Pan-Fried Pupusas with Pickled Curtido Slaw

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Thick corn masa cakes stuffed with seasoned cheese and beans, pan-fried to a golden crust and served with tangy fermented cabbage slaw. This Latin American-inspired street-food recipe (vegetarian), ready in about 40 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 380 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 1/2 cups warm water
• 1 tsp salt
• 1 cup mozzarella cheese, shredded
• 1 cup refried black beans
• 3 tbsp vegetable oil
• 2 cups green cabbage, thinly sliced
• 1/2 cup carrot, shredded
• 1/4 cup white vinegar
• 1/4 cup water (for curtido)
• 1 tsp dried oregano
• 1/2 tsp salt (for curtido)
• 1/4 tsp red pepper flakes

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Instructions

1. Step 1: In a large bowl, combine 2 cups masa harina, 1 tsp salt, and gradually add 1 1/2 cups warm water, mixing with your hands until a soft dough forms that holds together but is not sticky, about 3-4 minutes.
2. Step 2: Divide the dough into 8 equal balls. Flatten one ball into a 4-inch disc, place 2 tbsp refried black beans and 2 tbsp shredded mozzarella cheese in the center, then fold the edges over the filling and gently press to form a stuffed disc about 1/2 inch thick.
3. Step 3: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium heat. Fry each pupusa for 5-6 minutes on each side until golden brown and crispy edges develop, then transfer to a plate lined with paper towels.
4. Step 4: Meanwhile, prepare the curtido: In a bowl, toss 2 cups thinly sliced green cabbage and 1/2 cup shredded carrot with 1/4 cup white vinegar, 1/4 cup water, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp red pepper flakes. Let sit for at least 30 minutes to pickle and soften.
5. Step 5: Serve the warm pupusas topped with a generous scoop of the tangy curtido slaw for a bright contrast to the rich filling.