Pupusas con loroco y queso y frijoles negros.

loroco

🥗Healthier: spinach

💰Cheaper: zucchini

Spinach provides similar texture and nutrients while being more accessible.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso blanco

Low-fat cheese reduces calories while maintaining flavor.

Prepare the loroco by rinsing and letting it drain.

Take 2 bags of frozen loroco, each containing 6 ounces, and wash them.

Let the loroco drain well.

Prepare the tomato sauce by cooking 8 tomatoes, 1 onion, and 1 garlic with 2 cups of water until the tomatoes are cooked.

Fry the onion until golden brown and add it to the cooked tomatoes for blending.

Blend the tomatoes and onion together and return to the pot.

Add an 8-ounce bottle of tomato sauce, salt to taste, and 1/2 teaspoon of cumin, and let it simmer.

Prepare the curtido by chopping cabbage and mixing it with hot water and onion for a minute, then drain.

Add chopped carrot and 1 ounce of apple cider vinegar to the cabbage mixture and let it sit to develop flavors.

In a small processor, blend the mozzarella cheese and loroco together, adding 1/2 cup of cream if desired.

Prepare the masa by mixing 4 cups of warm water with salt and masa harina until a smooth dough forms.

Let the masa rest to firm up slightly.

Shape the masa into tortillas, adding filling of beans, cheese, and loroco before sealing them.

Cook the pupusas on a hot comal set to medium-high heat, flipping until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens