Cheese and Loroco Pupusas


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

  1. In a medium bowl, mix the loroco with both cheeses and light cream. Set aside. 
  2. In a large bowl, mix the Maseca and water and blend (knead) well. Cover and set aside to rest 5-10 minutes. 
  3. Divide dough into four parts, making a ball with each one. 
  4. 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. 
  5. Heat an ungreased skillet over high heat. Cook each pupusa for about 1-2 minutes on each side until lightly browned. 
  6. 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.
Nutrition Facts: 

Serving size: 1 pupusa

Calories: 310

Fruits and Vegetables: 1/6 serving

Fat: 9g

Fiber: 6g

This material was developed by the UMass Extension Nutrition Education Program.

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