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Salvadoran Pupusas as Made by Curly and His Abuelita

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Dough
1. 3 cups of masa harina flour (Mexican corn masa mix)
2.1 1/2 cups of water or more as needed
3. 1/2 teaspoon salt
Filling
1. 1 cup of ricotta cheese
2. 1 cup shredded mozzarella cheese
3. 2 teaspoons heavy whipping cream, or more to taste
4. 1 scallion, finely chopped, or more to taste
5. Cooking spray
Curtido
1.2 cups shredded green cabbage
2.1/2 cup apple cider vinegar
3.1/2 cup water, or more as needed
4.1/2 onion, thinly sliced
5.1 carrot, grated
6.1/4 teaspoon ground oregano
7.1/4 teaspoon red pepper flakes
8.salt to taste
https://www.allrecipes.com/recipe/257631/basic-cheese-pupusas/

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1. Combine masa harina, water, and 1/2 teaspoon of salt 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.
2.Stir ricotta cheese, mozzarella cheese, heavy cream, and scallion together in a bowl to make a paste.
3.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.
4.Grease a skillet with cooking spray; preheat over medium heat. Cook pupusas in batches until browned, 2 to 3 minutes per side.
https://www.allrecipes.com/recipe/257631/basic-cheese-pupusas/

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1. Tu Metapan (Lynn)
2. Topacio (Boston)
3. Mi Salvadoreno Mexicano Restaurant (Chelsea)

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Pupusas were first created centuries ago by the Pipil tribes who inhabited the territory now known as El Salvador. Cooking implements for their preparation have been excavated in Joya de Ceren, "El Salvador's Pompeii", site of a
native village that was buried by ashes from a volcano explosion, and where foodstuffs were preserved as they were being cooked almost 2000 years ago.
http://www.salvadorianrecipes.com/pupusa-history.html