Pupusas Revueltas are thick corn tortillas filled with a savory mix of refried black beans, cheese, and chicharrón, commonly found in Salvadoran cuisine. These pupusas are typically complemented by a tangy salsa roja and a crunchy cabbage slaw, making them a hearty and flavorful meal.  Here's how to make them at home.

Pupusas Revueltas

Mojarra Frita is a popular Latin American dish made of whole fish, typically mojarra or tilapia, that is marinated, breaded, and fried until crispy. This version features a tangy marinade of lemon and spices, with a crispy coating from a mixture of flour and cornmeal, which enhances the fish's flavor and texture. Here's how to make it at home.

Mojarra Frita

Servicio de Restaurant

Mexico – Centre America OP Y Sur America

Envios de Dinero

LA DESPENSA LATINA

Pina Colada

Stuffed peppers with cheese, served with rice and beans.

Chiles Rellenos

Soft corn tortillas filled with marinated beef.

Tacos de Asada

LA DESPENSA

Crispy tortilla chips with house-made salsa.

Chips & Salsa

Café (Solo 1 Recarga)

Soft or crispy tortilla filled with your choice of meat and toppings.

Tacos

Chocolate

Mediana

Natural Fresh Water (No Refills) Horchata, Marañón o Fruta de temporada / Horchata, Cashew or Seasonal fruit

Aguas Naturales (Sin Recargas)

Quesadilla con Arroz y Frijoles

1 Taco (Chicken, Beef or Tongue) with Rice and Beans

1 Taco (Pollo, Res o Lengua) con Arroz y Frijoles

Nuggets de Pollo con Papas Fritas

Fajitas Mixtas

Bistec Salvadoreño

Carne Asada

Chicken or Beef Quesadilla Servida con arroz, frijoles y ensalada / Served with rice, beans and salad

Quesadilla de Pollo o Res

Burritos de Pollo, Res o Lengua

Torta Cubana

Queso, frijol, chicharrón / Cheese, beans, chicharrón

In a large bowl, mix the masa harina and salt. Gradually add water while mixing with your hands until a smooth, pliable dough forms. You should be able to form a ball without it sticking to your hands.

Mix the Dough Ingredients

Cover the bowl with a damp cloth and let the dough rest for about 30 minutes. This allows the masa to hydrate properly.

Rest the Dough

In a separate bowl, mix together the refried black beans, crumbled chicharrón, and cheese until well combined. This will be your filling for the pupusas.

Combine Fillings

Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it slightly to form a disk.

Shape the Dough

Take one disk of dough and make a small indentation in the center. Place about 2-3 tablespoons of the filling mixture into the indentation. Carefully fold the edges of the dough over the filling to enclose it completely, pinching the seams to seal.

Add the Filling

Gently flatten the filled dough ball into a thicker disk, about ½ inch thick.

Flatten the Pupusa

Preheat a griddle or frying pan over medium heat. Lightly grease it with oil to prevent sticking.

Heat the Griddle

Place the pupusas on the hot griddle and cook for about 4-5 minutes on each side, or until they are golden brown and slightly crispy.

Cook the Pupusas

Serve the pupusas warm, accompanied by optional toppings like salsa roja and cabbage slaw.

Plate and Garnish

Dig in and enjoy your delicious pupusas revueltas!

Enjoy!

Masa harina

Water

Salt

Refried black beans

Cheese (Queso fresco or mozzarella)

Chicharrón (fried pork skin), crumbled

Salsa roja

Cabbage slaw

Rinse the mojarra fish under cold water and pat them dry with paper towels.

Clean the Fish

In a bowl, combine the lemon juice, garlic powder, salt, and black pepper. Rub this mixture all over the fish, including inside the cavity. Let the fish marinate for at least 30 minutes.

Marinate the Fish

In a shallow dish, combine the all-purpose flour, cornmeal, and paprika. Mix well.

Prepare the Breading

Take the marinated fish and dredge them in the flour-cornmeal mixture, ensuring they are evenly coated on all sides.

Coat the Fish

In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it shimmers.

Heat the Oil

Carefully place the coated fish in the hot oil and fry for about 4-5 minutes on each side, or until golden brown and crispy. Make sure not to overcrowd the pan; fry in batches if necessary.

Fry the Fish

Once the fish are cooked, remove them from the oil and place them on a plate lined with paper towels to drain excess oil.

Drain the Fish

Garnish the fried fish with fresh cilantro and serve with lemon wedges on the side.

Serve

Mojarra fish (or tilapia)

Lemon juice

Garlic powder

Black pepper

All-purpose flour

Cornmeal

Paprika

Vegetable oil

Fresh cilantro

Lemon wedges

In a skillet over medium heat, add the ground beef. Cook until browned, approximately 5-7 minutes.

Prepare the Beef Filling

Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent. Then add cumin, chili powder, salt, and black pepper. Stir well to combine and cook for an additional 3-4 minutes.

Add Vegetables and Spices

In a separate pan, warm the corn tortillas over medium heat for about 30 seconds on each side, until pliable.

Warm the Tortillas

Place a spoonful of the beef mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, cheddar cheese, and a dollop of sour cream.

Assemble the Tacos

Dice the tomatoes, onion, and jalapeño. Chop the cilantro finely.

Prepare the Salsa Ingredients

In a bowl, combine the diced tomatoes, onion, jalapeño, and cilantro. Squeeze the lime juice over the mixture and season with salt to taste. Mix well.

