Serves 4

Ingredients

- 2 tsp salt

- 2 cup masa flour 

- 1 ½  cups water

- Vegetable oil, as needed

- Curtido (or Sauerkraut), for serving 

- 2 cups mozarella cheese

- 1 can of black beans

- Betsita’s Habanero sauce or Jalapeño Cilantro 

Method: 

- Combine masa flour and salt in a bowl, make a well in the center and add 1½ cups warm water, incorporate dry ingredients, stirring until no dry lumps remain ( I prefer to mix the dough with my hand, if it needs more water add a bit more, until you have like a cookie dough consistency,  and then let it rest for 5 minutes)

- Divide  into 4 pieces. Roll each piece into a ball, then gently flatten, add mozzarella cheese and any other filling you like in the center, black beans, chicken, etc. 

- After adding the toppings in the center, wrap the masa around the toppings, to fully close the masa into a ball, then flatten it to about ½” thick.

- Heat 1 tbsp oil in a large pan over medium heat. Add the pupusas, cover, and cook until golden brown. Uncover and flip them, cook (uncovered) until other side is golden brown, around 10 minutes.