Grilled Chicken Pupusas with Black Bean Dip

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Corn masa pupusas stuffed with spiced grilled chicken served alongside a smoky black bean dip, inspired by Salvadoran and Tex-Mex flavors. This latin american-inspired street food ready in about 40 minutes blends masa harina, warm water, shredded cooked chicken breast into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups masa harina
• 1 1/4 cups warm water
• 1 cup shredded cooked chicken breast
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tsp, divided salt
• 1 1/2 cups black beans (canned, drained and rinsed)
• 1 tsp smoked paprika
• 3 tbsp, divided olive oil
• 2 cloves minced garlic
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: In a large bowl, combine 2 cups masa harina, 1 tsp salt, and gradually add 1 1/4 cups warm water, mixing with your hands until a soft dough forms that is moist but not sticky, about 3 minutes.
2. Step 2: In a small bowl, mix 1 cup shredded cooked chicken breast with 1 tsp ground cumin, 1/2 tsp chili powder, and 1/4 tsp salt until evenly seasoned.
3. Step 3: Divide dough into 8 equal balls. Flatten each ball into a 4-inch disk, place about 2 tbsp of the chicken filling in the center, then carefully fold and seal the edges, reshaping into a thick patty.
4. Step 4: Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Cook each pupusa for about 4 minutes per side until golden brown and cooked through, pressing gently with a spatula.
5. Step 5: For the black bean dip, heat 2 tbsp olive oil in a saucepan over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
6. Step 6: Add 1 1/2 cups drained black beans, 1 tsp smoked paprika, 1/2 tsp salt, and 1 tbsp lime juice. Cook for 5 minutes, stirring frequently, until beans soften.
7. Step 7: Mash beans with a potato masher or fork to desired texture and stir in 2 tbsp chopped fresh cilantro. Serve the pupusas warm with the black bean dip on the side.