Pan-Fried Corn Pupusas with Tangy Curtido Slaw

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

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 (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.

Prep: 35 min Cook: 15 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 50 minutes (35 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 Pan-Fried Corn 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 masa harina from drying out.

Can I substitute ingredients in Pan-Fried Corn 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 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 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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