Pan-Fried Pupusas with Fresh Curtido Slaw
Traditional Salvadoran corn tortillas stuffed with seasoned pork and cheese, pan-fried until golden and served with a tangy, crunchy cabbage slaw. This Latin American-inspired street-food recipe (vegetarian option), ready in about 45 minutes, pairs masa harina, warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 1/2 tsp salt
- 1 cup shredded mozzarella cheese
- 1 cup cooked ground pork
- 3 tbsp vegetable oil
- 2 cups, shredded green cabbage
- 1 medium, julienned carrot
- 1/4 cup white vinegar
- 1/4 cup water
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp salt (for slaw)
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 2 cups masa harina, 1/2 tsp salt, and 1 1/4 cups warm water; mix until a soft dough forms, then cover and rest for 10 minutes.
- Step 2: In a separate bowl, toss 2 cups shredded green cabbage, 1 medium julienned carrot, 1/4 cup white vinegar, 1/4 cup water, 1 tsp dried oregano, 1/4 tsp red pepper flakes, and 1/2 tsp salt; refrigerate for at least 20 minutes to develop the curtido slaw flavors.
- Step 3: Divide the masa dough into 8 equal balls. Flatten one ball into a 4-inch disc, place 2 tbsp cooked ground pork and 2 tbsp shredded mozzarella cheese in the center, then fold edges over to seal and gently flatten to a 1/2-inch thick disc.
- Step 4: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Fry each pupusa for 4-5 minutes per side until golden brown and crispy at the edges, flipping carefully.
- Step 5: Drain excess oil on paper towels and serve pupusas hot with a generous side of curtido slaw for a bright, tangy contrast.
Frequently asked questions
How long does Pan-Fried Pupusas with Fresh Curtido Slaw take to make?
Total time is about 45 minutes (25 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 Fresh 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 Pupusas with Fresh 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 Pupusas with Fresh 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 Pupusas with Fresh Curtido Slaw vegetarian option?
Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
