Dairy-Free Pupusas Revueltas
Discover the irresistible flavors of Dairy-Free Pupusas Revueltas, a plant-friendly twist on the classic Salvadoran dish. These handmade corn masa pockets are filled with an enticing blend of refried beans, cooked shredded pork, and dairy-free shredded cheese for a satisfying, gluten-free, and lactose-free meal option. Perfectly crisped on a skillet and brimming with hearty, savory filling, this recipe captures all the authentic goodness without the dairy. Ready in under an hour with easy-to-follow steps, these pupusas are traditionally served with curtido—a tangy pickled cabbage slaw—and a bold salsa roja to elevate every bite. Whether you’re hosting a dinner party or looking for a unique way to spice up family meals, these dairy-free pupusas are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups Masa Harina
- 1.5 cups Warm Water
- 1 cup Refried Beans
- 1 cup Cooked and Shredded Pork
- 1 cup Dairy-Free Shredded Cheese
- 0.5 teaspoon Salt
- 2 tablespoons Vegetable Oil
Instructions
In a large bowl, combine the masa harina and salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. If the dough is too dry, add more water one tablespoon at a time.
Cover the dough with a damp cloth and let it rest for about 10 minutes.
Meanwhile, in a separate bowl, mix the refried beans, shredded pork, and dairy-free cheese together until well combined.
Divide the dough into 8 equal portions and roll each one into a ball.
Flatten a dough ball into a thick disk, about 4 inches in diameter, using the palms of your hands.
Place about 2 tablespoons of the filling mixture in the center of the disk.
Carefully fold the edges of the dough over the filling to enclose it completely, then gently reshape it into a thick disk, ensuring the filling remains sealed inside.
Repeat with the remaining dough and filling.
Heat the vegetable oil in a large non-stick skillet or griddle over medium heat.
Cook the pupusas for about 4-5 minutes on each side, pressing down slightly with a spatula, until they are golden brown and cooked through.
Serve warm, traditionally with curtido (a pickled cabbage slaw) and salsa roja.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 3110 mg | 135% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 2.4 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1012 mg | 78% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1914 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
