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chicken pupusas

Chicken Pupusas

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.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 28 minutes
Course Main Course
Servings 8 pupusas
Calories 200 kcal

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.