Pupusas

Instructions

1. Prepare the dough
   In a large mixing bowl, combine the masa harina, warm water, and salt. Mix thoroughly with your hands until a soft, moist dough forms. The texture should be similar to play-dough - not too sticky and not too dry. Cover with a damp cloth and let rest for 10 minutes.
2. Make the filling
   Prepare your choice of fillings. For cheese filling, simply have your grated cheese ready. For bean and cheese (revueltas), mix half the grated cheese with the refried beans. For chicharrón, mix the chopped pork with a bit of tomato sauce. For loroco, mix the flowers with some of the cheese.
3. Form the pupusas
   Take a golf ball-sized portion of dough and roll it into a ball. Using your thumb, make an indentation in the center of the ball, forming a cup shape. Place about 1-2 tablespoons of your chosen filling in the center. Carefully close the dough around the filling and gently flatten it between your palms to form a disc about ¼ inch thick and 4-5 inches in diameter.
4. Cook the pupusas
   Heat a large skillet or griddle over medium heat. Lightly brush with oil. Place the pupusas on the hot surface and cook for about 4-5 minutes on each side until golden brown spots appear and the dough is cooked through.
5. Prepare the curtido
   While the pupusas are cooking, make a quick curtido (Salvadoran cabbage slaw) by combining the diced onion, tomatoes, jalapeño, and cilantro in a bowl. Add vinegar and a pinch of salt, then toss to combine.
6. Serve
   Serve the pupusas hot with curtido on the side. Traditionally, pupusas are also served with a thin tomato salsa.