2 1/2 cups masa harina
1 1/2 - 1 3/4 cups hot water
2 1/2 ounces queso fresco, grated
3 tablespoons finely chopped scallions

In a medium bowl, combine the masa harina and water. Mix and knead with a wooden spoon or your fingers for 3 to 4 minutes, or until the dough is smooth and thick. The consistency should resemble that of Play-Doh; add a little more water, if needed. Cover the dough with plastic wrap and let rest for 20 minutes.

Combine the scallions and queso fresco and set aside.

Divide the dough into 16 portions. With wet hands, roll 1 portion into a ball. Using your thumb, make a depression in the center of the ball. Gradually enlarge this depression to turn each masa ball into a cup.

Place a spoonful of the filling in the center of each masa cup. Bring the top sides of the cup together over the filling to enclose it and pinch the top shut. Remoisten your hands and gently pat the resulting ball into a disk. Continue patting the disk to obtain a pupusa about 4’’ across and 1/4’’ thick. Repeat to make a total of 16 papusas.

Heat a large nonstick skillet or griddle over medium heat. Brush both sides of each papusa with oil. Working in batches, cook for 2 minutes per side, or until puffed, hot, and just beginning to brown. Serve with slaw and salsa.