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• 3 cups masa harina (corn flour—buy it on Amazon)
• 2 teaspoons salt
• 2 3/4 cups water, warm
• 1 cup queso fresco, crumbled*
• 1/2 cup refried beans
• pulled pork (optional)
• Vegetable oil spray
• curtido
• salsa roja

In a mixing bowl, combine the masa harina and salt. Add the water and mix with the spoon until it thickens and a smooth dough forms. Knead with your hands if necessary.

Divide the dough into 12 balls. Smash into flat rounds and form into a small bowl. Place one teaspoon of refried beans and one tablespoon of queso fresco into the dough bowl (you can add additional fillings like pulled pork, if desired). Using the edges, cover the filling and form a ball once again. Flatten into a thick disk shape, about 1/3″ thick.

On the stove, place a non-stick pan over medium heat. Once hot, spray with oil and add the pupusas to the pan (as many as will fit flat) and cook for 3 minutes per side until it starts browning. Serve with curtido and salsa roja.

You can store the leftovers in an airtight container in the fridge for up to 3 days. To make in advance, freeze before cooking on a baking sheet until solid, and store in an airtight bag in the freezer for up to 3 months.

*Can substitute with mozzarella.