Pupusa de Queso con Loroco

Ingredients

• 2 cups (240g) masa harina (corn flour) 2 cups (240g) masa harina (corn flour)
• 1 ½ cups (355ml) warm water 1 ½ cups (355ml) warm water
• 1 cup (120g) grated mozzarella cheese 1 cup (120g) grated mozzarella cheese
• ½ cup (60g) loroco flowers, finely chopped ½ cup (60g) loroco flowers, finely chopped
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (235ml) tomato salsa (optional) 1 cup (235ml) tomato salsa (optional)
• 1 cup (235ml) curtido (pickled cabbage slaw, for serving) 1 cup (235ml) curtido (pickled cabbage slaw, for serving)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 7g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the masa harina, warm water, and salt. Mix until a soft dough forms.
2. 2.
   Knead the dough for about 5 minutes until it becomes smooth and pliable.
3. 3.
   Divide the dough into 8 equal portions and shape each portion into a ball.
4. 4.
   Flatten each ball of dough with your hands to form a small disc.
5. 5.
   In a separate bowl, mix together the grated mozzarella cheese and chopped loroco flowers.
6. 6.
   Take one disc of dough and place a spoonful of the cheese and loroco mixture in the center.
7. 7.
   Fold the edges of the dough over the filling, sealing it completely. Gently flatten the filled dough back into a disc shape.
8. 8.
   Heat a griddle or non-stick skillet over medium heat. Cook each pupusa for about 3-4 minutes on each side, until golden brown and crispy.
9. 9.
   Serve the pupusas hot with tomato salsa and curtido on the side.

Treat your ingredients with care...

• Masa harina — Make sure to use masa harina specifically made for pupusas or tortillas, as regular cornmeal may not yield the same results.
• Loroco flowers — If fresh loroco flowers are not available, you can use canned or frozen loroco. Rinse them well before using.

Tips & Tricks

• To prevent the pupusas from sticking to the griddle, lightly grease it with oil before cooking.
• If you prefer a spicier salsa, add some chopped jalapeños or a dash of hot sauce to the tomato salsa.
• Experiment with different types of cheese, such as queso fresco or cheddar, for a unique twist on the traditional pupusa.

Serving advice

Serve the pupusas hot off the griddle to fully enjoy their crispy exterior and gooey cheese filling. Accompany them with a side of curtido and tomato salsa for a complete and authentic Salvadoran experience.

Presentation advice

Arrange the pupusas on a platter, garnished with a sprinkle of chopped fresh cilantro. Serve the curtido and tomato salsa in separate bowls alongside the pupusas for a colorful and inviting presentation.