- 2 cups masa harina
- 1½ teaspoons Kosher salt
- 1½ cups warm water
- 1 lb shredded mozzarella cheese
- 6 ounces raw pork chorizo, removed from casings
- 1 (15 oz) can refried beans
- 2 tablespoons salsa roja
- Oil, as needed
- 4 radishes, cut into matchsticks, to top
- 2 serrano peppers or jalapeno peppers, sliced, to top
- 1 small bunch cilantro, to top
- Sour cream, to drizzle
- In a large bowl, whisk together the masa harina and the salt. Slowly pour in the warm water as you stir, and then use your hands to knead the mixture until you reach a consistency similar to that of stiff mashed potatoes. If necessary, add additional flour or water.
- Divide the dough into 4 to 6 equal-sized balls. Using your thumb, make a deep indentation at the top of each ball and pack with mozzarella.
- Pinch the dough up over top of the cheese to cover it. Gently toss the dough ball back and forth between your palms to flatten it into a disk. Repeat until all of the disks have been shaped. Set aside.
- In a pan over medium heat, cook the chorizo, breaking it apart into small pieces with a wooden spoon as it browns, about 5 minutes. Mix in the refried beans and the salsa and cook, stirring occasionally, for another 2 minutes. Reduce heat and cover to keep warm.
- In a lightly oiled skillet over medium heat, cook each pupusa, one at a time, until it begins to brown in spots, about 4-5 minutes per side.
- Top each pupusa with the chorizo refried beans, radishes, serrano peppers, cilantro, and sour cream. Serve warm.