Salvadoran Pupusas with Refried Beans and Curtido

In a skillet, heat 2 tablespoons of vegetable oil over high heat until shimmering. Add half a charred onion and fry until deeply browned and slightly crispy, about 5-7 minutes. Remove onion from skillet and set aside. Reserve the oil in the pan.

Add the 1.5 cups of cooked red beans to the skillet with the reserved oil. Mash the beans with a spatula and cook over medium-high heat, stirring occasionally, until they start to break down and thicken, about 5 minutes. Add the charred onion and salt to taste. Continue to cook, stirring and mashing, until the beans are thick and creamy, about 5-10 more minutes. Transfer to a bowl and let cool slightly.

Transfer the refried beans to a blender. Add 1/4 cup of water. Blend on low speed, gradually increasing to high, until the beans are smooth and creamy. Add more water, a tablespoon at a time, if needed to reach desired consistency. Scrape down the sides of the blender as needed.

In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of masa harina and 1 teaspoon of salt. Mix on low speed.

Gradually add 1.5 cups of hot water while mixing on low speed. Continue mixing until a soft, slightly sticky dough forms. If the dough is too dry, add more water, a tablespoon at a time. If it's too wet, add a little more masa harina.

Increase mixer speed to medium-low and mix for 3-5 minutes until the dough is smooth and holds together. The dough should be soft and slightly tacky, but not overly sticky.

Cover the dough with a damp towel and let it rest for 15-30 minutes at room temperature. This allows the masa to fully hydrate and makes it easier to handle.

Lightly oil your hands with vegetable oil. This will prevent the dough from sticking.

Scoop about 1/4 cup of dough (or use a 2-tablespoon measure) and roll it into a ball. Gently flatten the ball into a disc, then use your thumb to create a small well in the center.

Spoon about 2 tablespoons of the refried bean mixture and 1 tablespoon of grated queso Oaxaca into the well. Gently fold the dough around the filling, sealing it completely to form a ball.

Gently flatten the filled ball into a disc about 1/3 inch thick. If the dough tears, patch it with a small piece of dough. Smooth the edges with your hands.

Heat a lightly oiled cast iron skillet or griddle over medium-high heat until shimmering. Cook the pupusas for about 4-6 minutes per side, until golden brown and slightly puffed, with some darker browned spots.

Serve the pupusas immediately with curtido (Salvadoran cabbage relish) and salsa roja.