Pupusas De Loroco

Ingredients

• 2 cups Masa harina (corn flour)
• 1.5 cups Warm water
• 1.5 cups Quesillo or shredded Monterey Jack cheese
• 0.5 cup Fresh or frozen loroco buds, finely chopped
• 0.5 teaspoon Salt
• 2 tablespoons Vegetable oil
• 2 tablespoons Finely chopped white onion(optional)
• 0.25 teaspoon Garlic powder(optional)

Instructions

1. 1

   In a large bowl, combine the masa harina and salt, then gradually add warm water while kneading until a smooth, moist dough forms that doesn't stick to your hands.

2. 2

   In a separate small bowl, mix the shredded cheese with the finely chopped loroco buds and onion until well combined.

3. 3

   Divide the dough into 8 equal-sized balls, roughly the size of a golf ball.

4. 4

   Using oiled hands, take one dough ball and make an indentation in the center with your thumb to create a small cup shape.

5. 5

   Place about 1.5 tablespoons of the cheese and loroco mixture into the center of the dough cup.

6. 6

   Carefully fold the edges of the dough over the filling to seal it completely, then gently flatten the ball between your palms into a disk about 1/2 inch thick.

7. 7

   Heat a lightly oiled cast-iron skillet or griddle over medium-high heat and cook each pupusa for 3-4 minutes per side until golden brown spots appear.

8. 8

   Serve immediately while hot, traditionally accompanied by curtido (pickled cabbage) and salsa roja.