Pan-Fried Salvadoran Pupusas with Curtido Slaw

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

Traditional Salvadoran stuffed corn tortillas pan-fried to golden perfection, served with tangy cabbage curtido slaw. This Latin American-inspired street-food recipe (vegetarian), ready in about 55 minutes, pairs masa harina, warm water, shredded mozzarella cheese 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 cup shredded mozzarella cheese
• 1/2 cup cooked refried black beans
• 2 cups shredded white cabbage
• 1 medium, grated carrot
• 1/4 cup white vinegar
• 1/4 cup water (for curtido)
• 1 tsp dried oregano
• 1 tsp divided salt
• 1/2 tsp red pepper flakes
• 1/4 cup 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 large bowl, combine 2 cups masa harina and 1 tsp salt. Gradually add 1 1/4 cups warm water, mixing with your hands until a soft dough forms that holds together without cracking, about 3 minutes.
2. Step 2: Divide the dough into 8 equal balls (about 3 oz each). Flatten each ball into a 4-inch disk using your palms.
3. Step 3: Place 2 tbsp shredded mozzarella cheese and 1 tbsp cooked refried black beans in the center of each disk. Fold the edges over the filling and reseal, then gently flatten again into a 5-inch thick tortilla.
4. Step 4: Heat 1/4 cup vegetable oil in a large nonstick skillet over medium heat. Fry each pupusa for 4 minutes per side until golden brown and slightly crispy.
5. Step 5: For curtido slaw, in a separate bowl, mix 2 cups shredded white cabbage, 1 grated medium carrot, 1/4 cup white vinegar, 1/4 cup water, 1 tsp dried oregano, 1/2 tsp red pepper flakes, and 1/2 tsp salt. Toss and let sit for 15 minutes to develop tangy flavor.
6. Step 6: Serve the hot pupusas topped with curtido slaw for a balanced savory and tangy dish.