BBS:      TELESC.NET.BR
Assunto:  Pupusas Revueltas (Salvadoran Style Stuffed Masa Cakes
De:       Ben Collver
Data:     Wed, 1 Apr 2026 07:31:41 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pupusas Revueltas (Salvadoran Style Stuffed Masa Cakes)
 Categories: Salvadorian
      Yield: 1 Batch
 
      1 lb Ground chicken breast
      1 tb Vegetable oil
    1/2 sm Onion; finely diced
      1 cl Garlic; minced
      1 md Green pepper;
           - seeded & minced
      1 sm Tomato; finely chopped
    1/2 ts Salt
      5 c  Instant corn flour
           - (masa harina)
      6 c  Water
    1/2 lb Low-fat mozzarella cheese;
           - grated
 
  In a nonstick skillet over low heat, saute 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. Cook
  until chicken mixture is cooked through (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 1 tb chicken mixture into the hole in each ball. Fold the
  dough over to 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 Salvadoreno.
  
  Recipe FROM: Delicious Heart Healthy Latino Recipes Cookbook, 2008
  
  Recipe FROM: 
 
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