Salvadoran-style Stuffed Masa Cakes
- 1 pound ground chicken breast
- 1 tablespoon vegetable oil
- ½ small onion, finely diced
- 1 clove garlic, minced
- 1 medium green pepper, seeded and minced
- 1 small tomato, finely 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, sauté chicken in oil until chicken turns white. Constantly stir the chicken to make sure it is evenly cooked.
- Add onion, garlic, green pepper, tomato, and salt and mix well. Cool until chicken mixture is cooked thought (internal temperature, 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 mixing bowl and gradually 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. 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 the completely enclose it. Press the ball out with your palms to form a disk.
- In a very hot iron skillet, cook the pupusas on each side until golden brown.
- Serve hot with Encurtido Salvadoreño.
Yield: 12 servings
Serving Size: 2 pupusas
Total Fat 7 g
Saturated Fat 3 g
Cholesterol 33 mg
Sodium 223 mg
Total Fiber 5 g
Protein 14 g
Carbohydrates 38 g
Potassium 272 mg