Step 1

Mix the masa harina flour with salt in a medium bowl. Add the warm water and oil and kneed until it becomes a pliable dough. (see notes)

Step 2

Fill a bowl with warm water ( for hand dipping) with a tiny splash of olive oil.

Step 3

Line a sheet pan with parchment or simply place a piece of parchment on the counter.

Step 4

Prepare your fillings, gathering them around. If using the shallot, finely chop and saute until deeply golden and tender.

Step 5

Dip your hands in the oiled water, divide the dough in half. Then form 4 equal-sized balls (with each half), a total of eight similar-sized balls, dipping your hands in the water as needed to prevent sticking.

Step 6

Flatten a ball into a 4 inch round in the palm of your greased hand, creating a cup. (TIP: If the edges crack or crumble, the dough needs a little more water.)

Step 7

Place a little of the filling inside (1 tablespoon beans, 1 tablespoon cheese, 1 teaspoon shallots, cilantro and scallions) and fold the edges up and around up to enclose. Roll into a neat, sealed round ball.

Step 8

Flatten one more time using your two palms  ( to about ½ inch thick) and place on a parchment-lined sheet pan. Repeat with all the pupusas.

Step 9

Heat 1-2 tablespoons oil in a cast iron skillet over medium heat. Cook each side until crispy and golden, about 5-7 minutes, each side. Keep warm in an oven until serving.

Step 10

Serve with Curtido, Salsa Roja or  hot sauce, sour cream or avocado, cilantro and lime.

Step 11

Place all ingredients (except the oil) in a blender and puree.  Heat oil in a medium pot.  Carefully pour in the tomato mixture- it will spatter so hold a lid over the pot at an angle, like a shield with the other hand. Bring to a simmer, and simmer gently for 20 minutes, until thickened and darkened. Cool and serve.