Pupusas Revueltas with Curtido and Salsa Roja

Steps

1. Step 1

   Make the curtido: pack the shredded cabbage, carrot and sliced onion into a large heatproof bowl. In a measuring cup, stir together the vinegar, hot water, sugar, salt and oregano until the sugar and salt dissolve, then pour it over the vegetables. Press down so everything is submerged and set aside at room temperature while you cook, tossing once or twice. It is best after at least 1 hour and keeps a week in the fridge.

   10 min

   • 1/2 green cabbage (small head)
   • 1 carrot
   • 1/2 white onion
   • 1 cup white vinegar
   • 1/2 cup hot water
   • 1 tbsp sugar
   • 1 1/2 tsp salt
   • 1 tsp dried oregano
2. Step 2

   Make the salsa roja: blend the canned tomatoes with their juice, onion, garlic, jalapeño and cumin until completely smooth, about 1 minute.

   5 min

   • 1 can whole peeled tomatoes (14.5 oz)
   • 1/2 white onion
   • 2 cloves garlic
   • 1 jalapeño
   • 1/2 tsp ground cumin
3. Step 3

   Heat the oil in a small saucepan over medium heat, pour in the blended tomato mixture (it will sputter) and simmer, stirring now and then, until it darkens slightly and thickens to a pourable sauce, 10 minutes. Season with salt and set aside; serve warm or at room temperature.

   10 min

   • 1 tbsp vegetable oil
   • salt
4. Step 4

   Make the pork filling: cook the ground pork in a skillet over medium-high heat, breaking it up, until no pink remains, about 5 minutes. Add the onion, garlic, tomato, cumin and salt and cook until the onion is soft and the mixture looks like a thick paste, 5 minutes more. Let cool, then mash or pulse it slightly so there are no large chunks.

   12 min

   • 1/2 lb ground pork
   • 1/4 white onion
   • 1 clove garlic
   • 1 plum tomato
   • 1/2 tsp ground cumin
   • 1/2 tsp salt
5. Step 5

   Stir the cooled pork together with the refried beans and shredded cheese in a bowl until evenly mixed. This is the revuelta filling; divide it into 8 equal portions and roll each into a ball.

   5 min

   • 1 cup refried beans (canned or homemade)
   • 2 cups mozzarella or queso quesillo
6. Step 6

   Make the masa: in a large bowl, mix the masa harina and salt, then add the warm water and knead with your hands for 2 minutes into a soft, smooth dough about the texture of play dough. Let it rest 10 minutes. It should not crack badly when you press a ball flat; if it does, work in another tablespoon or two of water.

   12 min

   • 3 cups masa harina (instant corn masa flour)
   • 1 tsp salt
   • 2 1/2 cups warm water
7. Step 7

   Shape the pupusas: keep a small bowl of oil nearby and rub a little on your palms before each one. Roll a golf-ball-sized piece of masa (about 1/3 cup), press a deep well in it with your thumb, tuck in a ball of filling, and pinch the masa closed over the top. Gently pat and rotate the ball between your palms into a disc about 4 inches wide and 1/3 inch thick, patching any cracks. Repeat for all 8.

   15 min

   • 2 tbsp vegetable oil
8. Step 8

   Heat a large nonstick skillet or griddle over medium heat and brush lightly with oil. Cook the pupusas in batches without crowding, 4 to 5 minutes per side, until deeply browned in spots and the cheese is molten (a little may leak and crisp up, which is good). Serve hot with curtido piled on top and salsa roja spooned over.

   20 min

   • 1 tbsp vegetable oil

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026