Pan-Fried Salvadoran Pupusas with Pickled Curtido

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Handmade corn tortillas stuffed with seasoned cheese and pork, pan-fried to golden perfection and served with tangy, spicy curtido slaw. This Latin American-inspired recipe, ready in about 60 minutes, turns masa harina, warm water, salt 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
• 1/2 tsp salt
• 1 cup shredded quesillo or mozzarella cheese
• 3/4 cup cooked ground pork
• 2 cups shredded cabbage
• 1/2 cup grated carrot
• 1/2 cup white vinegar
• 1/4 cup water
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 tsp salt for curtido
• 1/4 cup vegetable oil

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups masa harina, 1/2 tsp salt, and 1 1/4 cups warm water. Mix with your hands until a smooth, pliable dough forms, about 3 minutes. Cover with a damp towel.
2. Step 2: In a small bowl, mix 2 cups shredded cabbage, 1/2 cup grated carrot, 1/2 tsp salt, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 cup white vinegar, and 1/4 cup water. Toss well and let sit at room temperature for 30 minutes to develop the curtido.
3. Step 3: Divide the dough into 8 equal balls, about 3 oz each. Flatten one ball into a 4-inch disc, place 2 tbsp shredded cheese and 2 tbsp cooked ground pork in the center, then fold the dough around the filling and flatten gently into a 5-inch thick disc.
4. Step 4: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Fry each pupusa for 4-5 minutes per side until golden brown and slightly crispy on edges. Drain on paper towels.
5. Step 5: Serve the hot pupusas immediately with a generous scoop of the tangy curtido on the side.