1. FILL DOUGH : Oil heel of your hand with fat. Rotate dough, pressing with your fingers to form a 4″ concave disk, 1/2″ thick. Cupping dough in your hand, press filling into center of disk. Christopher Hirsheimer
2. CLOSE EDGES : Gradually shape dough up and around the filling, rotating it in your hand as you work. When edges meet, pinch them together and smooth the seal, constantly turning dough. Christopher Hirsheimer
3. SHAPE DISK : Hold filled dough in one hand and pat with the other, turning and evening edges as you work. Finished pupusa should be 4 1/2″ in diameter. Re-oil hands periodically to keep dough supple. Christopher Hirsheimer
4. FRY PUPUSA : Rub both sides of pupusa with fat and fry until well browned, about 3 minutes each side. Cook pupusas immediately, since dough dries quickly.