In a large bowl, stir together the masa harina and the water. Knead the dough until it holds together and doesn’t crack. If the dough is too dry and isn’t holding together, add water 1 tablespoon at a time and continue to knead. You want it to hold together but not be too soggy.

Cover the bowl with a wet towel and let the dough rest for 10 minutes.

Break off a piece of dough a little larger than a golf ball. Using one hand, flatten the dough into a disk in the other hand. Place about 1 tablespoon of filling(s) on top of the disk and bring the edges of the dough together on top to form a ball. If the dough cracks at this point, dip your finger into some water and smooth it over the crack. Roll into a ball and make sure the filling is completely encased in the dough. Gently flatten the ball into a disk keeping the filling inside the dough. We like to use our hands for to form the pupusas but you can also use a tortilla press, if you have one. Place the prepared pupusas on a parchment lined baking sheet and cover with a damp towel while you make the rest.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. When the oil is shimmering, add as many pupusas as will fit. We can usually fit three. Cook 3-4 minutes then flip, cooking another 3-4 minutes on the other side. They should be golden brown and a little blistered. Place cooked pupusas on a rack set in a rimmed baking sheet in the oven at 200° F to keep warm while making the remaining ones.

Serve warm.