Pupusa with Cheese and Loroco

Steps

1. 1

   Mix the dough

   • Combine corn masa harina and salt in a medium mixing bowl.
   • Gradually add warm water, mixing with your hands until a soft, pliable dough forms that holds together without cracking when pressed, but isn't sticky or wet.
   • The texture should resemble a cross between playdough and mashed potatoes.
   • If the dough feels too dry and crumbly, add water 1 tablespoon at a time; if too wet, sprinkle in a little more masa harina.

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   Ready when: Dough is smooth, holds together, and shows no cracks when pressed between your palms

   Tip: Do not overmix; gentle handling keeps the dough tender. Add water slowly—it's easier to add more than to remove excess.

2. 2

   Prepare the filling

   • In a small mixing bowl, combine crumbled quesillo cheese and rinsed loroco flowers, gently folding them together so the delicate flower petals don't shred.
   • If using dried loroco, crumble it gently into the cheese.
   • The filling should be evenly distributed with visible pieces of loroco throughout.

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   Ready when: Cheese and loroco are evenly mixed and ready to fill the pupusas

   Tip: Don't overmix—loroco petals are delicate and will shred if agitated too much. Gentle folding preserves their delicate texture.

3. 3

   Form the pupusas

   • Divide the dough into 8 equal portions (each about 2 oz / 55g).
   • Working with one portion at a time, place it between two sheets of plastic wrap and use a tortilla press (or the bottom of a heavy skillet) to press it into a thin circle about 4 inches (10 cm) across and ¼-inch (6 mm) thick.
   • Peel off the top plastic sheet, spread 2 to 3 tablespoons of the cheese-loroco filling onto the center, leaving a ½-inch (1 cm) border.
   • Carefully peel off the bottom plastic, fold the edges of the dough up and over the filling, and gently press with your fingers to seal all around the edges, creating a flat patty.
   • Quickly re-press the sealed pupusa between fresh plastic sheets to flatten it to about ½-inch (1 cm) thickness, being careful not to apply too much pressure or the filling will burst through.
   • Stack finished pupusas between plastic sheets to keep them warm and pliable while you shape the rest.

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   Ready when: All pupusas are sealed, flat, about ½-inch thick, with no visible cracks or torn spots

   Tip: Work quickly so the dough doesn't cool and become stiff. If dough tears when sealing, pinch it closed and re-press gently. Keep your hands slightly damp to prevent sticking.

4. 4

   Heat pan and fry pupusas

   • Place a large cast iron skillet or griddle over medium-high heat and add vegetable oil.
   • Once the oil shimmers and is hot (about 30 seconds), carefully transfer a pupusa to the pan.
   • Fry for 3 to 4 minutes on the first side until the surface turns golden brown and small blisters begin to form.
   • Using a spatula, gently flip the pupusa and fry the other side for another 3 to 4 minutes until it is also golden brown and crispy.
   • Transfer to a paper towel-lined plate.
   • Repeat with remaining pupusas, working in batches to avoid crowding the pan—you should fit 2 to 3 pupusas comfortably depending on your skillet size.
   • Keep finished pupusas warm on a covered plate while you finish cooking the remainder.

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   Ready when: Exterior is golden brown with light blistering; cheese inside feels soft and melted when gently pressed; interior is warm throughout

   Tip: Don't flip too early or the dough will tear—wait for a light crust to form on the bottom first. Maintain medium-high heat so the dough cooks through without burning the outside.

5. 5

   Rest and serve

   • Transfer the pupusas to a serving platter and let them cool for 1 to 2 minutes so the cheese sets slightly and they are comfortable to eat.
   • Serve warm with curtido (pickled cabbage slaw), tomato salsa roja, and extra fresh loroco on the side if desired.
   • Pupusas are traditionally eaten by hand, often torn open to add extra filling or salsa inside.

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   Ready when: Pupusas are warm throughout, cheese is melted but beginning to set, exterior is still crispy

   Tip: Pupusas are best eaten fresh and warm. If they cool completely, reheat them in a dry skillet over medium heat for 1 to 2 minutes per side to restore crispiness.