Last year my friend for El Salvador made these for us on Thanksgiving while we cooked the actual dinner. It was supposed to be a light snack to keep us going until dinner was ready. Well... we ended up eating so many of these that we really didn't "tackle" Thanksgiving dinner full force like we usually do. She did use the two-tortilla method described in this recipe so...I guess it is also an authentic way of preparing them. Maybe she is from the side of the country that makes them this way...who knows. However, I do think that the single tortilla method described by our fellow reviewers must yield a better, less doughy result. My friend used beans along with the cheese as filling. The beans were kind of like a homemade refried beans. She prepared curtido to go with them (served on the side) and also a very plain and bland tomato sauce (she just pureed a couple of roma tomatoes). The sauce by itself was nothing but it worked very well together because of the strong flavor of the curtido. It helped mellow out the vinegary taste of the curtido. Pupusas are not my favorite thing in the world, they are just Ok for me (no matter who makes them, and I've had plenty). However, when compared to others I've had, these are very good.
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