Cheese Pupusas with Green Sauce

Make two raw tortillas about 4" in diameter that are about 1/8" thick, put some cheese on top of one tortilla, then lay the other on top and seal the edges. When you make the tortillas you'll be using plastic wrap, leave the bottom tortilla on the plastic and use it to roll the edges to seal them. (This is a little easier to show than explain, sort of like sealing a calzone or turnover.) Lay the finished pupusa on a waxed paper lined cookie sheet and make some more. This works best if you have two people and one can flatten the masa and one can fill and seal them. Don't overfill them (about 1 tbsp per pupusa) and make sure they're completely sealed. You can stack them raw if there's waxed paper between each layer. A tortilla press makes this much easier, but a rolling pin will work. Just don't forget to use the plastic wrap. Heat a skillet, over medium heat, and put in oil a little less than 1/8" deep. Fry each pupusa for 3-4 minutes per side until golden brown. They should sizzle as they cook. And they won't be evenly brown. You may notice they often puff as they cook, that means you're doing it right. Serve pupusas hot with a dollop of salsa on top or alongside. Green Salsa 2 anaheim chiles, coarsely chopped, seeds removed 1 clove garlic, peeled and chopped 1/2 medium onion, peeled and chopped 1/4 cup fresh cilantro, stems removed (about) juice from 1 medium lime pinch of salt 4 oz pine nuts toasted 1 peeled bosc pear, medium ripe, diced in 1/4" dice Puree everything but the pear until it's mostly smooth, stir in pear.