In a large mixing bowl, combine masa harina, warm tap water, and salt.

Mix with your hands until the dough forms a soft, pliable texture. If it feels too dry, add a bit more water. If it’s too sticky, sprinkle in a little more masa harina.

Let the dough rest for 5-10 minutes while you prepare the filling.

In a separate bowl, combine the shredded chicken, cheddar cheese, queso fresco, chorizo, and Cayenne pepper.

Mix well to evenly distribute all the ingredients.

Divide the masa dough into 8-10 equal balls.

Flatten each ball into a thick disc (about ¼ inch thick) using your hands. If the dough sticks, wet your hands slightly.

Add about 2 tablespoons of the filling in the center of each disc.

Carefully fold the dough over the filling and reshape it into a ball. Then gently flatten it back into a disc. Be sure the filling stays inside, but don’t stress if some cheese oozes out—it’s delicious!

Heat vegetable oil in a large skillet over medium heat.

Place the pupusas in the skillet, cooking 3-4 at a time depending on your pan size.

Cook for 4-5 minutes on each side, or until golden and slightly crispy. The cheese may melt out a bit, and that’s perfectly fine—it forms an irresistible crust!

Serve your chicken pupusas hot with sour cream, pickled jalapeños, chopped onions, guacamole, and a dash of hot sauce.

The combination of creamy, tangy, and spicy toppings brings out the rich flavors of the pupusas.