Pan-Fried Pupusas with Tomato Curtido

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional Salvadoran corn masa cakes stuffed with melted cheese and topped with a tangy, spicy pickled cabbage slaw. This latin american-inspired street food 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.

Prep: 25 min Cook: 20 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Fried Pupusas with Tomato Curtido 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 Tomato 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 (corn flour) from drying out.

Can I substitute ingredients in Pan-Fried Pupusas with Tomato 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 Tomato 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 Tomato 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.

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