Pan-Fried Corn Masa Pupusas with Tangy Curtido Slaw

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

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 (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.

Prep: 25 min Cook: 20 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Fried Corn Masa Pupusas with Tangy Curtido Slaw take to make?

Total time is about 45 minutes (25 min prep + 20 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 Pan-Fried Corn Masa Pupusas with Tangy Curtido Slaw?

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 corn masa harina from drying out.

Can I substitute ingredients in Pan-Fried Corn Masa Pupusas with Tangy Curtido Slaw?

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 Pan-Fried Corn Masa Pupusas with Tangy Curtido Slaw 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.

Is Pan-Fried Corn Masa Pupusas with Tangy Curtido Slaw vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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