Basic Cheese 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.