Breads & doughs
Pupusas Revueltas
Thick tortillas filled with pork crackling, cheese and beans.
Gluten-free
Ingredients
- 500 g nixtamalized corn flour
- 350 ml warm water
- 200 g cooked pork cracklings (chicharrón)
- 200 g shredded quesillo cheese
- 150 g refried beans
- 1 teaspoon salt
- Oil for the griddle
Step-by-step
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- Put the cracklings in the mixing bowl and blend 20 sec/speed 5 into a paste. Set aside.
- Mix the ground cracklings with the cheese and refried beans in a bowl for the filling.
- In the clean mixing bowl, put the corn flour, warm water and salt. Knead 2 min/closed lid/dough mode.
- Shape balls of dough, flatten them, place the filling in the center and close. Flatten again into thick discs.
- Cook the pupusas on a hot griddle with a little oil 3 min per side until golden.
- Serve with cabbage curtido and tomato sauce.
Tips
- If the dough cracks, add a bit more water.
- Fermented curtido is the classic accompaniment.
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