Pupusas Revueltas (Salvadoran-style stuffed masa cakes)

Pupusas revueltas are warm, thick Salvadoran masa cakes stuffed with a savory mix of seasoned pork, refried beans, and cheese. They’re crispy outside, soft inside, and served with curtido (spicy pickled cabbage) and salsa roja. This classic street food is comforting, affordable to make at home in with basic ingredients, and perfect for family meals or gatherings. Hand-formed and griddle-cooked, they’re fun to shape and deeply satisfying.

Pupusas Revueltas (Salvadoran-style stuffed masa cakes)

Ingredients

For 10–12 pupusas (serves 4–6), gather these items:

Dough

  • 3 cups masa harina (corn flour for tortillas)
  • 2–2½ cups warm water
  • 1 teaspoon salt

Filling (Revueltas)

  • 200 g ground pork (or chicken mince)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup refried red beans (canned or homemade)
  • 1½ cups shredded mozzarella or quesillo cheese (or Oaxaca/paneer mix)
  • 1 teaspoon ground cumin
  • ½ teaspoon oregano
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil (for cooking pork)

Curtido (pickled cabbage, serve on side)

  • ½ small cabbage, thinly shredded
  • 1 carrot, grated
  • ½ onion, thinly sliced
  • 1 tsp dried oregano
  • ½ cup apple cider vinegar
  • ½ cup warm water
  • 1 tsp salt
  • ½ tsp sugar
  • Optional: 1–2 sliced jalapeños

Salsa Roja

  • 4 medium tomatoes
  • ¼ onion
  • 1 garlic clove
  • 1–2 dried red chilies
  • Salt to taste

Direction

  • Step 1: Make curtido first (best if prepared 1–2 hours ahead): combine shredded cabbage, carrot, onion, oregano, salt, and sugar in a bowl. Pour warm vinegar-water mix over top. Toss well, press down, and let sit at room temperature at least 1 hour (or refrigerate overnight).
  • Step 2: Prepare filling: heat oil in a skillet over medium heat. Add onion and garlic; sauté 2–3 minutes. Add ground pork, cumin, oregano, salt, and pepper. Cook 7–9 minutes until browned and cooked through. Drain excess fat. Mix in refried beans until well combined. Cool slightly, then stir in shredded cheese.
  • Step 3: Make dough: in a large bowl, mix masa harina and salt. Gradually add warm water, kneading until you have a soft, moist, non-sticky dough (like playdough). Cover and rest 10 minutes.
  • Step 4: Shape pupusas: take a golf-ball-sized piece of dough (~60 g). Flatten in your palm into a 4–5 inch disc. Place 2–3 tablespoons filling in center. Carefully fold edges over filling and pinch to seal. Gently flatten into a ¼-inch thick disc (about 5–6 inches wide).
  • Step 5: Cook: heat a dry cast-iron skillet or comal over medium heat. Cook each pupusa 3–4 minutes per side until golden spots appear and it puffs slightly. Keep warm in a clean towel.
  • Step 6: Serve hot with curtido and salsa roja on the side.

Nutrients Information

Per pupusa (approximate values, 1 medium pupusa without curtido/salsa):

  • Calories: 220–260
  • Total Fat: 9–11 g
  • Saturated Fat: 3–4 g
  • Cholesterol: 25–35 mg
  • Sodium: 350–500 mg
  • Total Carbohydrates: 26–30 g
  • Dietary Fiber: 3–4 g
  • Sugars: 1–2 g
  • Protein: 10–13 g
  • Good source of protein from pork/beans/cheese, fiber from masa and beans, calcium from cheese. Curtido adds vitamin C and probiotics. A balanced, filling meal when paired with vegetables.

Recipes Credit

Contributed by United States Department of Agriculture (USDA) Extension Service