This recipe is lower in saturated fat than traditional pupusas, but are still loaded with flavor! Enjoy these pupusas with curtido.
Recipe Source: ChooseMyPlate
- 16 ounces chicken breast, ground
- 1 tablespoon vegetable oil
- 1/2 pound cheese, part-skim mozzarella, grated
- 1/2 onion (small, finely diced)
- 1 garlic clove (minced)
- 1 green pepper (medium, seeded and minced)
- 1 tomato (small, finely chopped)
- 1/2 teaspoon salt
- 5 cups masa harina (corn flour, instant)
- 6 cups water
- In a non-stick skillet over low heat, sauté chicken in oil until chicken turns white. Constantly stir the chicken to keep it from sticking.
- Add onion, garlic, green pepper, and tomato. Cook until chicken mixture is cooked through. Remove skillet from stove and let mixture cool in the refrigerator.
- While the chicken mixture is cooling, place the flour in a large mixing bowl and 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 and flatten each ball into a 1/2 ich thick circle. Put a spoonful of the chicken mixture in the middle of each circle of dough and bring the edges to the center. Flatten the ball of dough again until it is 1/2 inch thick.
- In a very hot, iron skillet, cook the pupusas on each side until golden brown.
- Serve hot.