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 caloriescarbohydrate: 39.3 gcholesterol: 5.1 mgfat: 3.6 gfiber: 4.8 gprotein: 4.8 gsaturatedFat: 1.2 gservingSize: -sodium: 181 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Basic Cheese Pupusas
Directions
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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.
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.
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.
Stir ricotta cheese, mozzarella cheese, heavy cream, and scallion together in a bowl to make a paste.
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.
Grease a skillet with cooking spray, preheat over medium heat. Cook pupusas in batches until browned, 2 to 3 minutes per side.
Drain cabbage mixture and serve alongside pupusas.