In a medium bowl, whisk together the Juana flour, and salt.
Pour in the cold water and using a spatula, stir the masa until mostly combined.
Then, using your hands, mix the dough until a very soft dough forms. The dough will be very soft.
Working one at a time, flatten the balls gently until they’re about 1/2-inch-thick discs.
Place 2 tablespoons of chicharron and 2 tablespoons of cheese into the center and wrap the dough around the filling creating a half-moon shape. Pinch the edges to seal it completely. And then, pat the dough gently, flattening it and alternating hands until it reaches about 1/4-inch thick and about 4 inches in diameter. Feel free to re-grease your hands as needed. Repeat with the remaining balls of dough.
Add a teaspoon of neutral oil and brush the surface with a silicon brush. Add the pupusas to the pan, fitting two to three at a time.
Cook each pupusa for 4 to 6 minutes per side.
Chicharron Preparation
Put the cabbage, the carrots, the onion and the chiles on a cutting board.
Cut the vegetables: the tomatoes in cubes, the chiles verdes into long pieces and the onion in slices.
Mix everything in a bowl, putting first the chicharrones and then add the previously cut vegetables.
Once everything is mixed, ground it in a meat processing machine or in a blender.
