Add cornmeal and water to a large bowl. Work the mixture with your hands until it reaches a doughy consistency.
Add salt as needed.
Take golf ball-sized pieces of dough and flatten them out into disk shapes.
Make an indention in the center for the filling.
Take some of the melted cheese and place it in the center of the dough, then add another piece of dough on top of it.
Pinch the sides together and round out the pupusa on the sides.
Cook on a skillet or griddle for 3-4 minutes on each side or until golden and cooked thoroughly.
Serve warm and top with curtido and salsa roja (optional).

3 cup cornmeal
7 oz bag vegan mozzarella cheese, or vegan cheese of choice
1 1/2-2 cup water
Salt, to taste