Pan-Fried Corn Masa Pupusas with Tangy Curtido Slaw

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Classic Salvadoran pupusas made with corn masa and lightly fried to a golden crust, served alongside a vibrant, tangy curtido cabbage slaw. This Latin American-inspired street-food recipe (vegetarian), ready in about 45 minutes, pairs corn masa harina, warm water, salt 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.

Ingredients

• 2 cups corn masa harina
• 1 1/4 cups warm water
• 1/2 tsp salt
• 1 cup shredded mozzarella cheese
• 2 cups thinly sliced cabbage
• 1 medium grated carrot
• 1/4 cup white vinegar
• 1/4 cup water (for curtido)
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1 tsp salt (for curtido)
• 3 tbsp vegetable oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a mixing bowl, combine 2 cups corn masa harina, 1/2 tsp salt, and slowly add 1 1/4 cups warm water, mixing with your hands until a soft, pliable dough forms that holds together without cracking.
2. Step 2: Divide the dough into 8 equal balls. Flatten each ball into a 4-inch disk, place 2 tbsp shredded mozzarella cheese in the center, then fold the edges over and gently flatten again to form a stuffed pupusa about 1/2 inch thick.
3. Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Fry each pupusa for 4 minutes per side until golden brown and crispy at the edges, then transfer to a warm plate.
4. Step 4: Meanwhile, in a bowl, toss 2 cups thinly sliced cabbage, 1 grated medium carrot, 1/4 cup white vinegar, 1/4 cup water, 1/2 tsp dried oregano, 1/4 tsp crushed red pepper flakes, and 1 tsp salt. Let it marinate for at least 20 minutes to develop bright, tangy flavors.
5. Step 5: Serve the warm pupusas immediately with a generous side of curtido slaw, allowing the tangy crunch to balance the cheesy masa pockets.