Both parents are from El Salvador and my mom traditional shapes it by hand and inserts the cheese into it and flattens it back up. She doesn't layer it with cheese in between. The cheese will occasionally brown as it comes out of the tortilla, but it's a wonderful salty flavor, especially fabulous with the curtido, which is onion, coleslaw, carrots and vinegar (think there's a bit of sugar she throws in too--not much). It sits for a few days and softens up and is wonderful with the pupusa. Traditionally, I believe adding refried beans is common, as well as something similar to bacon bits. I don't have the technique down with my hands making it perfectly round, something my mom can do, but if you can master it, it's a great treat!
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Both parents are from El Salvador and my mom traditional shapes it by hand and inserts the...