Pupusas, my cultures national Dish

For the Red Salsa: Boil the Roma tomatoes and 1/2 yellow onion until the tomatoes are soft. Transfer them to a blender and blend until smooth. Return the blended salsa to cook for a few minutes and add salt to taste.

For the Curtido/Coleslaw: Combine the half cabbage, 1 good sized carrot, 1/2 cup white/yellow onion, a fat pinch of oregano, 1 tsp salt (or more to taste), and a good splash of vinegar.

For the Masa/Dough: Use about half a bag of corn flour. Gradually add water (approximately 3 water bottles' worth, or enough) and knead until you achieve a soft dough that doesn’t split when you flatten it out. This will need to be eyeballed.

For the Filling: Blend 4 cups of refried black beans and cook them with some oil until they reach the desired consistency, then let them cool completely. Season the beans with chicken bouillon. Bring Monterey Jack cheese to room temperature and knead until it's completely soft. Once all components are ready, proceed with forming and cooking the pupusas, typically by flattening masa, adding filling, sealing, and cooking on a griddle until golden brown.