Salvadoran Pupusas with Curtido and Salsa Roja — Three Many Cooks

Ingredients

• 1 can (15- to 16-ounces) pinto beans, drained
• ½ cup chicken broth
• ½ teaspoon oregano (Mexican, if you can find it)
• 1 large bay leaf
• 1 cup mild cheese such as grated queso blanco or mozzarella or crumbled queso fresco
• Salt and ground black pepper
• 4 cups masa harina
• ½ teaspoon salt
• ½ small cabbage, shredded
• 1 carrot, peeled and grated
• 3 scallions, thinly sliced
• 1 small jalapeno, seeded and minced
• 1/3 cup white or rice wine vinegar
• 1/3 cup cider vinegar
• 3 tablespoons olive oil
• ½ medium onion, diced
• 3 small cloves garlic, minced
• 2 ½ cups diced tomatoes (canned or fresh) and their liquid
• 2 teaspoons dried oregano (Mexican, if possible)
• Salt and pepper