Pupusas Revueltas de Chicharrón de Pollo
These Salvadoran pupusas revueltas are stuffed with chicken chicharrón, beans, and melty cheese, then cooked until golden on a hot comal. Slightly crispy on the outside and gooey inside, they’re served with curtido and salsa for an authentic, comforting dish perfect for any occasion.
Ingredients
For the Dough:
- 4 cups Corn masa flour, such as Maseca
- 3 cups Warm water, adjust as needed
- Neutral oil or water, for shaping
For the Filling:
- 1 tbsp oil
- 1½ lbs boneless, skin-on chicken thighs, cut into chunks (see note)
- 2 roma tomatoes, chopped
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- ¼ red onion, chopped
- 4 garlic cloves
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp oregano
- Salt and pepper, to taste
- 1 cup refried red or black beans
- 2 cups shredded mozzarella cheese
- 2 cups shredded Monterey Jack cheese
Instructions
- Heat oil in a skillet over medium heat. Place chicken chunks skin-side down and cook until golden and rendered, 15–20 minutes. Stir only 2–3 times.
- Add tomatoes, bell peppers, onion, garlic, bay leaves, cumin, oregano, salt, and pepper. Cook 10–12 minutes until soft and jammy. Add more oil if needed.
- Transfer mixture to a food processor and pulse until a thick, smooth paste forms. Let cool.
- In a large bowl, combine masa harina with warm water gradually. Knead until dough is soft, pliable, and moist but not sticky. Adjust with water or masa as needed.
- Mix cooled chicken chicharrón with refried beans, mozzarella, and Monterey Jack until well combined.
- Scoop a golf ball–sized portion of dough. Flatten into a thick disc, add 2–3 tbsp filling, and fold edges to encase. Roll into a ball, then flatten into a 5-inch disc.
- Lightly oil or wet hands as needed to prevent sticking.
- Heat a comal or skillet over medium. Cook pupusas 3–5 minutes per side until golden with charred spots. Filling may bubble slightly.
- Serve warm with curtido and salsa.
Notes
- If using boneless, skinless chicken thighs, add extra oil since they have less fat.
- Keep a small bowl of water nearby to moisten hands for easier shaping.
- Don’t overfill—too much filling makes sealing harder.
- Pupusas taste best hot off the comal, but can be reheated on a skillet.
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