Traditional Salvadoran Dishes
Salvadoran Revueltas Pupusas
Salvadoran revueltas pupusas made with corn dough and filled with pork rinds, refried beans, and melted cheese. They are cooked until golden and served with cabbage slaw and tomato sauce.
These pupusas bring together three classic flavors of Salvadoran cuisine: pork rinds, beans, and cheese. The result is a corn dough that is soft on the inside, lightly toasted on the outside, and accompanied by fresh slaw and hot tomato sauce.
01
Ingredients
Have everything ready before you begin.
- ✓500 g of nixtamalized corn flour or masa harina
- ✓450 ml of lukewarm water, approximately
- ✓1/2 teaspoon of salt for the dough
- ✓250 g of cooked pork rinds
- ✓150 g of refried red or black beans
- ✓200 g of quesillo, Oaxaca, or low-moisture mozzarella cheese
- ✓1 tablespoon of vegetable oil
- ✓1/4 teaspoon of salt for the filling, only if the pork rinds need it
- ✓2 cups of finely chopped white cabbage
- ✓1/2 grated carrot
- ✓1/4 of a red onion in fine strips
- ✓3 tablespoons of white vinegar
- ✓2 tablespoons of water for the slaw
- ✓1/4 teaspoon of dried oregano
- ✓A pinch of salt for the slaw
- ✓4 ripe tomatoes
- ✓1/4 of a white onion
- ✓1 clove of garlic
- ✓1/2 cup of water for the sauce
- ✓A pinch of salt for the sauce
02
Step-by-step method
- 01
Prepare the slaw by placing the cabbage, carrot, and red onion in a container...
Prepare the slaw by placing the cabbage, carrot, and red onion in a container. Add the vinegar, water, oregano, and salt. Mix with clean hands, gently pressing the vegetables to soften them. Let it rest while you prepare the pupusas.
- 02
For the sauce, place the tomatoes, white onion, garlic, and water in a pot...
For the sauce, place the tomatoes, white onion, garlic, and water in a pot. Cook over medium heat for about ten minutes, until the tomatoes are soft.
- 03
Blend the cooked ingredients with a pinch of salt
Blend the cooked ingredients with a pinch of salt. If it's too thick, add a small amount of water. Return the sauce to the pot and heat it for five more minutes.
- 04
Chop the pork rinds into small pieces or briefly grind them, without turning them into paste...
Chop the pork rinds into small pieces or briefly grind them, without turning them into paste. Mix them with the refried beans and grated cheese. Add salt only if the pork rinds need more seasoning.
- 05
Prepare the dough by mixing the corn flour and salt in a large container...
Prepare the dough by mixing the corn flour and salt in a large container. First, incorporate about 350 ml of lukewarm water and knead. Gradually add the rest of the water until you get a soft, flexible, and moist dough that doesn't stick too much.
- 06
Divide the dough into eight equal portions and shape into balls
Divide the dough into eight equal portions and shape into balls. Cover them with a clean, slightly damp cloth to prevent drying.
- 07
Take a ball, form a cavity in the center, and place a generous portion of the filling inside...
Take a ball, form a cavity in the center, and place a generous portion of the filling inside, about two tablespoons. Close by bringing the edges to the center and seal the dough well.
- 08
Flatten each ball between your palms, gently turning it, until you get a pupusa...
Flatten each ball between your palms, gently turning it, until you get a pupusa about 10 to 12 cm in diameter and approximately 1 cm thick. If cracks appear, close them with damp fingers.
- 09
Heat a griddle, comal, or heavy skillet over medium heat
Heat a griddle, comal, or heavy skillet over medium heat. Add the tablespoon of oil and spread it in a thin layer.
- 10
Cook the pupusas without overcrowding them for 3 or 4 minutes on the first side...
Cook the pupusas without overcrowding them for 3 or 4 minutes on the first side, until golden spots appear. Flip them and cook for another 3 or 4 minutes. Then, you can flip them once more for 1 minute on each side to finish cooking the dough and melting the cheese.
- 11
Let the pupusas rest for 1 or 2 minutes and serve them freshly made...
Let the pupusas rest for 1 or 2 minutes and serve them freshly made with the cabbage slaw and hot tomato sauce.
- Add the dough water gradually, as each flour absorbs a different amount.
- If the dough cracks when pressed, incorporate a few more drops of water. If it sticks too much, add a small amount of flour.
- Keep the dough portions covered with a clean, slightly damp cloth so they don't dry out.
- Cook over medium heat: a temperature that's too high can burn the outside before the cheese melts.
- Quesillo, Oaxaca cheese, and low-moisture mozzarella are practical substitutes depending on the availability in your region.
- If a pupusa opens during cooking, wait for the surface to seal before moving it.
- You can keep the pupusas warm by covering them with a clean cloth, but avoid enclosing them in an airtight container for too long so they don't become soft.
- You can also freeze them already formed, separated by paper, and cook them directly frozen over medium-low heat for a bit longer.