Pupusas de Loroco y Queso
85% authentic · Salvadoran
A flavorful variation of pupusas featuring the unique, slightly floral taste of loroco flower buds combined with melted cheese.
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Ingredients
- Masa harina3 cups
- Warm water2 cups
- Salt1 teaspoon
- Loroco flower buds, chopped (fresh or preserved in brine)1/2 cup
- Queso fresco or Oaxacan cheese, shredded1.5 cups
- Vegetable oil, for cooking1/4 cup
Steps
- 1
Prepare the masa dough as described in Pupusas Revueltas recipe. Let rest for 15 minutes.
- 2
Prepare the filling: In a bowl, combine the chopped loroco buds and shredded cheese. If using loroco preserved in brine, drain it well and rinse before chopping.
- 3
Divide the masa dough into 8 equal portions. Flatten one portion into a disc. Place about 2-3 tablespoons of the loroco and cheese mixture in the center. Fold the masa dough over the filling, sealing it completely, and shape into a thick, round patty.
- 4
Heat vegetable oil in a large skillet or griddle over medium heat.
- 5
Cook the pupusas for 5-7 minutes per side, until golden brown and the cheese is melted. The loroco buds will be visible within the masa.
- 6
Serve hot with curtido and salsa.
