Pupusas Revueltas (Salvadoran-Style Stuffed Masa Cakes)

• 1 lb ground chicken breast

• 1 Tbsp vegetable oil

• ½ small onion, finely diced

• 1 clove garlic, minced

• 1 medium green pepper, seeded and minced

• 1 small tomato, finely chopped

• ½ tsp salt

• 5 C instant corn flour (masa harina)

• 6 C water

• ½ lb low-fat mozzarella cheese, grated

• Recipe Cards:
  • 4" x 6" (360 KB)
  • 8.5" x 11" (410 KB)

Directions

• 1

  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.

• 2

  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.

• 3

  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.

• 4

  When the chicken mixture has cooled, mix in the cheese.

• 5

  Divide the dough into 24 portions. With your hands, roll the dough into balls. Press a hole in each ball with your thumb.

• 6

  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.

• 7

  In a very hot iron skillet, cook the pupusas on each side until golden brown.

• 8

  Serve hot with Encurtido Salvadoreño.