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Making the Pupusa Dough
In a large bowl, mix the masa harina with warm water until a smooth dough forms. It should be pliable but not sticky. If the dough is too dry, add more water a tablespoon at a time.
Divide the dough into 10 equal balls.
Filling the Pupusas
Take one dough ball and flatten it into a small disc in your hand.
Place a tablespoon of your desired filling (cheese, beans, or pork) in the center.
Fold the edges of the disc over the filling and gently flatten it again to form a thick pancake. Repeat with the remaining dough and filling.
Cooking the Pupusas
Heat a griddle or large skillet over medium-high heat. Lightly grease with vegetable oil.
Cook the pupusas for about 3-4 minutes on each side, or until they are golden brown and crispy.
Preparing the Curtido
In a large bowl, combine the cabbage, carrot, and onion.
In a small saucepan, bring the vinegar, water, oregano, and salt to a boil.
Pour the hot vinegar mixture over the vegetables and toss to combine. Let the curtido sit for at least 30 minutes before serving.
Making the Salsa Roja
In a blender, combine the tomatoes, onion, garlic, jalapeño (if using), and salt. Blend until smooth.
Heat the vegetable oil in a saucepan over medium heat. Pour in the blended tomato mixture and cook for about 10 minutes, or until the salsa thickens slightly.
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