• Pour ¼ cup of oil into a small bowl and set aside. You'll use this oil when preparing the pupusa to prevent the dough from sticking to your hands; the oil will also help hydrate the dough as you assemble it.
• Combine the chicken bouillon and warm water; set aside. In a large mixing bowl, combine the masa harina, melted butter, and enough water to incorporate the Masa (up to 6 cups). Knead together inside the bowl by pressing the heels of your hands into the dough, pushing forward slightly.
• Continue to knead until you have a moist dough that releases from the bowl and does not stick to your hands; if the mixture is too dry, add more warm water, one tablespoon at a time. If the mixture is too sticky, add more Masa Harina, one tablespoon at a time.
• Lightly oil your hands, grab 3 ounces of Masa, and mound it on the one hand, making a well. Next, grab two tablespoons of the bacon and cheese mixture and cover the well, simultaneously surrounding the mixture with the Masa until everything is covered.
• Use both palms and press gently until you achieve a uniform ¼-inch-thick disc. If necessary, lightly rub your hands again with oil to assist in releasing the Masa from your hands. Once the discs are made, cook them on a hot griddle for 4 minutes per side. Repeat with remaining ingredients. Top with Curtido and Pupusa Sauce.

How to Make Pupusa Sauce

• In a large saucepan, saute onions, poblano pepper, and serrano pepper in oil, then immediately add tomatoes, sugar, oregano, bay leaves, and 2 cups water. Cook at low heat for 45 minutes, then let cool down. Remove bay leaves and blend.