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Crispy Salvadoran Pupusas Recipe With Easy Tangy Curtido Slaw

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A comforting and crispy Salvadoran pupusa recipe paired with a bright, tangy curtido slaw. This easy-to-make dish combines a golden, cheesy flatbread with a refreshing pickled cabbage slaw.

Ingredients

Scale
  • 2 cups masa harina (preferably Maseca brand)
  • 1 ½ cups warm water (approximate, adjust as needed)
  • 1 teaspoon salt
  • 1 ½ cups shredded mozzarella cheese (or quesillo if available)
  • ½ cup cooked refried beans (optional)
  • 2 tablespoons vegetable oil or lard (for frying)
  • 2 cups green cabbage, finely shredded
  • 1 medium carrot, grated
  • 1 small white onion, thinly sliced
  • 1 cup white vinegar
  • ½ cup water
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prepare the masa dough: In a large bowl, combine 2 cups masa harina and 1 teaspoon salt. Slowly add 1 ½ cups warm water, mixing with your hands until a soft, pliable dough forms. The dough should be moist but not sticky. If it feels crumbly, add a bit more water, a tablespoon at a time. Let it rest covered with a damp towel for 10 minutes to hydrate fully.
  2. Make the curtido slaw: While the dough rests, mix shredded cabbage, grated carrot, and sliced onion in a bowl. In a separate container, whisk together vinegar, water, oregano, salt, sugar, and red pepper flakes if using. Pour the dressing over the veggies, toss well, and let it marinate at room temperature for at least 30 minutes. The slaw can be made ahead and refrigerated—it tastes better after a few hours.
  3. Shape the pupusas: Divide the masa dough into 8 equal balls (about 3 ounces or 85 grams each). Flatten a ball into a 4-inch disk with your hands. Place 2 tablespoons of shredded cheese (and optional refried beans) in the center. Fold the edges over the filling, sealing it inside, then gently flatten again to a ¼-inch thickness. Keep hands lightly damp to prevent sticking.
  4. Cook the pupusas: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Carefully place the pupusas in the pan, cooking 3-4 minutes per side until golden brown and crispy. Flip gently with a spatula to avoid breaking the dough.
  5. Serve warm: Transfer cooked pupusas to a plate lined with paper towels to drain excess oil. Serve immediately with a generous side of tangy curtido slaw.

Notes

Use warm water to hydrate masa harina for a pliable dough. Keep hands damp when shaping pupusas to prevent sticking. Fry over medium heat to achieve a crispy exterior without burning. Let curtido slaw marinate for at least 30 minutes or refrigerate overnight for best flavor. For ultra-crispy pupusas, place on a rack after frying instead of paper towels. Pupusas can be frozen uncooked and cooked from frozen with extra frying time.

Nutrition

Keywords: pupusas, Salvadoran recipe, masa harina, curtido slaw, crispy pupusas, gluten-free, cheese stuffed flatbread, pan-fried pupusas

Find it online: https://fizzlefork.com/crispy-salvadoran-pupusas-recipe-with-easy-tangy-curtido-slaw/