Tag: Latin American
Chicken and Cheese Pupusas
Chicken and Cheese Pupusas
Pupusas are the national dish of El Salvador. They are made of masa flour dough, traditionally stuffed with beans, cheese, chicharones, or chicken, then flattened into a disc shape and fried. These are a lot of work to make. That is why it’s best to make a large batch of them to freeze down.
Equipment
- tortilla press
- food processor
Ingredients
Pupusa Filling
- 2 lbs boneless skinless chicken thighs diced into small cubes
- 3 tbsp vegetable oil
- 1 medium white onion diced
- 6 garlic cloves minced
- 1 red bell pepper diced
- 3 green onion finely chopped
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp paprika
- 2 tsp mexican oregano
- 1/2 cup queso or cheddar cheese grated
- 1/2 cup queso fresco crumbling cheese
Pupusa Dough
- 8 cups masa flour
- 1 tbsp salt
- warm water
Pupusa Toppings
- shredded cabbage or lettuce
- real Mexican sour cream
- sliced tomato
- cilantro
- hot sauce
Instructions
Pupusa Fillling
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the onions, red bell pepper, and green onion. Sauté for 5 minutes.
- Add in the chicken and garlic. Season with salt, pepper, paprika, and Mexican oregano.
- Cook for 8-10 minutes until the chicken is cooked through. Let cool and set aside.
- Add the chicken filling to a food processor. Give it a couple pulses; just enough to chop it up a little more. Don’t over pulse it. You do not want a paste.
- Add both of the cheeses to the chicken mix.
- Mix thoroughly. Put in the refrigerator until it is chilled and ready for use.
Pupusas Dough
- Mix together the masa flour and salt. Slowly add enough warm water until it forms a dough; similar to the feeling of firm mashed potatoes. Roll into 2” balls. Cover with wet paper towel until ready to use.
Chicken and a Cheese Pupusas Assembly
- Take a single dough ball and place on the center of a tortillas press.
- Press it down until it is 1/2’ thick. Remove and do it again to another dough ball.
- Add a heaping tablespoon of the filling to the center of the pressed dough.
- Place the other pressed dough over the filling; giving it a slight crimp around the edges.
- Press it down until it is a little more than a 1/2” thick.
- Layer these in between wax patty paper sheets so they don’t stick together. My recipe yields about 20 pupusas. Store whatever you don’t cook in freezer bags.
- Heat up 1 tbsp of cooking oil in a skillet over medium high heat. Add in a pupusa.
- Cook for 4 minutes a side.
- Serve over shredded cabbage or lettuce. Top with real Mexican sour cream, thinly sliced tomatoes, cilantro, and a hot sauce to your liking.
Chilaquiles Verde
Chilaquiles Verde
Chilaquiles is a very popular Mexican breakfast dish. It involves frying corn tortillas, then cooking them in a salsa, either green or red. The chilaquiles are then topped with Mexican table cream, queso fresco, and cilantro. The chilaquiles can be accompanied by beans, fried eggs, or even shredded chicken. I’ve made this dish on top of crumbled chorizo before, which is even better!In this recipe, I decided to use salsa verde since I made so much of it. Everything in the recipe is self explanatory. The only thing I would recommend is frying the tortillas in multiple batches to avoid overcrowding in the pan. If you don’t, the chips will absorb the oil and not become crispy.
Servings: 1
Ingredients
- 4 corn tortillas
- 2 tbsp vegetable or canola oil
- 1 cup salsa verde
- 2 fried eggs
Garnish
- queso fresco cheese
- Mexican table cream
- cilantro
- pickled red onion
Instructions
- Cut the tortillas into 8 pieces per tortilla. In a skillet, add 1 tbsp of cooking oil over medium high heat. Cook the tortillas in 2 batches, about 3 minutes a side.
- Drain the tortillas on a paper towel.
- In the same skillet on medium heat, add another tbsp of cooking oil. Add in the salsa verde. Cook for 5 minutes.
- Add in the tortilla chips, making sure that they are evenly coated on each side with the salsa verde. Cook for 2 minutes.
