Pupusas Revueltas with Curtido

By AislePrompt Editorial · Published 2026-10-16 · Updated 2026-10-16

Hand-patted masa corn cakes stuffed with a savory mix of seasoned pork chicharrón, refried red beans, and melty quesillo, griddled until golden and served with tangy cabbage curtido and a simple tomato salsa roja. This Salvadoran-inspired quick recipe (gluten-free), 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 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
• 1/2 tsp salt
• 6 oz ground pork
• 1 small Roma tomato, chopped
• 1/4 cup white onion, finely chopped
• 2 tbsp green bell pepper, finely chopped
• 3/4 cup refried red beans
• 1 cup quesillo or shredded mozzarella
• 3 cups green cabbage, finely shredded
• 1 medium carrot, grated
• 1/4 cup white onion, thinly sliced
• 1 jalapeño, thinly sliced
• 1/2 cup apple cider vinegar
• 1/4 cup water (for curtido)
• 1 tsp dried Mexican oregano
• 1 tsp sugar
• 1 cup canned crushed tomatoes
• 1 garlic clove
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Make the curtido: Pour boiling water over the shredded cabbage, let sit 1 minute, then drain well. Toss with carrot, sliced onion, jalapeño, vinegar, 1/4 cup water, oregano, sugar, and a pinch of salt. Set aside while you make the pupusas.
2. Step 2: Make the salsa roja: Blend crushed tomatoes, garlic, and a pinch of salt until smooth. Simmer in a small saucepan for 5 minutes, then keep warm.
3. Step 3: Make the filling: Brown the ground pork in 1 tsp oil over medium-high heat for 5 minutes. Add the chopped tomato, chopped onion, and bell pepper; cook 3 minutes more. Pulse in a food processor (or mash with a fork) into a coarse paste. Stir in refried beans and cheese.
4. Step 4: Make the dough: Mix masa harina, salt, and warm water into a soft dough that doesn't crack at the edges, like Play-Doh. Add water a tablespoon at a time if it's dry. Divide into 8 balls.
5. Step 5: Shape the pupusas: With oiled hands, press a ball into a cup shape, add about 2 tbsp of filling, and pinch the edges closed. Gently pat it into a disk about 1/4 inch thick.
6. Step 6: Cook: Heat a lightly oiled griddle or cast-iron skillet over medium-high heat. Cook the pupusas for 3–4 minutes per side, until golden-brown spots appear and the cheese starts to bubble at the edges.
7. Step 7: Serve hot, topped with curtido and salsa roja.