Instructions

• Make the curtido: bring a large pot of water to a boil, add the cabbage, and boil until soft. Reserve 1/2 cup of the water, drain the rest, then combine the cabbage with the carrot, onion, salt, vinegar, and reserved hot water. Let it sit while preparing the pupusas.
• Make the filling by stirring the refried beans, chicken seasoning, and cheese together in a bowl; set aside.
• Make the dough by adding the masa and salt to a large mixing bowl, then adding the water 1 cup at a time and stirring with your hands. The finished dough should feel similar to play-doh.
• Assemble the pupusas: flatten a small handful of dough into a disc, lift the edges to form a shallow cup, add 1–2 tablespoons of filling, fold the sides up into a ball, then flatten it back into a disc. Repeat until the filling is used.
• Heat 1 tablespoon of oil in a cast-iron or heavy-bottomed skillet over medium heat. Cook 3 pupusas for 2–3 minutes, flip, and cook 1–2 minutes until golden. Repeat with the remaining pupusas.
• Serve the pupusas with curtido on top and salsa roja if available.