Pupusas

In a large bowl, whisk together masa, flour and salt. Gradually add warm water and melted shortening, if using. Knead dough until a ball forms. Cover; refrigerate for 30 minutes.

Meanwhile, in a large bowl, cover coleslaw with boiling water. Let stand 2 minutes. Strain; discard water. Add vinegar, sugar, oregano, salt and pepper; toss to combine. Cover and refrigerate until serving.

For the filling, in a large skillet, cook chorizo and onions over medium heat until cooked through, 4-6 minutes. Add refried beans and green chiles until combined; remove from heat.

Divide dough into 16 portions. Roll each portion between two pieces of waxed paper. Place 1-2 tablespoons of filling in the center, topped with a pinch of cheese. Fold edges over and pinch to seal.

Heat a flat skillet (griddle), preferably cast-iron, until hot. Do not grease pan. When hot, place flattened pupusas, in batches, on the griddle. Cook for 3 minutes; flip. Continue cooking for another 2 minutes. Remove to serving dish and repeat with remaining pupusas. Serve immediately with curtido slaw.