Pan-Fried Corn Pupusas with Tangy Curtido Slaw

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

Golden pan-fried corn pupusas stuffed with cheese and refried beans, served alongside a bright, tangy cabbage curtido slaw. This Latin American-inspired street-food recipe (vegetarian), ready in about 50 minutes, pairs masa harina, warm water, refried black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 masa harina
• 1 1/4 cups warm water
• 1 cup refried black beans
• 1 cup queso fresco, crumbled
• 1/4 cup vegetable oil
• 2 cups green cabbage, finely shredded
• 1/2 cup carrot, grated
• 1/4 cup white vinegar
• 1/4 cup water
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 1 tsp, divided salt
• 1/4 tsp red pepper flakes

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

Instructions

1. Step 1: In a large bowl, combine 2 cups masa harina and 1 tsp salt; gradually add 1 1/4 cups warm water while mixing with your hands until a soft, pliable dough forms, about 3 minutes.
2. Step 2: Divide the dough into 8 equal balls (about 3 oz each). Flatten each ball into a 4-inch disc, place 2 tbsp refried black beans and 2 tbsp crumbled queso fresco in the center, then fold the edges over and flatten gently to seal and form a stuffed patty.
3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium heat until shimmering. Fry each pupusa for 4-5 minutes per side until golden brown and crispy on the outside, transferring to paper towels to drain.
4. Step 4: For curtido, combine 2 cups finely shredded green cabbage, 1/2 cup grated carrot, 1 minced garlic clove, 1/4 cup white vinegar, 1/4 cup water, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, and 1/2 tsp salt in a bowl. Toss well and let marinate at room temperature for at least 30 minutes before serving.
5. Step 5: Serve the warm pupusas alongside a generous helping of the tangy curtido slaw for a classic Salvadoran street food experience.