Chicken and Cheese Pupusas

• 2 cups masa harina (see Note)
• 1 3/4 cups very warm tap water
• Kosher salt
• 1/2 cup shredded roasted chicken
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup crumbled queso fresco
• 2 tablespoons minced dry chorizo
• Cayenne pepper
• About 1 cup vegetable oil, for frying
• Sour cream, pickled jalapenos, chopped onion, guacamole and hot sauce, for serving

1. In a medium bowl, using your hands, mix the masa harina with the water and 1/2 teaspoon salt until a soft dough forms.
2. Cover the bowl with plastic wrap and let the dough stand for 30 minutes.
3. In a medium bowl, toss the chicken with the cheddar, queso fresco and chorizo.
4. Season with salt and cayenne.
5. Divide the dough into 8 pieces and roll each piece into a ball.
6. Working with 1 ball at a time and keeping the rest covered, press the dough in the palm of your hand to form a cup with walls about 3/8 inch thick.
7. Spoon 2 tablespoons of the chicken filling into the cup and pinch to seal.
8. Pat the filled dough into a flat 4-inch patty; pinch to seal any cracks.
9. Set the pupusa on a baking sheet and cover with plastic wrap.
10. Repeat with the remaining balls of dough and filling.
11. In a large, nonstick skillet, heat 1/2 cup of the oil until shimmering.
12. Add 4 pupusas and cook over high heat, turning once or twice, until golden and crisp outside and heated through, about 5 minutes.
13. Repeat with the remaining pupusas, adding more oil to the skillet as needed.
14. Serve the pupusas with sour cream, pickled jalapenos, chopped onion, guacamole and hot sauce.

masa harina, very warm tap water, kosher salt, chicken, cheddar cheese, queso fresco, chorizo, cayenne pepper, vegetable oil, sour cream

Taken from www.foodandwine.com/recipes/november-2007-chicken-and-cheese-pupusas (may not work)