Cheese and Loroco Pupusas (Pupusas de Queso con Loroco)
Pupusas de queso con loroco Say it: poo-POO-sahs deh KEH-soh kohn loh-ROH-koh
Pupusas de queso con loroco are thick Salvadoran corn tortillas stuffed with melting cheese and the tender green buds of the loroco vine. They are cooked on a hot comal until golden and lightly crisp, then served with curtido and salsa roja. Street vendors and home cooks make them throughout the day, often for breakfast, lunch, or a late snack. The masa stays soft and slightly sweet, the cheese stretches, and loroco adds a mild, herbal, floral note that makes this filling unmistakable.
Cheese and Loroco Pupusas (Pupusas de Queso con Loroco)
Pupusas de queso con loroco
Pronounced poo-POO-sahs deh KEH-soh kohn loh-ROH-koh
- Serves
- 4
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
For cooking
Method
In a large bowl, whisk the masa harina and 1 teaspoon salt. Pour in the warm water and mix until no dry masa remains. Knead for 3 to 5 minutes, until the dough is soft and slightly tacky but not sticky; add a splash of water if crumbly or a spoonful of masa harina if too wet. Cover and rest for 10 minutes.
In a separate bowl, toss the shredded cheese with the chopped loroco and 1/4 teaspoon salt. If using jarred loroco, rinse and drain it well first, and taste before adding the full amount of salt.
Divide the dough into 10 equal balls, about 1/3 cup (about 95 g) each. Keep them covered with a damp cloth so they do not dry out.
Flatten one ball in your palm or on a piece of plastic into a 4-inch (10 cm) disk. Place about 2 tablespoons (about 35 g) of the cheese-loroco filling in the center. Bring the edges up and pinch firmly to seal, then gently pat the filled ball into a 1/2-inch (1.25 cm) thick disk about 4 inches (10 cm) wide. Patch any tears with a little dough.
Heat a griddle or comal over medium heat and brush lightly with vegetable oil. Cook the pupusas in batches, without crowding, for 4 to 5 minutes on the first side, until the underside is golden and spotted.
Flip and cook for 3 to 4 minutes more, until golden on both sides and the pupusa feels firm but gives slightly when pressed. If they brown too quickly, lower the heat so the filling melts without the outside burning.
Transfer cooked pupusas to a plate and cover loosely with a clean towel while you cook the rest. Serve hot, ideally with curtido and salsa roja.
Regional variants
Other common pupusa fillings include chicharrón, refried beans, and revuelta (beans, cheese, and pork); some cooks use rice masa for pupusas de arroz, which are crisper.
Cook's notes
- Keep the masa dough covered as you work; exposed dough dries out and cracks when shaped.
- Use a cheese that melts well but is not watery; if using fresh cheese, squeeze out excess moisture before mixing.
- If a pupusa tears while shaping, pinch the opening closed and smooth it with wet fingers before cooking.
Serve with
Curtido (pickled cabbage slaw) and salsa roja, with horchata or tamarindo to drink.
Make ahead and storage
The filling can be made up to 1 day ahead and refrigerated; shaped pupusas can be held 30 minutes before cooking. Reheat leftovers on a dry griddle over medium heat.
