Pupusas Revueltas (Salvadoran-style stuffed masa cakes)
1 pound ground chicken breast
1 tablespoon vegetable or olive oil
½ small onion, diced
1 clove garlic, minced
1 medium green pepper, seeded and minced
1 small tomato, chopped
½ teaspoon salt
5 cups instant corn flour (masa harina)
6 cups water
½ pound low-fat mozzarella cheese, grated
- In a nonstick skillet over low heat, cook chicken in oil until chicken turns white. Keep stirring the chicken to make sure it is evenly cooked.
- Add onion, garlic, green pepper, tomato, and salt, and mix well. Cook until chicken is cooked (inside should be 165 °F). Remove the skillet 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 bowl and slowly stir in enough water to make a stiff tortilla-like dough.
- When the chicken mixture has cooled, add cheese.
- Divide the dough into 24 pieces. 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 in each ball. Fold the dough over to close hole. Press the ball out with your palms to form a circle.
- In a very hot iron skillet, cook the pupusas on each side until golden brown.