Pupusas

• Masa dough from tortilla recipe (Steps 1 and 2)
• Vegetable oil
• 3/4 cup Shredded Red-Chile Meat (see recipe), or a combination of cooked beans and shredded cheese

1. Divide the dough into 6 balls about 2 inches in diameter.
2. With lightly oiled hands, hold a ball in one hand, and use your other thumb to make an indentation.
3. Flatten the edges to create a small bowl.
4. Put about 2 tablespoons of the shredded meat (or other filling) into each bowl.
5. Wrap the dough around the filling, and pinch to seal the edge.
6. Pat it back and forth between your hands to flatten into a 1/4-inch-thick disc; make sure the filling doesnt leak.
7. Cook in an oiled skillet over medium-high heat until browned and slightly puffy, 3 to 4 minutes per side.
8. Serve immediately.

tortilla, vegetable oil, redchile

Taken from cooking.nytimes.com/recipes/1016123 (may not work)