Pan-Fried Pupusas with Curtido and Tomato Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Traditional Salvadoran cornmeal patties stuffed with cheese, pan-fried to a golden crust, served alongside tangy cabbage slaw and fresh tomato salsa. This latin american-inspired street food (vegetarian) ready in about 40 minutes blends masa harina, warm water, shredded mozzarella cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 1/2 cups warm water
• 1 cup shredded mozzarella cheese
• 2 cups, shredded white cabbage
• 1 medium, grated carrot
• 1/4 cup white vinegar
• 1/2 cup water
• 1, minced garlic clove
• 1/2 tsp dried oregano
• 1 tsp, divided salt
• 2 medium, diced ripe tomatoes
• 1/4 cup, finely chopped white onion
• 2 tbsp, chopped cilantro leaves
• 1 tbsp lime juice
• 3 tbsp vegetable oil

Instructions

1. Step 1: In a large bowl, combine 2 cups masa harina with 1 tsp salt and gradually add 1 1/2 cups warm water, mixing until a soft dough forms, about 3-4 minutes; cover with a damp cloth and let rest for 15 minutes.
2. Step 2: Meanwhile, prepare the curtido by mixing 2 cups shredded white cabbage, 1 grated medium carrot, 1 minced garlic clove, 1/4 cup white vinegar, 1/2 cup water, 1/2 tsp dried oregano, and 1/2 tsp salt in a bowl; toss well and refrigerate for at least 30 minutes to develop tangy flavor.
3. Step 3: For the tomato salsa, combine 2 diced ripe tomatoes, 1/4 cup finely chopped white onion, 2 tbsp chopped cilantro leaves, 1 tbsp lime juice, and a pinch of salt; stir and set aside.
4. Step 4: Divide the masa dough into 8 equal portions; flatten one portion into a 4-inch disc, place 2 tbsp shredded mozzarella cheese in the center, then carefully fold and seal the edges, reshaping into a thick 4-inch patty.
5. Step 5: Heat 3 tbsp vegetable oil in a large skillet over medium heat; cook each pupusa for 4-5 minutes per side or until golden brown and crispy on the outside, pressing gently with a spatula to ensure even cooking.
6. Step 6: Serve hot pupusas with a generous side of curtido and fresh tomato salsa for a bright, flavorful balance.