Pan-Fried Pupusas with Revueltas Filling and Tangy Curtido

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Corn masa stuffed with a savory blend of cheese, refried beans, and pork, pan-fried until golden and served with a bright, crunchy cabbage slaw. This Latin American-inspired street-food recipe, ready in about 50 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 450 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 cooked pork shoulder, shredded
• 3/4 cup refried beans
• 1 cup grated mozzarella cheese
• 3 tbsp vegetable oil
• 2 cups green cabbage, shredded
• 1/2 cup carrots, grated
• 1/2 cup white vinegar
• 1/2 cup water (for curtido)
• 1 tsp dried oregano
• 1/2 tsp salt (for curtido)
• 1/4 tsp red pepper flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 2 cups masa harina, 1/2 tsp salt, and 1 1/4 cups warm water. Mix with your hands until a soft, pliable dough forms; cover and let rest for 20 minutes.
2. Step 2: Meanwhile, prepare the curtido by mixing 2 cups shredded green cabbage, 1/2 cup grated carrots, 1/2 cup white vinegar, 1/2 cup water, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp red pepper flakes in a bowl. Toss and refrigerate to develop flavors.
3. Step 3: Divide the masa dough into 8 equal balls (about 3 oz each). Flatten one ball into a 4-inch disc, place 2 tbsp shredded pork, 2 tbsp refried beans, and 2 tbsp grated mozzarella in the center, then fold edges to enclose filling and gently flatten into a 5-inch thick disc.
4. Step 4: Heat 3 tbsp vegetable oil over medium heat in a large skillet. Fry each pupusa for 4-5 minutes per side until golden brown and crispy on edges, pressing gently with a spatula to cook evenly.
5. Step 5: Serve pupusas hot with a generous side of curtido for a refreshing, tangy contrast.