Bean and Cheese Pupusas

Steps

1. Heat 1 tbsp lard or oil over medium-high heat, add 3 cups pre-cooked beans and 1/2 cup juice; bring to simmer.
2. Smash beans completely, let broth evaporate until beans thicken; cool completely.
3. Mix cheese into cooled beans at room temperature until smooth.
4. Make curtido: combine cabbage, carrot, red onion, and jalapeño; cover with boiling water 15 minutes; drain.
5. Add 1/2 cup white vinegar, 1/2 cup water, salt, and oregano to curtido; mix and set aside.
6. Make tomato sauce: boil 6 Roma tomatoes, 2 chile de arbol, and 1 chile serrano in water; transfer to blender with 2 garlic cloves and 1/4 cup water; blend smooth.
7. Fry blended sauce in oiled pan; add salt and oregano; simmer 5 minutes; set aside.
8. Make dough: combine 4 cups masa harina and 2 tsp salt; add hot water gradually (about 4-4.5 cups); knead 5 minutes until smooth; rest 5 minutes.
9. Shape dough: form balls, press a hole in center, add bean-cheese filling ball, close dough around filling, flatten with oiled hands.
10. Cook on hot comal over medium heat 4 minutes per side.
11. Serve with curtido and tomato sauce.