Pupusas de Loroco con Queso
Cheese pupusas flavored with loroco, a fragrant Central American flower bud, offering a vegetarian option common on D.C. Salvadoran menus alongside meat-filled versions.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Griddle or comal
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 10
- carbs
- 32
- protein
- 9
- calories
- 260
Instructions
- 1
Mix the masa harina, warm water, and salt into a soft dough. Let it rest for 10 minutes.
- 2
Mix the shredded cheese and chopped loroco together in a bowl for the filling.
- 3
Divide the dough into 12 balls. Flatten each ball into a round disc in your palm.
- 4
Put a spoonful of the loroco-cheese filling in the center. Fold the edges over to seal it completely.
- 5
Pat the ball gently into a flat disc. Smooth over any cracks with wet fingers.
- 6
Cook on a lightly oiled griddle over medium heat for 4-5 minutes per side. Cook until golden brown and the cheese melts.
- 7
Serve hot with curtido (pickled cabbage slaw) on the side.
Chef's tips
Chop the loroco finely so it blends evenly into the cheese and will not tear the dough when you seal it.
Storage
Refrigerate cooked pupusas up to 3 days.
Reheating
Reheat on a dry griddle until warmed through and re-crisped.
Common mistakes to avoid
- •Leaving too much loroco brine in the mix, which makes the filling watery
- •Leaving gaps when sealing the dough, which lets the filling leak out onto the griddle
Serving suggestions
Cooked Pupusas de Loroco con Queso?
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