Basic Cheese Pupusas recipe

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Ingredients

2 cups shredded green cabbage
½ cup apple cider vinegar
½ cup water, or more as needed
½ onion, thinly sliced
1 carrot, grated
¼ teaspoon ground oregano
¼ teaspoon red pepper flakes
salt to taste
3 cups masa harina flour (Mexican corn masa mix)
1 ½ cups water, or more as needed
½ 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
cooking spray

Nutrition Info

196.7 calories
carbohydrate: 39.3 g
cholesterol: 5.1 mg
fat: 3.6 g
fiber: 4.8 g
protein: 4.8 g
saturatedFat: 1.2 g
servingSize: -
sodium: 181 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add cabbage and cook uncovered until slightly softened, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

  2. Mix cabbage, apple cider vinegar, water, onion, carrot, oregano, red pepper flakes, and 1 pinch salt together in a large bowl. Refrigerate until flavors combine, 8 hours to overnight.

  3. Combine masa harina, water, and 1/2 teaspoon salt together in a large bowl, knead until a smooth, moist dough forms. Add water if dough cracks when you press down on it. Let dough rest, 5 to 10 minutes.

  4. Stir ricotta cheese, mozzarella cheese, heavy cream, and scallion together in a bowl to make a paste.

  5. Divide dough into 8 balls. Press your thumb into the center of each ball to form an indentation. Fill indentations with ricotta cheese paste. Pinch edges together around the filling, flatten and smooth into round 1/4 inch-thick patties between your palms.

  6. Grease a skillet with cooking spray, preheat over medium heat. Cook pupusas in batches until browned, 2 to 3 minutes per side.

  7. Drain cabbage mixture and serve alongside pupusas.

Recipe Yield

8 pupusas

Recipe Note

A popular food in El Salvador. A thick corn tortilla filled with cheese and easy to customize. Serve topped with curtido (picked cabbage) or eat plain. My ex-boyfriend's Salvadorean mother's recipe!

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