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Pupusas Revueltas (Salvadoran-Style Stuffed Masa Cakes)

This tasty Salvadoran dish is often paired with a traditional cabbage salad called curtido.

Recipe Source: Delicious Heart Healthy Latino Recipes
Prep time Cook time Yields Serving Size
10 minutes 45 minutes 12 servings 2 pupusas

Ingredients

1 lb ground chicken breast

1 Tbsp vegetable oil

½ small onion, finely diced

1 clove garlic, minced

1 medium green pepper, seeded and minced

1 small tomato, finely chopped

½ tsp salt

5 C instant corn flour (masa harina)

6 C water

½ lb low-fat mozzarella cheese, grated

Photograph of the completed recipe.
calories 290
Total fat 7 g
Saturated fat 3 g
Cholesterol 33 mg
Sodium 223 mg
Total fiber 5 g
Protein 14 g
Carbohydrates 38 g
Potassium 272 mg
Percent Daily Values are based on a 2,000 calorie diet.

Directions

  • 1
    Heat oil in a large nonstick pan. Add chicken, and sauté until chicken turns white. Constantly stir the chicken to make sure it is evenly cooked.

  • 2
    Add onion, garlic, green pepper, tomato, and salt, and mix well. Cook over medium heat until the mixture is cooked through (to a minimum internal temperature of 165 °F). Remove the pan from the stove. Put the mixture in a bowl and cool in the refrigerator.

  • 3
    While the chicken mixture is cooling, place the corn flour in a large mixing bowl and gradually stir in enough water to make a stiff tortilla-like dough.

  • 4
    When the chicken mixture has cooled, mix in the cheese.

  • 5
    Divide the dough into 24 portions. With your hands, roll the dough into balls. Press a hole in each ball with your thumb.

  • 6
    Put about a tablespoon of the chicken mixture into the hole formed in each ball. Fold the dough over to completely enclose it. Press the ball out with your palms to form a disk.

  • 7
    In a very hot iron skillet, cook the pupusas on each side until golden brown.

  • 8
    Serve hot with Encurtido Salvadoreño.

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