Prepare the guacamole filling - In a bowl, mash the avocados until smooth. Squeeze the juice of the lime over the mashed avocado and mix well. Add the finely diced red onion, chopped cilantro, and deseeded and finely chopped jalapeno. Drizzle with olive oil and season with salt and pepper. Mix everything together until well combined. Taste and adjust the seasonings if needed. - For a chunkier guacamole, you can leave the avocados slightly mashed instead of completely smooth. If you prefer a milder taste, you can soak the diced red onion in cold water for a few minutes before adding it to the guacamole.

Prepare the pupusa dough - In a mixing bowl, combine the masa harina and salt. Gradually add the room temperature water and mix well until a soft and pliable dough forms. Knead the dough for a few minutes to ensure it is well mixed and smooth. If the dough feels too dry, add a little more water, tablespoon by tablespoon, until you reach the desired consistency. - Be careful not to add too much water to the dough as it can become too sticky and difficult to work with. Similarly, adding too little water will result in a dry and crumbly dough. The dough should be soft and pliable, similar to the texture of playdough.

Shape and cook the pupusas - Take a golf ball-sized piece of dough and flatten it in the palm of your hand to create a circular disc. Place about a tablespoon of the guacamole filling in the center of the disc. Fold the edges of the disc over the filling and pinch them together to seal it. Gently flatten the filled dough with your hands to create a thick pancake-like shape, about ½ inch thick. Repeat with the remaining dough and guacamole filling. - If the dough sticks to your hands while shaping the pupusas, lightly wet your hands with water or oil to prevent sticking. Ensure the edges are well sealed to prevent the filling from leaking out during cooking.

Cook the pupusas - Heat a non-stick skillet or griddle over medium heat. Place the pupusas on the heated surface and cook for 4-5 minutes on each side, or until golden brown and slightly crispy. Use a spatula to carefully flip the pupusas to avoid breaking them. Once cooked, remove from the heat and let them rest for a few minutes before serving. - To achieve a crispy exterior, you can brush the pupusas with a small amount of oil before cooking. If you prefer a softer texture, cook them for a shorter time on each side. Serve the pupusas hot and enjoy them with your favorite salsa or condiments.