Pupusas

Chicken Filling

About 8 chicken thighs, skin and fat removed.

1/2 envelope Lawry's Taco Seasoning

Chicken broth and water (equal portions to cover the chicken)

1/2 can refried beans

1/2 package Queso Fresco

1/2 can chopped green chiles

Simmer until chicken is done and easy to shred.

Remove chicken from the broth. (Reserve broth to make tomorrow's Tortilla Soup.)

Shred chicken. (Reserve half for tomorrow's Tortilla Soup.)

Place half of the chicken and remaining ingredients in a bowl.

Mix.

Dough

2 cups Masa harina

1 cup warm water

Filling

1. In a large bowl, mix together the masa harina and water and knead well. Knead in additional water, one tablespoon at a time, if needed to make a moist, firm dough.

2. Form into a log. Cut into eight equal portions. Roll each portion into a ball.

3. Press a hole in the ball and fill it with the chicken filling (about 1 tablespoon). Fold the dough over to completely enclose it. Press the ball out in your palms to form a disc. Be careful that the filling does not come out!

4. Heat an ungreased skillet over medium. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered.

5. Remove to a plate and keep warm until all pupusas are done.

Cortido

1/2 head shredded cabbage

1 carrot peeled, grated

4 cups boiling water

3 scallions, minced

1/2 cup white vinegar

1/2 cup water

1 jalapeno or serrano chile pepper, minced

1/2 tsp salt

1. Place the cabbage and carrots in a heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots. Set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.

2. Return the cabbage to the bowl and toss with the remaining ingredients. Chill and serve on pupasa, or as a side dish.

Serve the pupusa with cortido and salsa on top!