Rinse the beans and add them to a pot with the water.

Bring to a boil, then reduce heat to low, cover, and cook for 1 hour.

Add the chicken bouillon, stir, cover again, and cook for another hour or until tender.

Drain most of the liquid and mash the beans until thick.

Let cool completely, then mix in the mozzarella cheese. Set aside.

Add the tomatoes to a pot and cover with water. Bring to a boil, then reduce heat and simmer for about 10 minutes, until the skins start peeling.

While the tomatoes cook, heat 1 tbs of olive oil in a skillet over medium heat.

Add the onion and garlic and cook until golden and fragrant.

Remove the garlic first so it doesn’t burn. Once cool, peel it and add it to a blender.

Add the onion, tomatoes (do not add the cooking water), and chicken bouillon. Blend until smooth.

Heat the remaining olive oil in a pot over medium heat. Add the blended salsa and cook for 5 minutes. Taste and adjust salt or bouillon if needed.

Add the Maseca and salt to a bowl and mix well.

Slowly pour in the hot water while mixing with your hand. Mix for about 5 minutes, until the dough is smooth and moist. Cover and let rest for 5 minutes.

Divide the dough into 12 equal balls. Using two sheets of plastic and a tortilla press, flatten one ball.

Add a heaping tablespoon of the bean and cheese mixture to the center.

Fold like an empanada, shape back into a ball, then flatten into a thick tortilla.

Repeat with the remaining dough and filling.

Heat a skillet over medium heat and lightly coat the bottom with oil.

Cook the pupusas 3–4 minutes per side, until golden and cooked through.

Serve warm with salsa and enjoy