For Professionals

Pupusas Revueltas

Prep time: 10 min
Cook time: 45 min

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

Makes

12 servings

Serving size

2 pupusas

Ingredients

1 tablespoon vegetable oil

1 pound ground chicken breast

½ small onion, finely diced

1 clove garlic, minced

1 medium green pepper, seeded and minced

1 small tomato, finely chopped

½ teaspoon salt

5 cups instant corn flour (masa harina)

6 cups water

½ pound low-fat mozzarella cheese, grated

Instructions

  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.

Cooking Tip

Best served with Curtido Salvadoreño, a traditional El Salvadorian coleslaw.

Nutrition Info

Nutrition Info

Makes: 12 servings  Serving size: 2 pupusas

Calories

290

Fat

7 g

Saturated Fat

3 g

Trans Fat

0 g

Cholesterol

33 mg

Carbohydrates

38 g

Sugar

2 g

Fiber

5 g

Protein

14 g

Sodium

223 mg

Calcium

204 mg

Phosphorus

307 mg

Potassium

272 mg