At a restaurant named Cochon Dingue in Quebec City, Canada, I had the most incredible sugar pie. (The Mad Pig). In contrast to the soft-fudgy/brown sugar ones that are a regional delicacy, their version is custardy. The pie tastes better if it is prepared the night before (or longer). Having it last that long is a challenge. Good luck! If preferred, serve with crème fraiche on top.
| Prep Time: | 40 mins |
| Cook Time: | 12 mins |
| Additional Time: | 8 hrs 5 mins |
| Total Time: | 8 hrs 57 mins |
| Servings: | 8 |
| Yield: | 8 pupusas |
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
Instructions
- 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.
- Substitute farmer’s cheese for the mozzarella cheese if desired.
Nutrition Facts
| Calories | 197 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 181 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I give this recipe 5 out of 5 stars because I love the mix it has with cheese and the Curtido is very good I just love Pupusas.
Great recipe. I used Maseca flour (as another commenter said to not use P.A.N.)….they came out amazing!
I was looking for a very basic pupusa recipe. This is it! Perfectly simple. I used Quaker corn flour.
I tried making this with PAN because that’s what I had in the pantry. Not good. I ended up not even finishing and just threw everything away. I’ll try again with straight up mas. I give it a 4 star because they smelled like they were about to be delicious!
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 part. The one I used called for white vinegar and the apple cider vinegar makes a huge difference in the overall flavor. Good recipe but I will try different cheese next time.