Mix the Salsa

Allow the salsa to sit for at least 15 minutes to let the flavors meld together.

Let it Rest

Corn Tortillas

Ground Beef

Onion

Garlic Cloves

Cumin

Chili Powder

Black Pepper

Lettuce

Tomato

Cheddar Cheese

Sour Cream

Tomatoes

Jalapeño

Lime

Cilantro

In a large skillet over medium heat, add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and onions are translucent, about 7-10 minutes. Drain excess fat.

Cook the Beef Filling

Stir in cumin, chili powder, salt, and black pepper. Cook for an additional 2-3 minutes to combine flavors. Remove from heat and set aside.

Season the Beef

In a separate pan, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

Prepare the Tortillas

Spread a layer of refried beans on each warm tortilla, followed by a generous portion of the beef filling.

Layer the Ingredients

Sprinkle shredded cheese over the beef filling.

Add Cheese

Top with shredded lettuce, diced tomatoes, sour cream, and salsa as desired.

Add Toppings

Fold the tortillas over the filling to create a wrap or taco and serve immediately.

Fold and Serve

Refried Beans

Shredded Cheese

Onion, diced

Garlic, minced

Lettuce, shredded

Tomatoes, diced

Salsa

In a medium saucepan, heat the refried beans over medium heat until warmed through, stirring occasionally.

Prepare Refried Beans

If you are using cooked chicken, shred it using two forks or your hands until it is in bite-sized pieces.

Shred Chicken

In a dry skillet over medium heat, warm each corn tortilla for about 30 seconds on each side until pliable.

Warm Corn Tortillas

On each warmed tortilla, spread a generous spoonful of refried beans, then add a layer of shredded chicken.

Layer Ingredients

Top with shredded lettuce, diced tomatoes, a dollop of sour cream, shredded cheese, and a spoonful of salsa.

Sprinkle cumin, chili powder, garlic powder, salt, and black pepper over the assembled tortillas to taste.

Seasoning

Fold each tortilla in half and serve immediately while warm. Enjoy your La Despensa Latina!

Shredded Chicken

Shredded Lettuce

Diced Tomatoes

Shredded Cheese (Mexican Blend)

Garlic Powder

Chop the fresh pineapple into small pieces, ensuring there is no core or skin remaining. Measure out 1 cup of chopped pineapple for the recipe.

Prepare the Pineapple

Collect all the ingredients required for the Pina Colada including fresh pineapple, coconut cream, white rum, ice cubes, and any optional ingredients you wish to use.

Gather Ingredients

In a blender, combine 1 cup of fresh pineapple, 1 cup of coconut cream, 1 cup of white rum, and 2 cups of ice cubes. If using, add 1 tsp of sugar and 2 tbs of coconut flakes for added sweetness and texture.

Blend Ingredients

Blend the mixture on high speed until it is smooth and creamy, ensuring all ingredients are well combined. This should take about 30 seconds.

Blend Until Smooth

Pour the blended Pina Colada into chilled glasses. Garnish each drink with a pineapple wedge and a maraschino cherry on top for an attractive presentation.

Pour and Garnish

Serve the Pina Colada immediately while it is cold and refreshing. Enjoy your tropical drink!

Serve Immediately

Fresh Pineapple

Coconut Cream

White Rum

Ice Cubes

Pineapple Wedge

Maraschino Cherry

Sugar

Coconut Flakes

Preheat your oven to 400°F (200°C). Roast the poblano peppers on a baking sheet for 20-25 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and place in a sealed plastic bag for 10 minutes to steam. Peel off the skins carefully.

Prepare the Peppers

In a mixing bowl, combine Monterey Jack cheese, cream cheese, garlic powder, cumin, salt, and black pepper. Mix until well combined.

Make the Filling

Once the peppers are cool enough to handle, make a slit down one side of each pepper. Remove the seeds and membranes. Stuff each pepper with the cheese mixture.

Stuff the Peppers

In a separate bowl, beat the eggs. Place the flour in another shallow dish. Dip each stuffed pepper in the flour, then in the beaten eggs, coating well.

Prepare for Frying

In a large skillet, heat the oil over medium heat. Once hot, carefully add the stuffed peppers. Fry for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

Fry the Peppers

In a saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until soft. Add the rice and stir for 2 minutes, then pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed.

Cook the Rice

In a small saucepan, heat a little olive oil over medium heat. Sauté the chopped onion until translucent. Add canned black beans (drained and rinsed), cumin, and salt. Cook for 5-7 minutes until heated through.

Prepare the Beans

Poblano peppers

Monterey Jack cheese

Cream cheese

Eggs

Oil for frying

Long grain rice

Chicken broth

Onion, chopped

Olive oil

Canned black beans

In a bowl, combine the olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper. Mix well.

Pupusas Revueltas

Mojarra Frita

Servicio De Restaurant

Envios De Dinero

La Despensa Latina

Pina Colada

Chiles Rellenos

Tacos De Asada

La Despensa

Chips & Salsa

Café (solo 1 Recarga)

Tacos

Chocolate

Mediana

Aguas Naturales (sin Recargas)

Quesadilla Con Arroz Y Frijoles

1 Taco (pollo, Res O Lengua) Con Arroz Y Frijoles

Nuggets De Pollo Con Papas Fritas

Fajitas Mixtas

Bistec Salvadoreño

Carne Asada

Quesadilla De Pollo O Res

Burritos De Pollo, Res O Lengua

Torta Cubana