Pupusas de Loroco
Pupusas de Loroco are a savory Salvadoran classic filled with melty cheese and finely minced loroco flower buds. The floral, herbaceous flavor of loroco pairs beautifully with creamy Monterey Jack and mozzarella, all encased in soft, griddled masa. These pupusas are comforting, flavorful, and perfect served hot with curtido and salsa.
Ingredients
- 8 cups masa flour
- 6 cups water
- 3 cups shredded Monterey Jack cheese
- 3 cups shredded mozzarella cheese
- 1/2 cup loroco, finely minced
Instructions
- In a large mixing bowl, combine the masa flour and water.
- Knead until a soft, pliable dough forms—like playdough.
- If dry or cracking, add a little more water as needed.
- Cover with a damp towel while you prepare the filling.
- In a separate bowl, mix the shredded cheeses with the minced loroco.
- Microwave the mixture for about 30 seconds if it’s too firm.
- Lightly moisten your hands with water and oil.
- Scoop a ball of dough slightly larger than a golf ball and flatten it into a disc.
- Spoon 1 – 2 tbsp of filling into the center.
- Fold the edges over the filling to seal, then flatten into a disc about 1/4 inch thick.
- Preheat a nonstick skillet or griddle over medium heat.
- Cook the pupusas for 3 – 4 minutes per side until golden with melted cheese inside.
- Transfer to a plate and wrap in foil to keep warm.
- Repeat with the remaining dough and filling.
- Serve hot with curtido and mild tomato salsa.
- Enjoy!
Notes
- Loroco is often found frozen or jarred in Latin markets—drain and mince well before using.
- Keep a small bowl of water and oil nearby while shaping the pupusas to prevent sticking.
- If the cheese starts to leak out while cooking, that’s okay—those crispy bits are delicious!
- Pupusas freeze well. Shape, wrap individually, and freeze before cooking. Just griddle from frozen when ready.
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