Instructions

1. In a large bowl, combine the masa harina, salt, and 1 cup of water. Mix until it forms a dough, adding more water as needed until the dough is smooth and pliable.
2. Divide the dough into 8 equal portions and roll each into a ball.
3. Flatten each ball into a disc about 4 inches in diameter. Place a spoonful of refried beans and a generous amount of cheese in the center of each disc.
4. Carefully fold the edges of the dough over the filling to seal it, then gently flatten the filled ball back into a disc, ensuring the filling is completely encased.
5. Heat a skillet over medium heat and add a small amount of vegetable oil. Cook the pupusas for 2-3 minutes on each side, or until they are golden brown and slightly crispy.
6. For the curtido, combine 2 cups of shredded cabbage, 1 cup of grated carrots, 1/2 cup of white vinegar, 1/4 cup of water, 1 teaspoon of oregano, and salt to taste in a bowl. Mix well and let it sit for at least 30 minutes to develop the flavors.
7. For the salsa, blend 2 ripe tomatoes, 1/4 onion, 1 clove of garlic, and salt to taste until smooth. Adjust seasoning as needed.
8. Serve the pupusas hot, topped with curtido and salsa on the side.