Ingredients

• Masa harina (corn flour for tortillas) 450 g
• Warm water 650 ml
• Refried red beans, thick 300 g
• Quesillo or mozzarella, shredded 250 g
• Vegetable oil, for the hands and griddle 2 tbsp
• Green cabbage, finely shredded 350 g
• Carrot, grated 1 medium (80 g)
• White onion, thinly sliced 0.5 (60 g)
• White vinegar 120 ml
• Dried oregano 1 tsp
• Tomatoes 3 medium (300 g)
• Salt, divided 2.5 tsp (15 g)

Instructions

1. 1

   For the curtido, pour boiling water over the cabbage, drain after 1 minute and mix with the carrot, onion, vinegar, oregano and 1 tsp of the salt; refrigerate for at least 1 hour.

2. 2

   For the salsa, simmer the tomatoes in water for 5 minutes, peel, blend with 0.5 tsp of the salt and simmer the puree for 10 minutes until slightly thickened.

3. 3

   Mix the masa harina with 1 tsp of the salt and the warm water and knead for 2-3 minutes into a soft dough that does not crack; divide it into 12 balls.

4. 4

   Mash the beans and cheese together into a thick paste.

5. 5

   With oiled hands, flatten a ball into a 10 cm cup, put in a twelfth of the filling (about 45 g), close the dough over it and pat it into a 12 cm disk about 1 cm thick.

6. 6

   Cook the pupusas on a lightly oiled griddle or heavy pan over medium-high heat for 4-5 minutes per side until browned in spots and the cheese is melted.

7. 7

   Serve hot, 2 per plate, with the curtido and tomato salsa on top.