Pan-Fried Pupusas with Revueltas Filling and Tangy Curtido
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 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Serve pupusas hot with a generous side of curtido for a refreshing, tangy contrast.
Frequently asked questions
How long does Pan-Fried Pupusas with Revueltas Filling and Tangy Curtido take to make?
Total time is about 50 minutes (30 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 Revueltas Filling and Tangy Curtido?
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 Revueltas Filling and Tangy Curtido?
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 Revueltas Filling and Tangy Curtido 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.
What goes well with Pan-Fried Pupusas with Revueltas Filling and Tangy Curtido?
Latin American street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
