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Pupusas Revueltas (Mixed Filling Pupusas)

The Quirky Foodster Team

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Ingredients

  • 500g (4 cups) masa harina
  • 500ml (2 cups) warm water
  • 1/2 tsp salt
  • 200g (1 cup) cooked, finely ground pork chicharrón (or ground pork rinds)
  • 300g (1 1/2 cups) refried red beans
  • 200g (1 3/4 cups) grated quesillo or mozzarella cheese
  • Oil or lard, for the griddle
  • Curtido and salsa roja, to serve

Method

  1. Mix the masa harina, salt and warm water into a smooth, soft dough that holds together without cracking. Cover and rest for 10 minutes.
  2. In a bowl, combine the chicharrón, refried beans and grated cheese to make the revuelta filling.
  3. Divide the dough into 8 balls. Wet your hands with the oiled water to prevent sticking.
  4. Flatten one dough ball into a thick disc, then press into a cup shape with your palm.
  5. Fill with 1-2 tablespoons of the revuelta mixture, then pinch the edges closed to seal completely.
  6. Gently pat the filled ball flat between your palms into a disc about 1cm thick, keeping the filling sealed inside.
  7. Heat a lightly oiled griddle over medium-high heat and cook each pupusa for 3-4 minutes per side, until golden with light brown spots.
  8. Serve hot with a generous side of curtido and salsa roja.

Introduction:

Declared El Salvador's national dish in 2005, the pupusa revuelta combines three classic fillings — pork chicharrón, refried beans and melting cheese — into one thick, griddled masa cake.

Cultural Background:

Declared El Salvador's national dish in 2005, the pupusa revuelta combines three classic fillings — pork chicharrón, refried beans and melting cheese — into one thick, griddled masa cake. Sold from street carts across the country, they're eaten daily with hands, no utensils needed.

Tips:

Keep a bowl of oiled water nearby to dip your fingers in — it stops the dough sticking and helps you shape each pupusa without tearing it.

Variations:

A cheese-and-loroco version, or a beans-and-cheese-only version, are equally traditional if you'd rather skip the pork.

Storage:

Cooked pupusas keep refrigerated for 2 days; uncooked, filled pupusas freeze well for up to a month.

Reheating:

Reheat on a dry griddle or in a covered pan over medium-low heat for 2-3 minutes per side to restore the crisp exterior.

Nutrition:

Approx. 320 kcal, 12g protein, 15g fat, 34g carbohydrates, 3g fibre per pupusa.

FAQs:

Q: Why does my pupusa leak filling?
A: The dough likely wasn't sealed tightly enough at the edges, or was rolled too thin — patch any cracks with a little extra dough.

Q: What is quesillo?
A: A stretchy, mild Central American cheese similar to a fresh mozzarella; regular mozzarella is a reliable substitute.

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