한centraca/20@18
As I don't know how they do it there, I don't know what to say so that they're not dry.
 flour should pour hot water, not cold, not steaming, hot as coffee ready to drink without burning
 cheese has to be added
 the plate should be hot, if it is made in pan is a little different
And the hands must be wet, a little manipulating, so the ladies always have a glove of water next to where to moisten their hands, others use oil to make it easy to move them with the spatula.
A good lady makes them this way and never immerses them in oil, as some positions of the capital do to fry them quickly for their number of customers. Hands wet with water or oil.
You have to go practicing how much oil it will be, but it's like tortillas, or very greasy, my mom doesn't use oil in her hands, but if in the saucepan, we had iron before, but it was oxidized, only there she used little oil on the plate.
That's the way they do, I don't know what part they don't do, but I'd say they mix flour with cold water and don't moisten their hands or they don't use any oil like tortillas do.

There are many combinations:
 bejol
 beans with cheese
 beans with cheese and chicharrón "revolts"
only cheese
 of ayote (calabaza) (only cheese)
All cheeses have the option with loroco or without loroco
only in coastal areas: fish or shrimp
only variant with pieces of meat instead of beans or joints, apart from the chicharron. is uncommon and that they carry chicken pieces the beans are an uncommon option but can ask them on some sides, not like the frankestein aberrations that they do in united states that say they call themselves pupusas and carry tocino and egg with avocado inside (horrough thinking about that that which censuro)

Single variant of size: crazy pupusa, the size of a medium or large pizza and a mixture of masses, giant revolt basically