Step 1

For the slaw: Set out a medium mixing bowl. Combine the cabbage slaw mix with the lime juice and ½ teaspoon of salt. Mix well. Cover and refrigerate until ready to serve.

Step 2

For the Pupusa dough: Set out a large mixing bowl. Combine the masa harina, salt, and water. Mix by hand until the mixture is very soft and smooth. Set aside.

Step 3

Set a large cast-iron skillet on the stovetop. Set the refried beans, shredded Monterey jack cheese, and any other fillings you would like to use on a clean work surface.

Step 4

Use a scoop to measure out 3-4 tablespoon balls of pupusa dough. They should be slightly larger than golf balls. Rub your hands with additional masa to keep them dry. One at a time, press the masa balls into flat disks about 5 inches wide, or the width of your palm. Place 1 teaspoon of refried beans in the center then cover with 1 tablespoon of shredded cheese. Add a scant amount of any other filling you would like. Be careful not to overfill the pupusas or they will be hard to seal.

Step 5

Gently fold the sides of the dough up over the fillings and pinch. Then pinch along the sides of the dough creating a clam shell shape. Rotate the closed pupusa in your hands to create a ball. Then gently flatten into a thin disk, about 4 inches across. Check the sides and pinch to seal any areas where filling might be coming out. It’s ok to see a little bit of black beans peeking out here and there, but you don’t want fully open areas.

Step 6

Heat the skillet over medium and add 1 tablespoon of oil. Once the oil is hot add 4 to 6 pupusas to the skillet at a time. Fry for 3 to 4 minutes per side until golden. Repeat the filling, shaping, and frying until you have used all the pupusa dough. Add oil to the skillet as needed.

Step 7

Serve immediately, or keep warm in a low heat oven, until all the pupusas are cooked.