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1
In a large mixing bowl, add the masa harina, cumin, cayenne pepper, and salt and combine well.
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2
Add the water, 1/2 cup at a time, until the dough forms a ball that can be handled.
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3
Form the dough into 12 equal tangerine-size balls, cover with a damp paper towel and set aside.
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4
In a small saucepan, over medium-high heat, add 1 tablespoon canola oil and when hot, add the chorizo, saute for 5 to 6 minutes, then add onions, bell pepper and chile pepper.
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5
Saute until the onion is translucent, then add the granulated garlic and the beans.
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6
Heat through and add the lime zest and juice.
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7
Adjust the seasoning with salt and pepper, to taste, and remove from the heat.
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8
Combine the queso quesadilla cheese with the pepper jack in a small bowl, and set aside.
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9
Slice the avocado flesh and set aside.
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10
Put 2 balls of masa between 2 sheets of parchment, about 6 inches apart.
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11
With a small saute pan or pie dish, apply even pressure until the masa is flat and about 6-inches in diameter.
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12
Pull back the parchment and top 1 of the discs with about 2 slices of avocado, then 3 tablespoons of the black bean mixture, and about 2 tablespoons of the cheese mixture.
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13
Top with the second, plain masa round.
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14
Replace the parchment over the pupusa and gently press down with the pie plate until 3/8-inch thick, being careful not to crack or blow out the sides.
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15
Preheat the oven to 250 degrees F.
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16
Heat a large seasoned cast iron skillet or nonstick skillet over medium-high heat and add about 2 tablespoons canola oil.
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17
With a pastry brush, brush 1 side of the pupusa with remaining oil and add it, oiled side down, to the hot skillet.
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18
Cook until golden with darkening areas, about 4 to 5 minutes.
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19
Brush the exposed side with oil and gently turn over.
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20
Transfer the pupusa to a small sheet pan and keep warm in the oven.
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21
Repeat with the remaining dough and filling.
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22
Arrange the pupusas on a serving platter and serve with plain yogurt, cilantro and Curdito Slaw.
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23
Put the cabbage and carrots into a large heat-proof bowl and toss to combine well.
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24
In a small saucepan, over medium heat, add the white vinegar and water and bring to a boil.
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25
Pour the boiling mixture into the bowl, covering the cabbage and carrots and set aside for 3 to 5 minutes.
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26
Drain off the liquid and spin in a salad spinner or drain in a colander, pressing out as much liquid as possible.
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27
Return the cabbage to bowl and toss with the remaining ingredients.
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28
Let set at room temperature until cool, then refrigerate for 1 hour.
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29
Serve as an accompaniment to pupusas or as a side dish.
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30
Can be made ahead or canned, if desired.
