1/3 cup loroco (canned or frozen)
1/3 cup mozzarella, part-skim cheese (3 ounces)
1/3 cup farmer's cheese or white semi-soft cheese (queso blanco such as Viajero)
1 tablespoon light cream
2 cups Maseca (whole-grain white corn flour)
1 cup warm water
- In a medium bowl, mix the loroco with both cheeses and light cream. Set aside.
- In a large bowl, mix the Maseca and water and blend (knead) well. Cover and set aside to rest 5-10 minutes.
- Divide dough into four parts, making a ball with each one.
- Press a hole in each ball with your thumb. Put about 1-2 tablespoons of cheese filling in each hole and fold the dough over to cover the filling. Flatten each filled ball between the palms of your hands to form a flat circle about 1/2-inch thick.
- Heat an ungreased skillet over high heat. Cook each pupusa for about 1-2 minutes on each side until lightly browned.
- Remove to a plate and cover until all pupusas are done.
- Loroco is an herbaceous flower bud that is native to Central America.
- Try filling the pupusas with spinach, zucchini, or your favorite vegetable.
- Add beans for fiber and protein.
Serving size: 1 pupusa
Fruits and Vegetables: 1/6 serving