Stuffed Corn Griddle Cakes with Refried Beans, Cheese and Cabbage Relish

Work the dough. Roll masa dough into 15 golf-ball-sized balls using wet hands. Put balls on a baking tray plus cover using a moist towel. Working using one ball after another, use your thumb to push a deep indent in the ball, next use your hands to work it into a little "bowl" with a 5–6 mm-thick edge. Put around 1 heaping tablespoon refried beans in the bottom of the "bowl," next top with around 1 heaping tablespoon shredded cheese. With care bring dough edge together, enclosing the filling within, plus push to close using moist fingers. Roll the ball in your hands in order to return it to a even ball shape. With care pat pupusa down in a flat round around 10 cm wide and around 1.9 cm thick; if edges crack, run a wet finger round them to smooth them. Put pupusas on a baking tray plus hold covered using a towel as you work. Repeat using leftover masa balls and fillings. Gently coat a big cast iron skillet with oil and heat over a mid-sized flame till shimmering. Working a batch after another, add pupusas and fry, turning once, till well-browned and crisp, around 4 minutes per side. Tip off the liquid pupusas on a paper towel-lined plate, next move them to plates and top with curtido. Offer with hot sauce and lime wedges, if wanted.