Pupusas Revueltas with Salsa and Curtido

pupusasrevueltas

I realized the other day that while I made a video on how to make pupusas de queso and recently shared a recipe for making mini pupusas de queso y frijol, I hadn’t posted a recipe or video for Carlos’s favorite – pupusas revueltas!

It was a little difficult for me to quantify everything and give clear directions because I make them a little differently each time, adjusting this and that to make them better – but here is how I made them this time. As you can see, I used ground pork instead of making authentic chicharrones with chunks of pork, but it works well like this and saves you from getting greasy meat all over your food processor when you grind it up.

Now, whenever I make a pupusa video, inevitably I get comments on YouTube asking for curtido and salsa recipes, so I decided to make a video of those too, even though I have variations of both posted here.

So, without further introduction, here are the videos and recipes for pupusas revueltas, salsa and curtido. (And as a special treat, in one of the videos you can see Carlos attempt to make a pupusa by himself!)

Pupusas Revueltas

What you need:

1 lb. fresh ground pork (you can even use turkey or chicken if you don’t eat pork)
1 tbs. minced garlic
1-2 tbs. canola oil
1 medium tomato, washed and quartered
1 medium Poblano or the equivalent green pepper, washed, stem & seeds removed, and quartered
1/2 a medium onion, cut in half
1/2 cup refried beans
1 lb. whole milk mozzarella cheese, softened (directions below)
salt to taste

For the masa/dough:

3 cups MASECA
3 1/4 cups water
a little less than 1/2 tsp. salt

Directions:

1. Heat oil in pan over medium-high heat. Add oil and garlic. Stir for a few seconds before adding ground pork and season with salt. Cook, stirring occasionally until browned. Remove from heat, set aside. (Note: Many people use chunks of pork in place of ground pork and after cooking, run it through the food processor. This is totally up to you. I’ve used both methods and both work.)

2. In the food processor set to “mince” – Process: the tomato, the Poblano or green pepper, and the onion. Add to the pork and mix to combine. Taste and correct with salt if needed.

3. Add the refried beans. Stir to combine.

4. To soften the cheese, place it in a warm water bath while it is still in the plastic packaging. After about 10 minutes, drain the water and open the package. Knead the cheese by hand until soft. Add to the pork mixture and stir to combine. This will be your pupusa filling. Set the mixture aside.

5. In a large bowl sprinkle salt over MASECA and then pour in water. Mix by hand until combined.

6. To form pupusas, take a large handful of dough, (slightly bigger than a golf ball but not as big as a baseball), and pat it into a tortilla. Cup your hand so the tortilla forms a bowl-like shape. In the hollow, place a large pinch of the pupusa filling. Close your hand gently to fold the sides up around the filling and form the ball again. Pat out into a thick tortilla shape and then place on a hot griddle, comal or non-stick frying pan. (No oil is needed!) Flip to cook on each side. Serve with salsa and curtido.

Salsa

What you need:

3 to 4 fresh large tomatoes (Roma are best), chopped
1 handful fresh cilantro
1/2 of a medium-sized onion, chopped
1/4 of a medium Poblano pepper, chopped
1 tablespoon raw, minced garlic
Salt to taste
A few shakes of Worcestershire sauce (also known as “Salsa Perrins.”)

Directions:

Combine in a blender. Blend until smooth, about one minute. Serve immediately or put in a jar or container with a tight-fitting lid and keep refrigerated. You can also pour the salsa into a pot and simmer over medium heat for 5 minutes which will brighten the natural red color of the tomatoes and deepen the flavor a little. Use in almost any recipe calling for salsa, or as a side with Latin American dishes. Use within a few days or can it to keep longer.

Possible substitutions: A 32 ounce can of undrained whole tomatoes can be substituted for fresh tomatoes. Green bell pepper can be substituted for the Poblano pepper.

Curtido

What you need:

1 small cabbage, washed and cut into large chunks
1 cup carrots, washed and peeled
1/2 a small onion
1/4 cup apple cider vinegar
1/4 cup warm water
salt to taste
oregano to taste

Directions:

1. With the food processor set to “shred” – Process the cabbage and carrots. Switch the food processor to “julienne” for the onion. Combine in a large bowl with remaining ingredients. Cover and refrigerate until ready to eat.

