Pupusas with Curtido

Place all ingredients in a small saucepan, bring to a simmer, stir for 30 seconds, turn off the heat, cool and refrigerate until using. You can so this up to a week ahead.

Mix the masa harina flour with salt in a medium bowl. Add the warm water and oil and kneed until it becomes a soft pliable dough. (see notes) If it is sticky, add more corn flour.

together. If using the shallot, finely chop and saute until deeply golden and tender.

Fill a bowl with warm water ( for hand dipping) with a tiny splash of olive oil. Line a sheet pan with parchment, or simply place a piece of parchment on the counter. Dip your hands in the oiled water, and divide the dough into eight equal balls. Flatten each 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.)

(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.

Flatten one more time using your palm ( to about ½ inch thick). Repeat with all the pupusas. You can store these uncooked for up to 3 days in the fridge.

Heat 1-2 tablespoons olive oil in a large skillet (or griddle) over medium heat. Cook each side until crispy and golden, about 5-7 minutes on each side. Keep warm in an oven until serving.

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