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!
Preparation Time
40 mins
Cooking Time
12 mins
Total Time
52 mins
Calories
197 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 4
Stir ricotta cheese, mozzarella cheese, heavy cream, and scallion together in a bowl to make a paste.
Step 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.
Step 6
Grease a skillet with cooking spray; preheat over medium heat. Cook pupusas in batches until browned, 2 to 3 minutes per side.
Step 7
Drain cabbage mixture and serve alongside pupusas.
Ingredients
½ teaspoon salt
1 cup ricotta cheese
salt to taste
1 cup shredded mozzarella cheese
1 carrot, grated
½ onion, thinly sliced
¼ teaspoon red pepper flakes
½ cup apple cider vinegar
cooking spray
½ cup water, or more as needed
2 tablespoons heavy whipping cream, or more to taste
