Pan-Fried Pupusas with Chicharrón and Queso Filling

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 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 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.

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