Chicken Pupusas with Curtido and Salsa Roja

Directions

• To make the curtido, add the cabbage, carrots, and onion, to an air-tight container. Add water, ACV, salt, and oregano in a smaller container. Pour this mixture over the veggies and mix well. Cover and let the curtido sit at room temperature for at least 1 hour. Note: the longer you let the curtido sit the better.
• To make the shredded chicken, combine the olive oil, cumin, salt, paprika, chili powder, garlic powder, and coriander in a small bowl. Mix well, then pour this mixture over the chicken thighs, making sure everything is coated. Cover, and refrigerate for at least 30 minutes.
• To make the salsa roja, place a griddle or pan over medium-high heat. Add the Roma tomatoes, white onion, serrano peppers, and garlic cloves to the pan and char for about 10 minutes, turning occasionally. Transfer everything to a blender. Add salt and blend until everything is well incorporated. Place in the fridge until you’re ready to use.
• Heat a griddle or pan over medium-high heat and sear the chicken thighs for 5-7 minutes. Flip and sear for another 5-10 minutes, or until completely cooked through. Let rest for 5 minutes before shredding with two forks. Set aside, until you are ready to use.
• Shred the Monterey jack cheese and set aside. Make sure to firmly press down onto the cheese, to fit as much as possible into the pupusas.
• To make the pupusa dough, add the maseca flour and salt in a large bowl. Whisk well, then pour in the water. Mix with your hands until a soft dough forms.
• Pour some water into a bowl and set aside. You might need to occasionally dip your hands in the bowl if the dough becomes too dry while making the pupusas.
• Divide the dough into 14 even-sized balls. Take one ball, and flatten it to fit the palm of your hand. Place the cheese and shredded chicken in the center of the dough. You want to add about 1 tbsp of cheese and 1 tbsp of shredded chicken to each pupusa, making sure everything is packed in tightly.
• Once the filling has been added to the center, stretch the edges of the dough to pinch and seal over the top, encasing all of the filling.
• Now flatten the dough into a disc, by swiftly tossing the pupusas from one hand to the other in a swift motion. Once the pupusa has flattened to about 1/4 inch thickness, set aside and repeat the process until all of the dough has been used.
• Heat a pan on medium heat and add about 1 tsp of cooking oil. Add the pupusas to the pan and cook for 4-5 minutes on each side.
• Serve with the curtido and salsa roja.