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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!"
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8 h 57 m servings 197 cals
Original recipe yields 8 servings (8 pupusas)

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  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.
  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.
  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.
  4. Stir ricotta cheese, mozzarella cheese, heavy cream, and scallion together in a bowl to make a paste.
  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.
  6. Grease a skillet with cooking spray; preheat over medium heat. Cook pupusas in batches until browned, 2 to 3 minutes per side.
  7. Drain cabbage mixture and serve alongside pupusas.


  • Cook's Note:
  • Substitute farmer cheese for the mozzarella cheese if desired.

Nutrition Facts

Per Serving: 197 calories; 3.6 g fat; 39.3 g carbohydrates; 4.8 g protein; 5 mg cholesterol; 181 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I've never had pupusas with this type of cheese mixture in them but it was good. I did not use the optional curtido in this recipe but chose to make a different one. That was a mistake on my pa...