Pan-Fried Salvadoran Pupusas with Pickled Cabbage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Hand-formed corn masa discs stuffed with seasoned cheese and pork, pan-fried until golden and served with tangy pickled cabbage to balance the richness. This latin american-inspired snacks ready in about 45 minutes turns masa harina, warm water, shredded mozzarella cheese into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 350 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 ground pork
• 1 tsp salt
• 3 tbsp vegetable oil
• 2 cups, thinly sliced green cabbage
• 1 medium, shredded carrot
• 1/2 cup white vinegar
• 1/2 cup water (for pickling)
• 1 tbsp sugar
• 1 tsp salt (for pickling)
• 1, thinly sliced garlic clove
• 1/4 tsp dried oregano

Instructions

1. Step 1: In a large bowl, combine 2 cups masa harina with 1 tsp salt. Gradually add 1 1/4 cups warm water and knead gently until a smooth, pliable dough forms, about 3 minutes.
2. Step 2: In a small skillet over medium heat, cook 1/2 cup ground pork until browned and cooked through, about 5 minutes; drain excess fat and set aside to cool.
3. Step 3: To prepare the pickled cabbage, combine 2 cups thinly sliced green cabbage, 1 shredded medium carrot, 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar, 1 tsp salt, 1 thinly sliced garlic clove, and 1/4 tsp dried oregano in a jar. Stir well, cover, and refrigerate for at least 1 hour.
4. Step 4: Divide the masa dough into 8 equal balls (about 3 inches diameter). Flatten each ball into a 4-inch disc with your hands. Place 2 tbsp shredded mozzarella cheese and 1 tbsp cooked pork in the center of each disc. Fold the edges over the filling and gently flatten again into a 5-inch thick disc, sealing the filling inside.
5. Step 5: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium heat. Fry each pupusa for about 4 minutes per side until golden brown and slightly crispy on the edges. Drain on paper towels.
6. Step 6: Serve the warm pupusas immediately with the chilled pickled cabbage on the side for a refreshing contrast.