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Crispy Salvadoran Pupusas Recipe with Easy Tangy Curtido Slaw Side

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A quick and satisfying recipe for crispy Salvadoran pupusas filled with melty cheese, paired with a bright and tangy curtido slaw that balances richness with a refreshing crunch.

Ingredients

Scale
  • 2 cups (240 g) masa harina
  • 1 1/4 cups (300 ml) warm water
  • 1 tsp salt
  • 1 1/2 cups (170 g) shredded queso fresco or mozzarella cheese
  • Vegetable oil (for frying)
  • For the Curtido Slaw:
  • 3 cups (225 g) shredded green cabbage
  • 1 medium carrot, grated
  • 1 small red onion, thinly sliced
  • 1 tsp fresh oregano, chopped (optional)
  • 1/3 cup (80 ml) white vinegar
  • 1/3 cup (80 ml) water
  • 1 tbsp sugar
  • 1 tsp salt

Instructions

  1. Make the Masa Dough: In a large bowl, combine 2 cups (240 g) masa harina and 1 tsp salt. Slowly add 1 1/4 cups (300 ml) warm water, mixing with your hands until a soft dough forms. It should feel moist but not sticky—if it’s crumbly, add a bit more water, a tablespoon at a time. Let it rest for 10 minutes covered with a damp towel.
  2. Prepare the Curtido Slaw: While the dough rests, mix 3 cups (225 g) shredded green cabbage, 1 grated carrot, 1 thinly sliced small red onion, and 1 tsp chopped fresh oregano in a medium bowl. In a separate small bowl, whisk 1/3 cup (80 ml) white vinegar, 1/3 cup (80 ml) water, 1 tbsp sugar, and 1 tsp salt until dissolved. Pour over the veggies and toss well. Set aside to marinate at room temperature for at least 20 minutes, stirring occasionally.
  3. Form the Pupusas: Divide the dough into 8 equal balls (about 3 oz / 85 g each). Flatten each ball into a 4-inch (10 cm) circle using your fingers or a tortilla press lined with plastic wrap to prevent sticking.
  4. Add the Cheese Filling: Place about 2 tablespoons (30 g) shredded cheese in the center of each dough circle. Carefully fold the edges over the cheese and pinch to seal, then gently flatten again into a thick, round patty about 1/2 inch (1.3 cm) thick. Be gentle to avoid cracks.
  5. Heat the Oil: In a large skillet over medium heat, heat about 1/4 inch (6 mm) of vegetable oil until shimmering but not smoking (around 350°F / 175°C). To test, drop a small piece of dough—it should sizzle immediately.
  6. Fry the Pupusas: Carefully place 2 to 3 pupusas in the hot oil, cooking for about 3-4 minutes per side. You want a deep golden brown and crispy crust. Flip carefully with a spatula or tongs. Adjust heat as needed to avoid burning.
  7. Drain and Serve: Remove the pupusas and drain on paper towels. Serve hot with a generous side of that tangy curtido slaw.

Notes

If the dough cracks while shaping, dampen your hands slightly to smooth it out. Don’t overcrowd the pan to keep oil temperature steady. For a less oily version, pan-cook with a light brush of oil and cover to steam, then crisp uncovered. Masa harina is naturally gluten-free. You can refrigerate dough for up to 24 hours. Freeze uncooked pupusas on a tray before storing in a bag for longer storage.

Nutrition

Keywords: pupusas, Salvadoran pupusas, crispy pupusas, curtido slaw, masa harina, cheese pupusas, gluten-free pupusas, easy pupusas recipe, street food, comfort food

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