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1
In a large bowl, mix the salt well into the masa harina.
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2
With your hands, knead the water into the masa harina in a few additions; work in all the water evenly.
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3
The dough will feel like stiff mashed potatoes.
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4
Lay a 12-inch square of plastic wrap or a zip-lock on a smooth work surface.
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5
Divide the cheese into 9 equal piles.
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6
Roll a 2-ounce ball of dough in your hands, about the size of a golf ball, and pat it out in your hand to form a disc a little larger than your palm.
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7
(If the dough is very sticky, lightly moisten or oil your hands.)
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8
Pat a pile of cheese onto the masa, leaving just a little space around the edges (cup your hand slightly if it helps).
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9
Carefully close your hand to bring the edges of the disc closer, and use your other hand to pat and pinch it together to enclose the cheese in a rough ball.
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10
Patch any holes with a little more masa, but dont worry too much cheese that leaks out will brown deliciously in the pan.
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11
Moisten or oil the plastic wrap, and pat out the pupusa on it, forming a disc about 4 inches wide.
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12
Repeat, forming a second pupusa.
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13
Heat a large nonstick saute pan over medium heat, and very lightly grease it with oil.
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14
When the oil appears thin, lay the pupusas in the pan, and cook until richly browned in spots, about 4 minutes.
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15
(If you can fit 3 or 4 pupusas at a time in the pan, increase heat to medium-high.)
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16
Its O.K.
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17
if the cheese starts to bubble out.
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18
Flip the pupusas, and cook another 4 minutes, until theyre browned and cooked through.
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19
Serve finished ones immediately with curtido, and repeat forming and cooking the remaining pupusas.
