Pupusas Revueltas

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the 1 lb ground chicken breast and cook, breaking it apart with a spoon, until no longer pink, about 8-10 minutes.

Add the minced garlic clove, diced onion, and minced green pepper to the cooked chicken. Stir and cook until the vegetables soften, about 3-4 minutes.

Stir in the finely chopped tomato and ½ tsp salt, then remove from heat and let cool slightly. Once cooled, fold in the ½ lb grated low fat mozzarella cheese to create the filling.

Combine 5 cups instant corn flour (masa harina) with 6 cups water in a large bowl, stirring until a thick dough forms. The consistency should resemble thick oatmeal and hold together when pinched.

Wet hands slightly to prevent sticking, then take about ¼ cup masa dough and flatten it into a thin disc in your palm. Place about 2 tbsp of the chicken-cheese filling in the center of the disc.

Fold the edges of the dough over the filling and gently press and shape into a thick disc approximately 3-4 inches in diameter and ½ inch thick, ensuring the filling is completely enclosed.

Heat a non-stick griddle or comal (traditional flat pan) over medium heat, lightly oiling the surface. Working in batches, cook the pupusas 3-4 minutes per side until golden brown and crispy.

Transfer cooked pupusas to a clean kitchen towel to keep warm and maintain softness while completing the remaining pupusas.

Serve the pupusas revueltas warm with traditional accompaniments such as curtido (pickled cabbage slaw) or tomato salsa.