Pupusas

For the filling: 2 tablespoons oil, plus more for frying 1 jalapeño or serrano, seeded and diced 2 tsp salt 2 garlic cloves, finely chopped ½ tsp ground cumin 1–2 cups prepared meat (carnitas, adobada, etc.) ½ cup shredded queso oaxaca For the dough: 1 cup masa (dough made from nixtamalized corn) For serving: Red tomato and chile salsa Curtido (cabbage, red onion, carrot, jalapeño, oregano, salt, vinegar — all finely chopped to taste)

1) The filling: put a pan on medium heat and add a little oil. Add the jalapeño and a pinch of salt. Let it soften for a couple of minutes. Then add the garlic and cumin. You will know it is ready when it smells good — just don't let it burn. 2) Add the meat and another small pinch of salt. Cook it, breaking it up well. Take off the heat and let it cool a bit. Do not mix the cheese in while it is hot. When it has cooled, add the queso oaxaca and mix well. 3) The dough: in a bowl, combine the masa, salt, and warm water. Mix with your hands until you get a soft dough — not sticky, not dry. If it cracks, add a little more water. Cover and let rest for about 10 minutes. 4) Divide the dough into four balls. Take one and press your thumb into the center. Add filling, then close it, pressing the edges together. Roll it back into a ball, then press with your hand until it looks like a sope. 5) The cooking: heat a large pan over medium heat and add enough oil to lightly cover the bottom. When hot, place the pupusa in the pan. Cook until the bottom is golden and crispy, then turn it and cook the other side the same way. 6) Place on paper towels, add a small pinch of salt. Serve warm with curtido and salsa. Do not wait too long to eat them!