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Basic Cheese Pupusas
Basic Cheese Pupusas
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Prep Time:
40 minutes
Cook Time:
12 minutes
Total Time:
537 minutes
Classic Salvadorean pupusas filled with cheesy, creamy scallion mix and served with tangy pickled cabbage.
Ingredients:
  • 2 cups shredded green cabbage
  • 0.5 cup apple cider vinegar
  • 0.5 cup water, or more as needed
  • 0.5 onion, thinly sliced
  • 1 carrot, grated
  • 0.25 teaspoon ground oregano
  • 0.25 teaspoon red pepper flakes
  • salt to taste
  • 3 cups masa harina flour (Mexican corn masa mix)
  • 1.5 cups water, or more as needed
  • 0.5 teaspoon salt
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons heavy whipping cream, or more to taste
  • 1 scallion, finely chopped, or more to taste
Instructions:
  • 1. Bring a generously salted large pot of water to a boil. Add cabbage and cook uncovered for about 3 minutes until slightly softened. Drain in a colander, then plunge into ice water to halt the cooking. Drain again before use.
  • Combine cabbage, apple cider vinegar, water, onion, carrot, oregano, red pepper flakes, and a pinch of salt in a large bowl. Chill in the refrigerator for 8 hours to overnight to meld the flavors.
  • In a large bowl, mix together masa harina, water, and 1/2 teaspoon salt until a smooth, moist dough forms. Add more water if dough cracks. Allow dough to rest for 5 to 10 minutes.
  • Combine ricotta cheese, mozzarella cheese, heavy cream, and scallion in a bowl and mix until a creamy paste is formed.
  • Divide the dough into 8 balls and create an indentation in each. Fill the indentations with ricotta cheese paste, then seal the edges and flatten into 1/4 inch-thick patties.
  • Prepare the skillet with a light coating of cooking spray and heat over medium heat. Fry pupusas in batches until golden brown on each side, about 2 to 3 minutes.
  • Drain the cabbage mixture and plate it next to the pupusas.

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