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Pupusas de Loroco y Queso (Loroco Flower and Cheese Pupusas)

The Quirky Foodster Team

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Ingredients

  • 500g (4 cups) masa harina
  • 500ml (2 cups) warm water
  • 1/2 tsp salt
  • 150g (1 cup) loroco buds, fresh or pickled, roughly chopped
  • 300g (2 1/2 cups) grated quesillo or mozzarella cheese
  • Oil or lard, for the griddle
  • Curtido and salsa roja, to serve

Method

  1. Mix the masa harina, salt and warm water into a smooth, pliable dough. Cover and rest for 10 minutes.
  2. In a bowl, combine the chopped loroco with the grated cheese to make the filling.
  3. Divide the dough into 8 balls. Wet your hands with the oiled water.
  4. Flatten one dough ball into a disc and shape into a cup with your palm.
  5. Fill with a generous tablespoon of the loroco-cheese mixture and pinch the edges closed to seal.
  6. Gently flatten between your palms into a disc about 1cm thick without letting the filling escape.
  7. Cook on a lightly oiled griddle over medium-high heat for 3-4 minutes per side until golden with light charring.
  8. Serve hot with curtido and salsa roja on the side.

Introduction:

Loroco, a tropical flower bud native to Central America with a distinctive herbaceous, faintly almond-like flavour, is paired here with melting cheese for one of the most prized vegetarian pupusa fillings — a favourite even among those who grew up eating the meat-filled versions..

Cultural Background:

Loroco, a tropical flower bud native to Central America with a distinctive herbaceous, faintly almond-like flavour, is paired here with melting cheese for one of the most prized vegetarian pupusa fillings — a favourite even among those who grew up eating the meat-filled versions.

Tips:

If using pickled loroco, rinse and drain it well first to avoid an overly sharp, vinegary filling.

Variations:

Loroco can be combined with a little squash (ayote) for extra sweetness, or with refried beans for a heartier filling.

Storage:

Cooked pupusas keep refrigerated for 2 days; uncooked, filled pupusas freeze well for up to a month.

Reheating:

Reheat on a dry griddle over medium-low heat for 2-3 minutes per side.

Nutrition:

Approx. 290 kcal, 10g protein, 12g fat, 35g carbohydrates, 2g fibre per pupusa.

FAQs:

Q: Where can I find loroco?
A: Latin American grocery stores often stock it fresh, frozen or pickled in jars; frozen loroco works very well in this recipe.

Q: Is there a substitute for loroco?
A: There's no perfect substitute given its unique flavour, but a mix of chopped chives and a small amount of spinach can approximate the herbaceous note in a pinch.

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