Add the dry ingredients (masa corn flour, ground cumin, paprika, and sea salt) to a stand mixer fitted with a paddle attachment and mix on low speed until combined. Add the hot water and beat until a thick dough forms.

Use your hands to form the dough into a large ball and place back in the mixer bowl. Cover with a damp towel and allow dough to sit 15 to 20 minutes.

Divide the dough into 6 to 8 portions (depending upon the size of papusa you're aiming for). Roll each portion into a ball.

Press the dough to form a well. It should look like a small bowl with thick sides.

Fill the well with 2 to 3 tablespoons of grated cheese. Press the cheese down into the well to compress it and make it easier to fold the dough over the top.

Using both hands, fold the corners of the pupusa dough over the cheese filling. Keep pressing together until you have a ball of dough and the cheese filling is entirely enclosed.

Press the dough into a disc, about 4 1/2 to 5 inches in diameter. Place the discs onto a plate or cookie sheet, and repeat for remaining dough.

Heat 2 to 4 tablespoons of avocado oil or high-temperature cooking oil of choice (algae oil works great if you have it because it has a very high smoke point!)  in a large cast iron skillet over medium heat.

Once the skillet is completely hot, carefully place two to three papusas on the hot surface. Cook 2 to 3 minutes, until golden-brown and crispy. Carefully flip, then cook another 2 to 3 minutes until papusas are cooked through and both sides are crispy.

Serve pupusas with choice of salsa, sauce, and/or bean dip!