Basic Cheese Pupusas

Basic Cheese Pupusas 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!


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Pupusa Dough:
Pupusa Filling:

Time Details

    PREP : 40 mins

    COOK : 12 mins

    TOTAL : 8 hrs 5 mins

    SERVING : 8

    YIELD : 8 pupusas

  • 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.

Per Serving: 197 calories; protein 4.8g; carbohydrates 39.3g; fat 3.6g; cholesterol 5.1mg; sodium 181mg. Substitute farmer cheese for the mozzarella cheese if desired.