Step 1

Make the curtido: Combine ingredients and allow to sit for at least 30 minutes.

Step 2

In a large bowl, mix masa and salt. Mix with 2 cups of water, and add the remaining water a little at a time until the dough is soft and pliable.

Step 3

Set aside while you prepare the filling.

Step 4

In a medium bowl, knead the crumbled queso fresco and shredded chicken until it forms almost a thick paste.

Step 5

With a bowl of water and a bowl of oil, dip fingers and keep hands moist with oil and water.

Step 6

Roll a ball of about 1/2 cup masa mixture. Using the knuckles of pointer and middle fingers moistened with oil and water, knead a flat well to fill with 1/4 cup chicken and cheese mixture and seal.

Step 7

Remove any excess masa and flatten out pupusa into a disk about 3/4 inch thick.

Step 8

Cook on an oiled cast-iron skillet or comal until spotted and golden. Flip and cook on other side.

Step 9

Serve with curtido and hot sauce.