Chicken Pupusas

Pupusas are a traditional street food in Central America mostly in El Salvador. They are delicious masa cakes filled typically with pork, cheese or beans. I filled mine with braised chicken and melted cheese. Topped with salsa, sour cream and avocado it’s like going on vacation without leaving your kitchen. I turned on some Spanish guitar and poured up a margarita and was immediately transported south!!

Chicken Tinga

Ingredients

• 1 tbsp. neutral oil (grape seed or vegetable oil)
• 1 lb. boneless and skinless chicken thighs
• 1/2 cup yellow onion, minced
• 3 garlic cloves, peeled and minced
• 1 tsp. cumin
• 2 tsp. chili powder
• 1 1/2 tsp. smoked paprika
• 1 pinch cayene (optional)
• 2 chipotle peppers in adobo, minced
• 2 cups chicken stock
• 1 lime juiced/zest
• salt and black pepper to taste
• 4 oz cream cheese
• 1 1/2 cups shredded mozzarella

Directions

In a small bowl combine all the spices together, the cumin, chili powder, smoked paprika and cayenne. Mix together and season both sides of the chicken thighs with the spice mix, along with salt and black pepper. Heat a skillet or large sauce pan to medium high heat with oil. Sear each side of the chicken for about 5-6 minutes on each side. Add in the onions, garlic and chipotle pepper in adobo. Let cook for a couple minutes then pour in the chicken stock along with the lime juice and zest stirring and scraping the bottom to deglaze and get everything off the bottom of the pan.

Turn down to a medium low and let the chicken simmer until there is half the liquid. Once the chicken is cook all the way through use a fork and tongs to shred the chicken.

Once it’s all shredded turn off the heat and let it cool about 5 minutes.

Transfer the chicken along with the cream cheese and mozzarella to a food processor with a metal blade attachment. Process on high until everything is smooth and incorporated, making sure to scrape the sides. It should be a thick creamy filling. Set aside and make the masa.

Pupusas

Ingredients

• 3 cups masa
• 2 tbsp. butter, melted
• 2 1/2 cups warm water
• 1 tsp. salt
• 2 tbsp. vegetable oil

Directions

In a large bowl add the masa, melted butter, water and salt. I like to use my hands to mix it so I can feel the dough. It needs to be pretty wet dough. Mix it all together until you can form a small ball in your hand, and it will stay together without cracking.

To for the pupusas, get a little cup of water to keep your hands wet. You don’t want any cracks as you’re forming them. Take a handful of masa dough in your hand and start pressing it out to form the palm of your hand, once it’s about 1/2 inch or so thick grab 2 tbsp of the filling and place it in the center of the masa and starting at the edges bring the masa to the center to cover the filling up. Once the filling is all covered form a patty, keeping your hands slightly wet to cover up the cracks. Form until they are about 1/2 inch thick and the size of your palm. Set on a baking sheet pan and keep a damp towel over them as you continue with the rest of them.

Once you have formed all the patties, heat a non-stick pan with a little bit of oil and start pan frying them, until golden brown it takes about 5-7 minutes on each side. Keep them warm in the oven while you continue cooking the rest. Once they are all cooked top with sour cream, salsa and sliced avocado, and cilantro! Serve immediately!!