The recipe in this article will show you how to make loroco pupusa, a traditional Salvadoran dish that’s delicious and also serves as an important staple food in the region where it’s made. The ingredients are fairly simple, but if you want your pupusas to taste authentic, it’s important to select the right kinds of loroco and cheese for your dish.
You’ve probably heard of pupusas, the traditional El Salvadoran dish of thick corn tortillas filled with cheese and other delicious fixings, but have you ever heard of loroco pupusas? Pupusas are made by pressing masa (corn dough) into tortillas before filling and cooking them. For loroco pupusas, the masa is filled with cheese, cooked, and topped with minced loroco flowers that have been lightly cooked in olive oil.
What is Loroco Pupusa?
Loroco pupusa is a type of pupusa made from corn and loroco that is filled with cheese and pork. Pupusas are shaped like tacos and taste like pizzas. They're stuffed with cheese and pork and served with salad, salsa, and curtido on the side.
Pupusas are delicacy made of an omelette with cheese and loroco, but other ingredients can be used. It is made with cornmeal or rice flour and consists of a corn tortilla filled with a variety of ingredients such as pork, shrimp, fish, pumpkin, squash, beans, and spinach.
Loroco, an edible flower known for its lovely perfume and delicate flavor, is also used in cooking. They are popular in Central America, especially in Honduras and El Salvador.
Pupusa de queso con loroco is a Salvadoran cheese pupusa oozing with gooey cheese and finely chopped loroco flower buds over a thick corn tortilla. The most traditional type of cheese used for the filling is quesillo, a semi-soft white cheese, but other types of cheese can also be used.
Corn tortillas are frequently fried in a skillet or griddle after being stuffed, until golden brown on both sides with black streaks. Like other types of pupusas, these cheese pupusas are typically served with tomato salsa (salsa roja), pickled cabbage slaw (curtido), and chili sauce on the side.
Recipe: Loroco Pupusa Recipe
Cuisine: Salvadoran, Honduran
Author: LHH Food
Preparation Time: Minutes
Cooking time: Minutes
Average rating: 4.7 of 5.0 from 356 reviews
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About: Loroco Pupusa recipe guide. Pupusa is an omelette with cheese garnish with the loroco, a type of vine. Learn how to make it.
Loroco Pupusa Ingredients
- 1lbs masa harina (cornmeal flour)
- ½lbs loroco (medium chopped)
- ½lbs layered or string cheese, mozzarella cheese (cut into chunks or strips)
- Olive Oil
Loroco Pupusa Recipe
- Cook the loroco flowers until they are tender in water, then set them aside to cool.
- In a container, knead the dough, add a little water to soften it (about 1/2 cup), and season with salt and spices to taste. Then mix until you have a homogeneous, slightly sticky, but consistent paste.
- Make a medium-thick tortilla with a small ball of dough, then evenly spread the loroco and chopped cheese across it.
- Close the tortilla around the filling and roll it into a ball, then pat it out to make another tortilla. Excess filling should be avoided because if exposed, it will burn.
- Place it on a hot clay comal or a Teflon pan that has been lightly greased. Olive oil to moistened if you want.
- Allow each side of the tortilla to cook for a few minutes before turning it over or peeling it off with a spatula to avoid burning and sticking. It's normal for cheese to ooze out of the sides (just like a hot pizza)
- After it's finished, serve it with a thick tomato sauce, well-seasoned guacamole, and a sprinkling of finely diced Salvadoran-style cabbage and carrot.
Loroco Pupusa Pictures
Learn how to make loroco pupusa. Pupusa is an omelette with cheese garnish with the loroco, a type of vine. This is a video on how to prepare fantastic loroco pupusa.
A pupusa is a traditional Salvadoran dish that’s most commonly served as an appetizer or side dish, but can also be served as a meal. It’s made from corn flour, and stuffed with various fillings like cheese, beans, or loroco flower petals (the national flower of El Salvador). The pupusa comes in different shapes and sizes based on the region it’s from, but all are tasty no matter how it’s served!