Classic Cheese Pupusas

Begin by filling a large pot with salted water and placing it on the stovetop to reach its boiling point. Next, add the cabbage to the pot and continue cooking it uncovered until it has slightly lost its crunchiness, approximately 3 minutes. Remove the cabbage from the boiling water with a colander and immediately submerge it in an ice bath to halt the cooking process. Drain excess water.

Meanwhile, combine the cabbage, apple cider vinegar, water, onion, carrot, oregano, red pepper flakes, and a small amount of salt in a large bowl. Allow the mixture to chill in the refrigerator for several hours or overnight, allowing the flavors to meld together.

In a separate bowl, whisk together masa harina, water, and a pinch of salt until a smooth, moist dough forms. If the dough proves to be too dry, add a little more water; if it becomes too sticky, apply gentle pressure with your hands. Let the dough rest for 5 to 10 minutes.

Meanwhile, blend ricotta cheese, mozzarella cheese, heavy cream, and scallion together in a bowl to create a smooth paste.

Divide the dough into 8 equal portions and shape each portion into a ball. Use your thumb to create an indentation in the center of each ball, then fill it with the ricotta cheese paste. Fold the edges together to form a seal and flatten the dough into round patties, approximately 1/4 inch thick.

Preheat a skillet over medium heat and grease it with cooking spray. Cook the pupusas in batches until they are browned, flipping them 2 to 3 times on each side.

Drain the cabbage mixture and serve it alongside the cooked pupusas.