Pan-Fried Pupusas with Spiced Pork and Quesillo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Traditional Salvadoran thick corn tortillas stuffed with seasoned pork and melted quesillo cheese, pan-fried to a golden crisp and served with tangy curtido. This latin american-inspired street food ready in about 45 minutes pairs masa harina, warm water, pound ground pork for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 pound ground pork
• 2, minced garlic cloves
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded quesillo cheese
• 3 tbsp vegetable oil
• 2 cups shredded cabbage
• 1 medium, grated carrot
• 1/4 cup white vinegar
• 1/4 cup water (for curtido)
• 1/4 tsp red pepper flakes
• 1/2 tsp salt (for curtido)

Instructions

1. Step 1: In a large bowl, combine 2 cups masa harina with 1 1/4 cups warm water, mixing with your hands until a smooth, pliable dough forms; cover and let rest for 15 minutes.
2. Step 2: In a skillet over medium heat, add 1 tbsp vegetable oil and sauté 2 minced garlic cloves for 30 seconds until fragrant. Add 1/2 pound ground pork, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/4 tsp black pepper; cook for 6-8 minutes until pork is browned and cooked through, then set aside.
3. Step 3: To make curtido, toss 2 cups shredded cabbage, 1 grated medium carrot, 1/4 cup white vinegar, 1/4 cup water, 1/4 tsp red pepper flakes, and 1/2 tsp salt in a bowl; let marinate while you prepare pupusas.
4. Step 4: Divide the masa dough into eight 3-inch balls. Flatten a ball into a 1/4-inch thick disc, place 2 tbsp cooked pork and 2 tbsp shredded quesillo cheese in the center, then carefully fold the edges over the filling and flatten gently into a 1/2-inch thick disc again.
5. Step 5: Heat 2 tbsp vegetable oil over medium heat in a large nonstick skillet. Fry pupusas for 4-5 minutes per side, until golden brown and crispy on the outside and cheese is melted inside.
6. Step 6: Serve pupusas hot with a side of tangy curtido for a balanced, flavorful meal.