Pupusas Revueltas Salvadoran Style Stuffed Masa Cakes Recipe

Masa harina: A type of corn flour used to make the dough for the pupusas.

Water: Combined with masa harina to form the dough.

Salt: Enhances the flavor of the dough.

Refried beans: Provides a creamy and savory filling.

Shredded cheese: Adds a melty, cheesy texture to the filling.

Cooked pork: Finely chopped to blend seamlessly into the filling.

When preparing masa harina dough, ensure to knead it thoroughly until it reaches a smooth and pliable consistency. This will make it easier to shape and fill the pupusas without cracking. Additionally, when adding the refried beans, shredded cheese, and cooked pork to the center, avoid overfilling to prevent the dough from tearing. To achieve an even cook, press the filled dough gently to flatten it uniformly before placing it on the hot griddle. This ensures that the pupusas cook evenly and develop a beautiful golden-brown crust.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, but it will result in a slightly different texture and flavor. Mix it with a bit of flour to get a closer consistency to masa harina.

• water - Substitute with vegetable broth: Using vegetable broth instead of water can add extra flavor to the masa dough.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and a bit of umami, but use it sparingly to avoid overpowering the dish.

• refried beans - Substitute with black bean puree: Black bean puree can offer a similar texture and flavor profile, making it a good alternative to refried beans.

• shredded cheese - Substitute with queso fresco: Queso fresco is a traditional Mexican cheese that can provide a similar creamy texture and mild flavor.

• cooked pork - Substitute with cooked chicken: Cooked chicken can be used as a leaner alternative to pork, offering a different but still delicious flavor.

• Allow the pupusas to cool completely on a wire rack before storing. This prevents condensation from making them soggy.
• Place the cooled pupusas in an airtight container, separating each with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat on a hot griddle or in a microwave until warmed through.
• For longer storage, wrap each pupusa individually in plastic wrap, then place them in a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat thawed pupusas on a hot griddle or in a preheated oven at 350°F (175°C) for about 10 minutes, flipping halfway through, until heated thoroughly.
• For a quick option, reheat directly from frozen on a griddle over medium heat, cooking for about 5-7 minutes per side until hot and crispy.

• Preheat your oven to 350°F (175°C). Place the pupusas on a baking sheet and cover them with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until heated through.

• Heat a skillet over medium heat and add a small amount of olive oil. Place the pupusas in the skillet and cook for about 2-3 minutes on each side, or until they are warmed through and slightly crispy.

• For a quick reheat, use the microwave. Place the pupusas on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the pupusas directly on the rack or on a baking sheet. Heat for about 10 minutes, or until they are hot and slightly crispy.

• For an air fryer, preheat it to 350°F (175°C). Place the pupusas in the basket in a single layer. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to combine the masa harina, water, and salt to form the dough.

• Measuring cups: Essential for accurately measuring the masa harina and water.

• Measuring spoons: Necessary for measuring the salt.

• Wooden spoon: Useful for mixing the dough ingredients together.

• Griddle: Cook the pupusas on this to achieve a golden brown exterior.

• Spatula: Handy for flipping the pupusas on the griddle.

• Knife: Use this to finely chop the cooked pork.

• Cutting board: Provides a surface for chopping the cooked pork.

• Plate: Place the finished pupusas on this to serve.

• Plastic wrap: Can be used to cover the dough balls to prevent them from drying out before cooking.

Prepare the filling in advance: Cook and chop the pork and shred the cheese ahead of time to streamline the assembly process.

Use a tortilla press: Flatten the masa balls quickly and evenly with a tortilla press to save time and ensure uniform thickness.

Preheat the griddle: Make sure your griddle is hot before you start cooking to reduce cooking time and achieve a perfect golden brown.

Assemble in batches: Work in batches to fill and flatten the pupusas, so you can cook multiple at once and speed up the process.