Ingredients

• 500 g masa harina for tortillas
• 700 ml warm water
• 1 tsp salt
• 500 g cooked red silk beans
• 250 ml bean cooking liquid
• 1 small white onion
• 2 tbsp vegetable oil
• 250 g quesillo
• 1 tbsp vegetable oil
• 500 g green cabbage
• 1 carrot
• 1 small white onion
• 1 tsp dried oregano
• ½ tsp dried chili flakes
• 125 ml white vinegar
• 60 ml water
• 3 ripe tomatoes
• 1 clove garlic
• to taste salt

Method

1. 01
   Scald the cabbage Put the shredded cabbage in a large heatproof bowl, pour boiling water over it to cover, and let it stand for two minutes.
2. 02
   Dress the curtido Drain the cabbage well, then toss it with the grated carrot, sliced onion, oregano, chili flakes, vinegar, sixty millilitres of water and a good pinch of salt.
3. 03
   Rest the curtido Cover the curtido and leave it in the fridge for at least one hour so the flavours develop.
4. 04
   Blend the beans Blend the cooked beans with the bean cooking liquid until completely smooth.
5. 05
   Fry the onion Heat two tablespoons of oil in a wide pan over medium heat and fry the chopped onion until soft and golden, about four minutes.
6. 06
   Reduce the beans Pour in the bean puree, season with salt, and cook, stirring often, for about fifteen minutes until it becomes a thick paste that pulls away from the pan.
7. 07
   Cool the beans Spread the bean paste on a plate and let it cool for about twenty minutes.
8. 08
   Mix the filling Mix the torn quesillo into the cooled beans and divide the filling into twelve equal portions of about fifty five grams, or three to four tablespoons each.
9. 09
   Make the masa Mix the masa harina and one teaspoon of salt, then add the warm water gradually and knead for a few minutes until the dough is soft, smooth and does not crack at the edges.
10. 10
    Rest the masa Cover the masa with a damp cloth and let it rest for ten minutes.
11. 11
    Make the salsa Simmer the tomatoes, the garlic clove and a small piece of onion in a little water for about eight minutes, then blend until smooth and season with salt.
12. 12
    Shape the pupusas With oiled, damp hands, roll a hundred gram ball of masa, press it into a cup, add one portion of filling, pinch it closed, and pat it into a disc about one centimetre thick. Repeat to make twelve.
13. 13
    Heat the comal Heat a comal or heavy griddle over medium high heat for about five minutes and wipe it lightly with oil.
14. 14
    Cook the first side Lay the pupusas on the comal in batches and cook without moving them for about four minutes, until the underside has brown spots.
15. 15
    Cook the second side Flip the pupusas and cook for another four minutes until browned, puffed slightly and the cheese is melted. Serve hot with curtido and salsa.