Grilled Pork Pupusas with Spicy Curtido and Tomato Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Traditional Salvadoran thick corn tortillas stuffed with seasoned grilled pork, served alongside tangy fermented cabbage and fresh tomato salsa for a balanced flavor experience. This latin american-inspired pork ready in about 55 minutes blends masa harina, warm water, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 2 cups masa harina
• 1 1/4 cups warm water
• 1/2 tsp salt
• 1 lb ground pork
• 3 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 2 tbsp vegetable oil
• 3 cups green cabbage, shredded
• 1 medium carrot, grated
• 1/2 cup white vinegar
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 2 medium tomato, diced
• 1/2 cup white onion, finely chopped
• 2 tbsp cilantro, chopped
• 1 tbsp lime juice
• 1 tsp salt

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; cover and set aside.
2. Step 2: In a skillet over medium heat, warm 2 tbsp vegetable oil and add 1 lb ground pork, 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp ground coriander; cook for 8-10 minutes until the pork is browned and cooked through, stirring frequently.
3. Step 3: For the curtido, mix 3 cups shredded green cabbage, 1 grated medium carrot, 1/2 cup white vinegar, 1 tsp dried oregano, 1/4 tsp red pepper flakes, and 1 tsp salt in a bowl; let it marinate at room temperature for at least 30 minutes.
4. Step 4: To make the salsa, combine 2 diced medium tomatoes, 1/2 cup finely chopped white onion, 2 tbsp chopped cilantro, and 1 tbsp lime juice; season with a pinch of salt and stir gently.
5. Step 5: Divide the masa dough into 8 equal balls; flatten each into a 4-inch disk, place about 2 tbsp cooked pork in the center, then fold dough over and reshape into a thick disk, sealing the pork inside.
6. Step 6: Heat a nonstick skillet over medium heat and cook each pupusa for 4-5 minutes per side until golden brown spots appear and the dough is cooked through.
7. Step 7: Serve the pupusas hot with a generous side of spicy curtido and fresh tomato salsa for a bright and hearty meal.