Pan-Fried Pupusas with Quesillo and Curtido Slaw
Handmade corn masa patties stuffed with melted Salvadoran quesillo cheese, pan-fried until golden and served with tangy curtido cabbage slaw. This latin american-inspired street food (vegetarian) ready in about 45 minutes pairs masa harina, warm water, shredded quesillo cheese 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.
Ingredients
- 2 cups masa harina
- 1 1/4 cups warm water
- 1 cup shredded quesillo cheese
- 1/2 tsp salt
- 3 tbsp vegetable oil
- 2 cups thinly sliced green cabbage
- 1 medium, shredded carrot
- 1/2 small, thinly sliced white onion
- 1/4 cup white vinegar
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp salt (for slaw)
Instructions
- Step 1: In a large bowl, combine 2 cups masa harina, 1/2 tsp salt, and gradually mix in 1 1/4 cups warm water, kneading until a soft, pliable dough forms, about 3-4 minutes.
- Step 2: Divide the dough into 8 equal balls, flatten each into a 4-inch disc, place 2 tbsp shredded quesillo cheese in the center, then fold and seal the edges, reshaping into a thick disc.
- Step 3: 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 slightly crispy on the edges, then drain on paper towels.
- Step 4: For the curtido, combine 2 cups thinly sliced green cabbage, 1 shredded carrot, 1/2 small thinly sliced white onion, 1/4 cup white vinegar, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, and 1/2 tsp salt in a bowl. Toss well and let sit for 15 minutes to marinate.
- Step 5: Serve the warm pupusas topped with a generous spoonful of curtido slaw.
Frequently asked questions
How long does Pan-Fried Pupusas with Quesillo and 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 Quesillo and 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 Quesillo and 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 Quesillo and 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 Quesillo and 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.
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