This tasty Salvadoran dish is often paired with a traditional cabbage salad called encurtido.
1 pound ground chicken breast
1 tablespoon vegetable oil
1/2 small onion (finely diced)
1 clove garlic (minced)
1 medium bell pepper (green, seeded and minced)
1 small tomato (finely chopped)
1 teaspoon salt
5 cups corn flour (instant [masa harina])
6 cups water
1/2 pound mozzarella cheese (low-fat, grated)
- 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 with Encurtido Salvadoreño.
Meal Type: Dinner
Food group: Vegetables, Protein, Grains
Season: Winter, Spring, Summer, Fall