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Serves 14 | Prep/Cook Time: 1 Hr 55 Min
  • Calories 290
  • Protein 14g
  • Sodium 330mg
  • Sat.Fat 1g
  • Sugar 6g
Nutritional Information
Serving Per Recipe: 14
Amount Per Serving
Calories 290
% Daily Value*
Total Fat 7g 11 %
Saturated Fat 1g 8 %
Cholesterol 35g 12 %
Sodium 330mg 14 %
Total Carbs 45g 15 %
Dietary Fiber 8g 32 %
Sugars 6g
Protein 14g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

The Filling:
1 pkg. PERDUE® Fresh Lean Ground Turkey (1 lb.) or PERDUE® Fresh Ground Chicken (1 lb.)
2 tablespoons corn oil
1 small onion, finely chopped
2 cloves garlic, minced
1 small tomato, seeded and finely chopped
1/2 teaspoon ground cumin
1 hot green or red chile, seeded and finely chopped (such as Jalapeño or serrano)
1/2 teaspoon salt
1/2 cup shredded or grated white cheese* or mozzarella
The Pickled Cabbage: (best made at least the day before)
1 small head of cabbage, thinly sliced or shredded
4 cups boiling water
1 medium red onion, thinly sliced
2 carrots, peeled and cut into thin strips or grated
1 clove garlic, minced (optional)
1 hot green or red chile, seeded and finely chopped (such as Jalapeño or serrano)
1 teaspoon oregano
3/4 cup white vinegar
1/4 cup water
Salt to taste
The Tomato Sauce:
3 pounds ripe tomatoes, peeled and seeded
1 hot green or red chile, seeded and finely chopped (such as Jalapeño or serrano)
2 cloves garlic, chopped
1 large onion, cut into chunks
1 tablespoon cilantro leaves (optional)
Salt to taste
The Dough:
5 1/2 cups instant corn masa mix*
1 teaspoon salt (optional)
4 1/3 cups warm water
Corn or vegetable oil or vegetable non-stick spray
1 Filling Instructions: Heat oil in a large skillet over high heat.  Cook and stir ground chicken, with onion, and garlic, stirring constantly, breaking up large pieces of chicken and to prevent sticking, 4 to 5 minutes.

TIP: *White cheese (queso blanco) can be found in some Supermarkets or in Latino Markets. **You can use an electric pancake griddle, at 350°F. to cook the pupusas.

2 Stir in tomato, cumin, chile and salt.
3 Reduce heat and simmer 5 to 6 minutes more or until chicken is no longer pink. 
4 Stir in cheese. Cool and reserve.
5 Pickled Cabbage Instructions: Place cabbage in a large bowl.  Add boiling water to cover.  Let stand 1 minute.  
6 Drain.  Let cool and place in large, wide mouthed jar, or a glass or plastic container that has a lid.  
7 Add remaining ingredients and shake or toss to mix well. Cover and refrigerate.  (The ingredients will get more “pickled” the more time it sits in the refrigerator.) Serve with pupusas.
8 Tomato Sauce Instructions: Add 1/2 of the ingredients into a food processor or blender. Process or blend on high speed to liquefy mixture. Place mixture in large saucepan.  Repeat with remaining 1/2 of the ingredients and stir into the saucepan.
9 Simmer, stirring occasionally, for 10 to15 minutes or until heated throughout and is slightly thickened. 
10 Pour into a bowl, cover and refrigerate.  Serve cold with pupusas.
11 Dough Instructions: Combine flour and salt in a large bowl.  Add water and mix until flour is moistened and dough pliable.  If dough is a little dry add 1 to 2 tablespoons more of water. Divide dough into 28 to 30 (2-inch) balls, using about 3 tablespoons of the dough).  Cover dough balls with a moist towel to keep from drying while making the pupusas.   
12 Flatten one of the balls between the palms of your hands; keep transferring from hand to hand to form round disc about 4-1/2-inches in diameter.
13 Make a cup with your hand, and holding the dough make a depression in the middle of the dough. Spoon 1 generous tablespoon of the filling in the depression and wrap dough around to cover filling.  Reshape into a ball and once again flatten it as thin as possible, about a 4-inch circle, making sure the filling does not come out. Place on tray and cover with a wet paper towel to keep from drying out.
14 Repeat steps with remaining dough and filling. 
15 To Cook Pupusas: Drizzle a bit of oil (about 1 teaspoon) on the bottom of a flat bottom pan or pancake griddle. 
16 Heat pan over low flame.  Cook pupusas, a few at a time, turning halfway through, until thoroughly cooked and lightly brown on both sides, about 10 to 12 minutes.
17 Serve pupusas hot with the picked cabbage and tomato sauce.
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Serves 14 https://www.perdue.com/recipeimages/pupusas_3_thumb.jpg https://www.perdue.com/recipeimages/pupusas_3_thumb.jpg

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