Griddled Corn Masa Pupusas with Refried Red Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft corn masa pupusas stuffed with seasoned refried red beans, lightly griddled until golden and served with tangy curtido slaw. This latin american-inspired street food ready in about 35 minutes pairs masa harina, warm water, refried red beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (12 ratings) Prep: 20 min Cook: 15 min Serves 4 Latin American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, combine 2 cups masa harina, 1/2 tsp salt, and gradually add 1 1/4 cups warm water, mixing with your hands until a soft, pliable dough forms, about 3-4 minutes; cover with a damp towel.
  2. Step 2: In a small bowl, mix 1 cup shredded cabbage, 1/4 cup shredded carrot, 2 tbsp white vinegar, 1/4 cup water, 1/4 tsp dried oregano, a pinch of red pepper flakes, 1/4 tsp garlic powder, and 1/4 tsp salt to create curtido; let sit while preparing pupusas.
  3. Step 3: Divide the masa dough into 8 equal balls (about 3 oz each). Flatten each ball into a 4-inch disk with your palms, place 2 tbsp refried red beans in the center, then fold the edges over and gently flatten again to seal the beans inside.
  4. Step 4: Heat a large nonstick skillet over medium heat and brush with 2 tbsp vegetable oil. Cook each pupusa for 4-5 minutes per side until golden brown spots appear and the masa is cooked through, pressing lightly to ensure even contact.
  5. Step 5: Serve the warm pupusas immediately with the tangy curtido slaw on the side for a balanced, traditional Salvadoran meal.

Frequently asked questions

How long does Griddled Corn Masa Pupusas with Refried Red Beans take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Griddled Corn Masa Pupusas with Refried Red Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep masa harina from drying out.

Can I substitute ingredients in Griddled Corn Masa Pupusas with Refried Red Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Griddled Corn Masa Pupusas with Refried Red Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Griddled Corn Masa Pupusas with Refried Red Beans?

Latin American street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes