Pan-Fried Pupusas with Pickled Curtido Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

Prep: 20 min Cook: 20 min Serves 4 Latin American cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Fried Pupusas with Pickled Curtido Slaw 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 Pickled 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 Pickled 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 Pickled 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 Pickled Curtido Slaw vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes