To make the scrambled eggs for the filling, heat the oil in a skillet over medium heat.

Add the onion and sauté for about 3 - 4 minutes, stirring occasionally to prevent burning.

Once the onions are soft, add the tomato and jalapeño (or bell pepper) and cook for another 5 minutes to soften the vegetables.

Lower the heat to medium-low, pour in the scrambled eggs, and season with a pinch of salt.

Let the eggs cook for about 30 seconds, then gently push them toward the center of the pan, stirring occasionally.

Cook the eggs to your preferred doneness, then set aside.

To make the masa, add the masa harina to a large bowl.

Gradually add in about 1 cup of water at a time while kneading the masa.

The consistency you’re looking for is soft, smooth, pliable, and moist but not overly sticky.

If the masa is too dry, add a little more water; if too wet, add more masa harina.

Roll the masa into one large ball, cover with a damp towel, and let it rest for 15 minutes.

Divide the masa into 12 - 14 evenly sized balls.

Wet your hands slightly, take one dough ball, and flatten it into the shape of a tortilla.

Add about 1 tbsp each of scrambled eggs, refried beans, and shredded cheese to the center.

Pull the edges of the dough over the filling to enclose it and form a ball.

Flatten the dough back into a thick tortilla, using more water if needed to prevent sticking.

Place the shaped pupusa on a hot comal, griddle, or skillet.

Cook for about 3 - 5 minutes on each side, or until the masa is cooked through and lightly charred.

Repeat with the remaining dough and filling.

Serve warm with salsa and curtido on the side. Enjoy!