Pupusas De Loroco
A traditional Salvadoran thick corn tortilla stuffed with a savory blend of melted cheese and finely chopped loroco flower buds.
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Ingredients
- 2 cups Masa harina (corn flour)
- 1 1/2 cups Warm water
- 1 1/2 cups Quesillo or shredded Monterey Jack cheese
- 1/2 cup Fresh or frozen loroco buds, finely chopped
- 1/2 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Finely chopped white onion(optional)
- 1/4 teaspoon Garlic powder(optional)
Instructions
- 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
In a separate small bowl, mix the shredded cheese with the finely chopped loroco buds and onion until well combined.
- 3
Divide the dough into 8 equal-sized balls, roughly the size of a golf ball.
- 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
Place about 1.5 tablespoons of the cheese and loroco mixture into the center of the dough cup.
- 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
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
Serve immediately while hot, traditionally accompanied by curtido (pickled cabbage) and salsa roja.
Nutrition per Serving
340
Calories
14g
Protein
38g
Carbs
15g
Fat
4g
Fiber
1g
Sugar
480mg
Sodium
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