Pupusas Revueltas
Prep time: 10 min
Cook time: 45 min
This tasty Salvadoran dish is often paired with a traditional cabbage salad called curtido.
Makes
12 servings
Serving size
2 pupusas
Ingredients
1 tablespoon vegetable oil
1 pound ground chicken breast
½ small onion, finely diced
1 clove garlic, minced
1 medium green pepper, seeded and minced
1 small tomato, finely chopped
½ teaspoon salt
5 cups instant corn flour (masa harina)
6 cups water
½ pound low-fat mozzarella cheese, grated
Instructions
- Heat oil in a large nonstick pan. Add chicken, and sauté until chicken turns white. Constantly stir the chicken to make sure it is evenly cooked.
- Add onion, garlic, green pepper, tomato, and salt, and mix well. Cook over medium heat until the mixture is cooked through (to a minimum internal temperature of 165°F). Remove the pan from the stove. Put the mixture in a bowl and cool in the refrigerator.
- While the chicken mixture is cooling, place the corn flour in a large mixing bowl and gradually stir in enough water to make a stiff tortilla-like dough.
- When the chicken mixture has cooled, mix in the cheese.
- Divide the dough into 24 portions. With your hands, roll the dough into balls. Press a hole in each ball with your thumb.
- Put about a tablespoon of the chicken mixture into the hole formed in each ball. Fold the dough over to completely enclose it. Press the ball out with your palms to form a disk.
- In a very hot iron skillet, cook the pupusas on each side until golden brown.
- Serve hot.
Cooking Tip
Best served with Curtido Salvadoreño, a traditional El Salvadorian coleslaw.
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