Pupusas de Queso con LorocoCheese and Loroco Stuffed Corn Cakes

Name: Pupusas de Queso con Loroco (Cheese and Loroco Stuffed Corn Cakes)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: El Salvador
Ingredients: 400 g Masa Harina; 320 ml Water (warm); 8 g Salt; 250 g Queso Fresco Cheese (crumbled); 30 g Loroco Flower (finely chopped); 20 ml Vegetable Oil

These thick griddled corn cakes are a staple of Salvadoran cooking, made with soft masa dough and stuffed with melty fresh cheese and fragrant loroco buds. They cook up lightly blistered outside and tender within, making them ideal with curtido and salsa.

Prep

25m

Cook

20m

Serves

Estimated

Nutrition

Per serving

595kcal

Calories

20g

Protein

23g

Fat

79g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dough

400g
Masa Harina
320ml
Water (warm)
8g
Salt

Filling

250g
Queso Fresco Cheese (crumbled)
30g
Loroco Flower (finely chopped)

Frying

20ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Mix the masa harina and salt in a bowl. Gradually work in the warm water until you have a soft, smooth dough that holds together without cracking.
02
Combine the queso fresco cheese and loroco flower in a small bowl.
03
Divide it into equal balls. Flatten each ball into a cup, add some filling, seal it well, and gently pat it into a thick disc.
04
Lightly grease a hot griddle with the vegetable oil and heat it to about 200°C (400°F).
05
Cook the filled cakes until lightly browned and set on one side, then turn and cook the other side until the center is hot and the outside is lightly blistered.

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