CURTIDO
In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain. In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat.

Once thoroughly mixed, transfer the curtido and any leftover liquid in the bowl to an airtight jar or container. Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.

Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until it forms a thick paste similar in look to tuna salad. The mixture should not be watery. Set a

CHICHARRÓN
Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes or until crispy and golden brown.

Transfer onion to a blender, reserving oil in pan. Add beans and their liquid to blender and purée until smooth. Gradually add a ¼ of a cup of warm water if mixture is too thick or the blender is struggling.

DOUBLE FRIED BEANS (1/2)
Heat ¼ cup oil in a large skillet over medium-high. Cook onion, tossing occasionally, until pieces are charred on all sides, 10–12 minutes (oil will smoke and onion will pop, so be careful). Do not stop cooking at “browned,” they need to go further.

DOUBLE FRIED BEANS (2/2) Heat onion oil over medium. Transfer bean mixture to skillet and cook, stirring and scraping bottom of pan occasionally, until mixture is the consistency of thick Greek yogurt. cook for 5–10 minutes or until the oil is nearly reduced, then season with salt. Let cool (refried beans will thicken as they sit, and that is exactly what you want); set aside.

PUPUSA DOUGH
In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture. Fill a small bowl with water and a bit of extra virgin olive oil and set near your workstation.

PREPARING THE PUPUSA
Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round. Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella/Oaxaca cheese mix. Fold the dough over the filling until it is completely sealed. Then, pat out the ball between your hands until flat. If the Pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.

COOKING PUPUSA
Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 Pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining Pupusas.
Serve the Pupusas with Curtido and your favorite salsa and sauces.

ADDITIONAL INFO** If you cant find diced pork shoulder, dont worry. Most supermarkets sell diced pork cut from a different part of the pig. That will work just fine. You will have left over filling by following this recipe. This is ok since it takes very little time to make the dough. Remember that you can cut the recipe in half by using 2 cups of masa, 1 teaspoon of salt, and 1 1/2 cups of cold water.