18 thoughts on “Pupusas Revueltas with Salsa and Curtido

    • Hi Regina! I hope they come out well this time! … My two biggest tips that I’ve learned over the years:

      #1: Use enough water or the dough will be dry and cracked. Don’t be afraid to keep adding a little more and working it in even when you think you’ve added enough. A little too wet is better than too dry. (And worse case scenario, you can always add more MASECA to even things out if you make complete mush that is too wet to work with LOL.)

      Also, as you saw in the video, keep your hands wet to keep the dough moist.

      #2: Use enough salt – in the filling and in the dough. Lack of salt makes the pupusas taste bland. Don’t be afraid to taste the filling before using it to make sure it’s salty enough!

      Suerte!

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    • Hi Dorys! For horchata I always use an horchata mix and just combine it with cold milk. Maybe one day I’ll try making it from scratch but that would be difficult since I’ve never seen morro seed here in the United States.

      Thanks for leaving a comment :)

    • So long that I don’t do it very often because it’s so much easier to have Carlos pick up pupusas on his way home, (especially on $1 pupusa night!)

      Making pupusas revueltas from scratch, (even if using packaged frijoles molidos), plus salsa and curtido takes literally hours if you’re doing it by yourself, (which I always am.) … If you have to make the beans from scratch, add another several hours!

      Honestly, if this is something one plans to do, I recommend making the salsa and curtido the day before. If you can also make the filling for the pupusas ahead of time, that helps too so you aren’t standing in the kitchen for hours and hours straight.

      Pupusas de queso take a lot less time because you don’t have to worry about the pork or beans.

      Lastly, those who eat the pupusas should help clean up the mess! :p

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  4. Hello Tracy
    My name is Ethan and I am a a freshman in high school. Next week on Cinco de Mayo my spanish class is having a food day. In which we were assigned to bring in a food from a Latin American country. I was assigned the region of central american and when I looked for recipes I have run onto these Pupusas. I have decided to make Pupusas Revueltas but I have a class of 30. I am kindly asking if you can give me a few tips and how many you would make. And can you also give me the measurements for that amount. Please help.

    • Hi Ethan!

      Kind of weird your Spanish class is having food from all over Latin America on Cinco de Mayo since that’s a celebration specific to a very specific part of Mexico only – However, that’s cool that you got assigned Central America. This is a Salvadoran recipe, and thus definitely Central American, so you’re in the right spot.

      Pupusas are a bit challenging if you haven’t made them before, they take practice to make properly and can be a bit time-consuming, so choosing to make pupusas for 30 people is extremely ambitious. If you absolutely have your heart set on it, then I belive doubling this recipe should make enough. (I’m estimating 1 pupusa per person since there will be other food from other students… If pupusas were the only thing being served then you’d want to estimate about 3 per person.)

      Be aware that pupusas revueltas contain pork – so you might want to make sure there aren’t any vegetarians or those who abstain from eating pork for religious reasons in your class. (For them, you could always just make pupusas de queso, or pupusas de queso y frijol.)

      If you’re looking for easier ideas, I would suggest the following Salvadoran recipes instead of pupusas:

      Cóctel de Camarones en Salsa Rosada
      http://latinaish.com/2013/05/29/coctel-de-camarones-en-salsa-rosada/

      Raspado de Elote Loco
      http://latinaish.com/2013/05/24/raspado-de-elote-loco/

      Plátanos Fritos
      http://latinaish.com/2012/10/15/casamiento/

      Hope this helps! Buena suerte!

      • Thank you. I looked at the other recipes and they look easier to make but they may be tougher to ultimately get to school and serve and such. I have asked my mother and she is going to try and make some before the 5th so we can practice. I think we will be up to the challenge of making pupusas with the help of my mom and grandma. And the food day isn’t specificly for Cinco de Mayo or Mexico it just fell on that day. You are correct about the other food so i have the portion size right. So I will do this and only thing I have to do is decide which type I will make. I think I will most likely chose the pupusas de queso or pupusas de queso y frijoles. Gracias por tu ayudar. Hasta luego.

      • Great. Wishing you luck in preparing the pupusas. If you and your mom run into any problems on your trial run, please feel free to email me directly and I’m happy to help you guys figure out what went wrong.

        Saludos!

  5. I forgot to tell you that the person has to bring in there recipe so anyone that is allergic or can’t eat it for religious purposes can see if they can eat it.

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