupusas on a serving platter. Squeeze fresh lime juice over them if desired. Serve immediately alongside the curtido (pickled cabbage slaw) and tomato salsa on the side so diners can customize each bite.
Tools you’ll need
- large mixing bowl
- small mixing bowl
- 10-inch skillet
- 12-inch cast iron skillet or griddle
- wooden spoon
- fish spatula
- sharp knife
- mandoline (optional)
- paper towels
- small plate
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