Pan-Fried Pupusas with Tomato Curtido

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Traditional Salvadoran corn masa cakes stuffed with melted cheese and topped with a tangy, spicy pickled cabbage slaw. This Latin American-inspired street-food recipe, ready in about 45 minutes, pairs masa harina (corn flour), warm water, mozzarella cheese, shredded 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 (corn flour)
• 1 1/4 cups warm water
• 1 cup mozzarella cheese, shredded
• 2 cups cabbage, thinly sliced
• 1/2 cup carrot, shredded
• 1/2 cup white vinegar
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 3 tbsp vegetable oil

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 and 1 tsp salt, then gradually stir in 1 1/4 cups warm water, mixing until a soft but not sticky dough forms; cover and let rest for 10 minutes.
2. Step 2: In another bowl, toss 2 cups thinly sliced cabbage, 1/2 cup shredded carrot, 1/2 cup white vinegar, 1 minced garlic clove, 1 tsp dried oregano, 1/4 tsp red pepper flakes, and a pinch of salt; mix well and refrigerate to develop flavors.
3. Step 3: Divide the dough into eight equal balls, flatten each to about 4-inch discs, place 2 tbsp shredded mozzarella cheese in the center, then fold dough over and seal, gently flattening into 1/2-inch thick patties.
4. Step 4: Heat 3 tbsp vegetable oil in a large skillet over medium heat, then cook each pupusa for 4-5 minutes per side until golden brown and the cheese inside melts, adjusting heat to prevent burning.
5. Step 5: Serve pupusas hot accompanied by a generous spoonful of the chilled tomato curtido on top or on the side for a bright, tangy contrast.