Cheesy Pupusas with Fresh Tomato Sauce

1. For the tomato sauce: Gently boil the cherry tomatoes, 1/2 cup chicken stock, 2 Tbsp olive oil, 1/4 tsp black pepper, and 2 tsp kosher salt for 15 minutes. After boiling, blend the mixture until smooth.
2. For the masa dough: In a large bowl, combine the 2 cups instant corn masa, 1 1/2 cups of the prepared tomato sauce, 3 Tbsp lard, and 8 chopped basil leaves.
3. Mix well and add 1-3 tablespoons of warm water if needed, to achieve a soft, pliable dough consistency.
4. To form the pupusas: Take a small amount of masa dough and flatten it in your palm. Create a small well in the center.
5. Fill the well with Sargento® Shredded mozzarella cheese.
6. Carefully close the dough around the filling, sealing the edges, and gently pat it into a disc shape, about 1/2 inch thick.
7. Heat a lightly oiled pan or griddle over medium heat.
8. Cook each pupusa for 4 minutes on each side, or until golden brown and cooked through.