1
Heat the lard in a pan over medium-high heat, add precooked beans with their broth, and bring to a gentle simmer.
2
Mash the beans until completely broken down, then allow the broth to evaporate and thicken the beans. Set aside to cool completely.
3
In a bowl, combine shredded cabbage, shredded carrot, thinly sliced red onion, and pepper. Cover with boiling hot water and let sit for about 15 minutes.
4
Drain the vegetables and return them to the bowl. Add white vinegar, water, salt, and oregano (rub oregano between your hands to activate the flavor). Mix well, taste and adjust salt if needed, then cover until ready to serve.
5
Place Roma tomatoes, dried chile árbol, and serrano pepper in a small saucepan, cover with water, and bring to a boil over high heat.
6
Transfer the cooked tomato mixture to a blender, add garlic cloves and water, and blend until smooth.
7
Heat a little oil in a saucepan over medium-high heat, add the tomato sauce, salt, and oregano (rub the oregano between your hands), and mix well.
8
Reduce heat to medium-low and simmer for about 5 minutes, stirring occasionally. Taste and adjust salt if needed, then set aside until ready to serve.
9
Once the beans have cooled, mix in the room-temperature cheese until well combined.
10
Mix 4 cups of masa with 2 teaspoons of salt in a bowl. Slowly add hot water while kneading with your hands until the dough is smooth and hydrated (approximately 4 to 4.5 cups total). Knead for about 5 minutes until the dough no longer sticks to your hands and doesn't crack when pressed. Cover and let rest for 5 minutes.
11
Heat your comal or griddle to medium heat. Take a ball of dough, gently roll it, then press it down to create a shallow indent in the center. Place a ball of filling in the center and fold the dough up to seal it, forming a ball again. Remove any excess dough.
12
Lightly oil your hands and gently flatten the ball into a disc about half an inch thick.
13
Place the pupusas on the hot comal and cook over medium heat for 4 minutes per side until golden brown.
14
Serve the pupusas with the pickled vegetable slaw (curtido) and tomato salsa on the side.
PrimedTableBETA
