2 cups MASECA® corn masa flour
2 cups warm water
1 cup shredded semi-hard cheese
1 avocado
2 tomato, thinly sliced
1 teaspoons salt
1 pound pork shoulder, cooked and shredded
1 cup mashed beans

ENCURTIDO (RELISH)

1/2 cabbage
2 carrots, diced
1 clove garlic, finely chopped
½ teaspoon achiote*
1 cup white vinegar
1 tablespoon salt
½ teaspoon sugar

*Achiote (or annatto) is available in Hispanic stores

Combine MASECA, salt, and shredded cheese; add warm water and knead to form masa (dough). Make dough balls and flatten into tortillas. Fill center of each tortilla with beans, pork shoulder, and tomato. Cover with another tortilla; seal edges with fingers. Cook pupusas in a skillet for three minutes on each side or until golden.

To make the encurtido (relish), combine ingredients and allow flavors to blend for at least 30 minutes.

Serve pupusas with slices of avocado and relish to taste. Serve immediately.

Yield: 8 servings
Tip: For crunchy pupusas, fry in oil or butter.
Preparation time: 45 minutes