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Pupusas Revueltas (Salvadoran-Style Stuffed Masa Cakes)

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

12 servings
Prep time
10 minutes
Cook time
45 minutes
Total time
55 minutes
1 pound ground chicken breast
1 tablespoon vegetable oil
1/2 small onion (finely diced)
1 clove garlic (minced)
1 medium bell pepper (green, seeded and minced)
1 small tomato (finely chopped)
1 teaspoon salt
5 cups corn flour (instant [masa harina])
6 cups water
1/2 pound mozzarella cheese (low-fat, grated)
  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.
Meal Type: Dinner
Food group: Vegetables, Protein, Grains
Season: Winter, Spring, Summer, Fall