Pupusas

If using ground pork, cook it in a small skillet with salt and pepper until browned (about 5 minutes). Drain excess fat. If using beans, mash or warm them. Have cheese shredded and any vegetables (jalapeño, zucchini) finely diced. Set aside filling ingredients in separate bowls so you can assemble quickly.

In a large bowl, combine masa harina and salt. Add warm water gradually, mixing with your hands until the dough reaches a soft, pliable consistency—similar to mashed potatoes. It should hold together but not be sticky. Cover with a damp cloth and let rest for 5 minutes.

Divide dough into 8 equal portions and roll each into a ball. Flatten one ball in your hand or between two sheets of plastic wrap to a disk about 1/8 inch thick and 4 inches wide.

Place about 2 tablespoons of filling (any combination: cheese, beans, meat, vegetables) in the center of the disk. Fold edges up and over to enclose filling, then gently flatten the sealed pupusa back into a thick disk about 1/4 inch thick and 3.5 inches wide, using plastic wrap to prevent sticking. Repeat with remaining dough and fillings.

Heat oil in a large cast-iron skillet or griddle over medium-high heat until shimmering (about 2 minutes). Working in batches, place pupusas on the hot surface and cook without moving for 3–4 minutes until the bottom is golden and crispy.

Flip and cook the other side for another 3–4 minutes until golden. Transfer to a paper-towel-lined plate to drain. Keep finished pupusas warm while cooking the remaining batch.

Serve pupusas hot, accompanied by curtido (pickled cabbage) and warm tomato salsa on the side. Guests can eat them as-is or dip and top to taste.