Pan-Fried Salvadoran Pupusas with Queso and Curtido

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Traditional Salvadoran stuffed corn tortillas filled with melted cheese, served alongside tangy fermented cabbage slaw called curtido. This Latin American-inspired street-food recipe (vegetarian), ready in about 40 minutes, pairs masa harina, warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 1/2 tsp salt
• 1 cup queso fresco, crumbled
• 2 cups cabbage, finely shredded
• 1/2 cup carrot, grated
• 1/3 cup white vinegar
• 1/4 cup water (for curtido)
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 tsp salt (for curtido)
• 3 tbsp vegetable oil

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Instructions

1. Step 1: In a large bowl, combine 2 cups masa harina, 1/2 tsp salt, and gradually mix in 1 1/4 cups warm water until a soft dough forms, kneading for 2 minutes until smooth and pliable.
2. Step 2: In a separate bowl, toss 2 cups finely shredded cabbage, 1/2 cup grated carrot, 1/3 cup white vinegar, 1/4 cup water, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, and 1 tsp salt; cover and let it ferment at room temperature for at least 1 hour to create curtido.
3. Step 3: Divide the dough into 8 equal balls, flatten each into a 4-inch disc, place 2 tbsp crumbled queso fresco in the center, then fold and seal the edges before gently flattening again to about 1/2 inch thick.
4. Step 4: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Cook each pupusa for 4-5 minutes per side until golden brown and crispy on the edges, with melted cheese inside.
5. Step 5: Serve the warm pupusas immediately with a generous side of curtido to balance the richness with bright acidity.