Step 1

Put the tomatoes, onion, water and dried oregano in a pan. Let it boil and stir occasionally. Cover it, reduce heat and let it cook for a few minutes until everything is soft.

Step 2

Season with salt and blend until you get a smooth sauce. If you feel like it needs more water, add to taste.

Step 3

Using portions of about 1/2 cup of tortilla mix, pat the mix until you get a tortilla of about the size of your palm. Add a tablespoon (approx.) of beans, quesillo, and chicharron.

Step 4

Close the tortilla to cover the stuffing.

Step 5

Keep patting to make a new tortilla. If you need to, moisten your hands slightly so the mix is less sticky.

Step 6

Cook the pupusas revueltas in a non-stick pan, turning each side twice until you can see they’re cooked.

Step 7

And of course, serve with red sauce and curtido.