Pan-Fried Salvadoran Pupusas with Refried Beans and Curtido

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Thick corn tortillas stuffed with seasoned cheese and refried beans, pan-fried to golden perfection, served with a tangy cabbage slaw called curtido. This Latin American-inspired street-food recipe (vegetarian), ready in about 60 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 410 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 1/2 cups warm water
• 1 cup shredded mozzarella cheese
• 1 cup refried black beans
• 2 cups shredded cabbage
• 1 medium shredded carrot
• 1/2 cup white vinegar
• 1/2 cup water (for curtido)
• 1 tsp dried oregano
• 1 tsp salt
• 3 tbsp 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 with 1 1/2 cups warm water and 1 tsp salt; knead until you form a soft dough that holds together, about 3 minutes. Cover with a damp towel to keep moist.
2. Step 2: For curtido, mix 2 cups shredded cabbage, 1 shredded medium carrot, 1/2 cup white vinegar, 1/2 cup water, and 1 tsp dried oregano in a bowl; season with 1 tsp salt and toss well. Let sit at room temperature for 30 minutes for flavors to meld.
3. Step 3: Divide dough into 8 equal balls. Flatten one ball into a 4-inch disc. Place 2 tbsp refried black beans and 2 tbsp shredded mozzarella cheese in the center. Carefully fold the dough around the filling and reshape into a thick patty about 1/2 inch thick.
4. Step 4: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Fry each pupusa for 4-5 minutes per side until golden brown and crispy on edges, pressing gently with a spatula to seal. Remove to paper towels to drain.
5. Step 5: Serve pupusas hot with a generous scoop of curtido on the side for a bright, tangy contrast.