Pan-Fried Pupusas with Chicharrón and Queso Filling

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Corn masa disks stuffed with savory pork chicharrón and melting cheese, pan-fried to golden perfection for a traditional Salvadoran delight. This latin american-inspired street food ready in about 40 minutes pairs masa harina (corn flour), 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.

★ 4.3 (13 ratings) Prep: 20 min Cook: 20 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 cups masa harina with 1/2 tsp salt. Gradually add 1 1/4 cups warm water, 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 disk about 1/4 inch thick with your palms.
  3. Step 3: On each disk, place 2 tbsp chopped pork chicharrón and 2 tbsp shredded mozzarella cheese in the center. Fold the edges over the filling and gently flatten again into a 5-inch thick disk, sealing the filling inside.
  4. Step 4: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium heat. Once hot, cook each pupusa for 4-5 minutes per side until golden brown and slightly crispy, pressing gently with a spatula to ensure even cooking.
  5. Step 5: Remove pupusas from the skillet and drain on paper towels. Serve warm with curtido or salsa roja as desired.

Frequently asked questions

How long does Pan-Fried Pupusas with Chicharrón and Queso Filling take to make?

Total time is about 40 minutes (20 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 Pupusas with Chicharrón and Queso Filling?

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 (corn flour) from drying out.

Can I substitute ingredients in Pan-Fried Pupusas with Chicharrón and Queso Filling?

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 Pupusas with Chicharrón and Queso Filling 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.

What goes well with Pan-Fried Pupusas with Chicharrón and Queso Filling?

Latin American street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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