Chicken Tinga Pupusas and Gorditas

Ingredients

• 12 cup corn masa flour(240g)
• 21.5 cup water(360g)
• 31 teaspoon salt(6g)
• 41 cup shredded chicken(140g)
• 50.5 onion(60g)
• 61 tomato(120g)
• 71 chipotle pepper in adobo(15g)
• 82 tablespoon oil(28g)
• 90.5 cup cheese(56g)

Instructions

1. 1In a bowl, mix corn masa flour, salt, and water to form a soft dough.
2. 2Divide the dough into small balls and flatten each into a disc.
3. 3For pupusas, place some cheese and chicken tinga filling in the center of each disc, fold and seal, then flatten gently.
4. 4For gorditas, shape the dough into thicker discs.
5. 5Heat oil in a skillet over medium heat.
6. 6Cook the pupusas and gorditas for 3-4 minutes on each side until golden and cooked through.
7. 7To make chicken tinga, sauté onion in oil until soft, add shredded chicken, chopped tomato, and chipotle pepper. Cook for 5-7 minutes until flavors combine.
8. 8Serve pupusas and gorditas warm, filled or topped with chicken tinga.