Sautéed Chicken Pupusas with Tangy Curtido Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Traditional Salvadoran corn cakes stuffed with seasoned chicken, served alongside a bright, tangy cabbage slaw called curtido. This latin american-inspired street food ready in about 35 minutes pairs masa harina, warm water, cooked shredded chicken 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 1/2 cups warm water
• 1 cup cooked shredded chicken
• 1/2 medium, finely chopped white onion
• 1/2 tsp ground cumin
• 1 tsp salt
• 3 tbsp vegetable oil
• 2 cups, thinly shredded green cabbage
• 1 medium, grated carrot
• 1/4 cup white vinegar
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 tsp salt (for curtido)
• 1/4 cup water (for curtido)

Instructions

1. Step 1: In a large bowl, combine 2 cups masa harina with 1 tsp salt and gradually add 1 1/2 cups warm water, mixing with your hands until a soft, pliable dough forms. Let rest covered for 10 minutes.
2. Step 2: In a small bowl, mix 1 cup cooked shredded chicken with 1/2 finely chopped white onion and 1/2 tsp ground cumin, stirring to blend.
3. Step 3: Divide the dough into eight equal balls (about 3 oz each). Flatten each ball into a 4-inch disk, place 2 tbsp chicken filling in the center, then fold and seal the dough around the filling, reshaping into a thick patty about 1/2 inch thick.
4. Step 4: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Cook each pupusa for 4-5 minutes per side until golden brown and cooked through, adjusting heat as needed to avoid burning.
5. Step 5: Meanwhile, in a bowl, mix 2 cups shredded green cabbage, 1 grated medium carrot, 1/4 cup white vinegar, 1/4 cup water, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Toss well and let sit for at least 10 minutes to marinate.
6. Step 6: Serve the warm pupusas with a generous side of curtido slaw for a classic Salvadoran pairing.