This traditional Salvadoran recipe features soft, handmade corn tortillas stuffed with a savory filling of seasoned chicken, melted cheese, and refried beans. The chicken pupusas are then cooked to golden perfection on a griddle, creating a crispy exterior that encases the tender, flavorful filling inside.
Chicken Pupusas Ingredients
For the Dough:
- Masa harina (corn flour)
- Warm water
- Salt
For the Filling:
- Cooked chicken, shredded
- Mozzarella cheese, shredded
- Refried beans
- Cumin
- Paprika
- Salt and pepper
For the Curtido (Cabbage Slaw):
- Finely shredded cabbage
- Finely sliced onion
- Grated carrot
- Apple cider vinegar
- Water
- Dried oregano
- Red pepper flakes (optional)
- Salt and pepper
How To Make Chicken Pupusas
Make the Dough
In a bowl, mix together the masa harina and salt. Slowly pour in warm water, kneading the mixture until a smooth, flexible dough forms. Separate the dough into 8 equal parts and roll each into a ball.
Prepare the Filling
In a separate bowl, combine the shredded chicken, mozzarella, refried beans, cumin, paprika, salt, and pepper. This blend creates the tasty filling for the pupusas.
Put Together the Pupusas
Flatten a dough ball into a disc roughly 4-5 inches wide.
Add a spoonful of the chicken filling to the center. Wrap the dough around the filling, sealing it thoroughly, then carefully press it into a thick tortilla shape.
Prepare the Pupusas
Heat a griddle or non-stick skillet over medium-high heat. Cook the pupusas for 3-4 minutes per side, or until they turn golden brown.
Make the Curtido
As the pupusas cook, make the curtido by combining shredded cabbage, sliced onion, grated carrot, apple cider vinegar, water, dried oregano, red pepper flakes (optional), salt, and pepper in a bowl. Let the mixture marinate for a few minutes.
Plate and Savor
Serve the warm chicken pupusas alongside a side of curtido. The tangy, crisp curtido pairs beautifully with the savory flavors of the pupusas.
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Chicken Pupusas
Ingredients
For the Dough:
- 2 cups masa harina corn flour
- 1 1/4 cups warm water
- 1/2 teaspoon salt
For the Filling:
- 1 cup cooked chicken shredded
- 1/2 cup mozzarella cheese shredded
- 1/2 cup refried beans
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Curtido (Cabbage Slaw):
- 2 cups finely shredded cabbage
- 1/2 cup finely sliced onion
- 1/2 cup carrot grated
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- Salt and pepper to taste
Instructions
Make the Dough
- In a bowl, mix together the masa harina and salt. Slowly pour in warm water, kneading the mixture until a smooth, flexible dough forms. Separate the dough into 8 equal parts and roll each into a ball.
Prepare the Filling
- In a separate bowl, combine the shredded chicken, mozzarella, refried beans, cumin, paprika, salt, and pepper. This blend creates the tasty filling for the pupusas.
Put Together the Pupusas
- Flatten a dough ball into a disc roughly 4-5 inches wide.
- Add a spoonful of the chicken filling to the center. Wrap the dough around the filling, sealing it thoroughly, then carefully press it into a thick tortilla shape.
Prepare the Pupusas
- Heat a griddle or non-stick skillet over medium-high heat. Cook the pupusas for 3-4 minutes per side, or until they turn golden brown.
Make the Curtido
- As the pupusas cook, make the curtido by combining shredded cabbage, sliced onion, grated carrot, apple cider vinegar, water, dried oregano, red pepper flakes (optional), salt, and pepper in a bowl. Let the mixture marinate for a few minutes.
Plate and Savor
- Serve the warm chicken pupusas alongside a side of curtido. The tangy, crisp curtido pairs beautifully with the savory flavors of the pupusas.