Como hacer PUPUSAS de QUESO FRESCO Y LOROCO Salvadoreñas

queso fresco

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella

Reduced-fat cheese lowers calories while maintaining creaminess.

loroco

🥗Healthier: spinach

💰Cheaper: zucchini blossoms

Spinach offers a similar texture and flavor profile.

Chop loroco finely by hand.

If using a food processor, loroco can be processed with the cheese.

Mash the queso fresco by hand until smooth.

Combine 2 cups of masa harina with 2 cups of water and mix well.

Knead the dough for about 4-5 minutes until smooth and pliable, resembling soft playdough.

If the dough is too hard and cracks, add a little more water and knead again.

Take a portion of dough and make a small indentation in the center.

Add a spoonful of the cheese and loroco mixture into the indentation.

Seal the edges of the dough around the filling and shape it back into a disc.

Heat a comal and add vegetable oil to your fingers before shaping the pupusa.

Cook the pupusa on the comal until golden brown, flipping as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens