Pupusas Filled With Pork Shoulder, Mozzarella, and Refried Beans | TASTE

Cook the pork: Slice the pork into 1-inch cubes and season with salt and pepper. Heat a skillet over medium-high heat, and brown on all sides until golden brown, about 5 minutes. Once cooled, blend pork into a paste-like consistency using a blender or food processor. In a medium bowl, combine the blended pork with the cheese and refried beans. Mix until thoroughly combined. To make the dough, add the masa de maíz and salt to taste to a large bowl. Slowly add 3 cups of hot (but not boiling) water, and mix with a wooden spoon (or your hands) until thoroughly incorporated. Divide dough into 6 to 8 equal pieces, depending on how large you want your pupusas to be. Begin to flatten each dough ball with the palm of your hand until it’s about 4 inches wide. Add 1 heaping tablespoon of filling to the center of each flattened dough ball. Wrap the dough around the filling by sealing the edges like a dumpling, then form it into a ball again by tucking the edges and compressing the dough. Using the palms of your hands, flatten into a half-inch-thick disc, about 4 inches wide. Heat a skillet or comal over medium-high heat and add 2 tablespoons neutral oil. Cook the pupusas 2 to 3 minutes on each side, until golden brown and crispy. Top with curtido (fermented cabbage slaw) and any salsa of your choice. Enjoy!