Basic Cheese Pupusas

Prepare the Cabbage: Bring a large pot of lightly salted water to a boil. Add the shredded cabbage and cook uncovered until slightly softened, approximately 3 minutes. Drain the cabbage in a colander and immediately immerse it in ice water for several minutes to halt the cooking process. Drain thoroughly.

Craft the Curtido: In a large bowl, combine the blanched cabbage, apple cider vinegar, water, thinly sliced onion, grated carrot, ground oregano, red pepper flakes, and a pinch of salt. Mix well and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld together beautifully.

Prepare the Masa Dough: In a separate large bowl, blend the masa harina, water, and ½ teaspoon of salt. Knead the mixture until a smooth, moist dough forms. If the dough appears dry and cracks when pressed, gradually add more water until the desired consistency is achieved. Allow the dough to rest for 5 to 10 minutes.

Create the Cheese Filling: In a bowl, combine the ricotta cheese, shredded mozzarella cheese, heavy whipping cream, and finely chopped scallion. Stir well to create a luscious cheese paste.

Assemble the Pupusas: Divide the masa dough into 8 equal balls. Gently press your thumb into the center of each ball to create an indentation. Fill the indentation with the prepared cheese paste. Carefully pinch the edges of the dough together to enclose the filling completely. Flatten and smooth the filled dough between your palms, forming round patties approximately ¼ inch thick.

Cook the Pupusas: Grease a skillet with cooking spray and preheat it over medium heat. Cook the pupusas in batches, ensuring not to overcrowd the skillet, until they are beautifully browned, about 2 to 3 minutes per side.

Serve: Drain the cabbage mixture (curtido) and serve it alongside the freshly cooked pupusas. Enjoy the explosion of flavors!