📝 About This Recipe
Experience the soul of Salvadoran street food with these artisanal pupusas featuring the exotic, floral notes of the loroco flower. By omitting cheese, we allow the unique, earthy flavor of the loroco to shine, complemented by a savory bean and vegetable filling that provides a satisfying texture. These thick, handmade corn tortillas are a gluten-free and dairy-free masterpiece, traditionally served with a zesty curtido slaw and a warm tomato salsa.
🥗 Ingredients
The Masa (Dough)
- 3 cups Masa Harina (nixtamalized corn flour, such as Maseca)
- 2 1/2 cups Warm Water (plus more as needed for texture)
- 1 teaspoon Salt (fine sea salt)
- 1 tablespoon Vegetable Oil (for dough elasticity)
The Loroco Filling
- 1 cup Loroco Buds (fresh or jarred, finely chopped)
- 1 1/2 cups Refried Red Beans (thick consistency, seasoned with onion and garlic)
- 1 medium Zucchini (finely grated and squeezed dry of all liquid)
- 1/2 teaspoon Garlic Powder
- 2 tablespoons Nutritional Yeast (optional, for a subtle savory depth)
Curtido (Pickled Slaw)
- 1/2 head Green Cabbage (shredded thinly)
- 1 large Carrot (grated)
- 1/2 small Red Onion (thinly sliced)
- 1/2 cup Apple Cider Vinegar
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
Salsa Roja
- 4 pieces Roma Tomatoes (boiled until soft)
- 1/4 piece Green Bell Pepper (chopped)
- to taste Salt
👨🍳 Instructions
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1
Prepare the Curtido at least 1 hour in advance. Combine shredded cabbage, carrots, and onions in a large bowl. Pour boiling water over them for 1 minute to soften slightly, then drain. Toss with vinegar, oregano, salt, and a pinch of red pepper flakes. Refrigerate.
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2
Make the Salsa Roja by blending boiled tomatoes, bell pepper, and salt until smooth. Simmer in a small saucepan for 10 minutes until slightly thickened. Set aside.
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3
In a medium bowl, prepare the filling. Mix the chopped loroco, refried beans, grated (and squeezed) zucchini, garlic powder, and nutritional yeast. The mixture should be thick and pasty, not runny.
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4
In a large mixing bowl, combine masa harina and salt. Slowly add warm water and 1 tablespoon of oil while mixing with your hand. Knead for about 3-5 minutes.
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5
Check the dough consistency: it should feel like soft playdough and shouldn't stick to your hands. If it cracks when pressed, add a tablespoon of water at a time. If too sticky, add a dusting of masa harina.
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6
Prepare a small bowl of water mixed with a little oil to keep your hands moist while shaping.
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7
Divide the dough into 10-12 equal-sized balls, roughly the size of a large lime or a golf ball.
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8
Take one ball and use your thumb to create a deep indentation, forming a small cup shape in your palm.
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9
Place about 1 to 1.5 tablespoons of the loroco-bean filling into the center of the dough cup.
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10
Gently fold the edges of the dough over the filling, pinching the top to seal it completely. Remove any excess dough from the top if necessary.
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11
With oiled hands, gently pat the ball between your palms to flatten it into a disc about 1/2 inch thick and 4-5 inches wide. Be careful not to let the filling burst through.
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12
Heat a lightly oiled cast-iron griddle or non-stick pan over medium-high heat.
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13
Cook the pupusas for 3-5 minutes per side. You are looking for golden-brown spots (curtido) and a slight puffiness, indicating the steam has cooked the inside.
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14
Stack the cooked pupusas in a clean kitchen towel to keep them warm and soft while you finish the batch.
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15
Serve warm with a generous heap of Curtido on top and a drizzle of Salsa Roja.
💡 Chef's Tips
The secret to a perfect pupusa is the hydration of the dough; it should feel like a damp sponge. If you are using jarred loroco, rinse it thoroughly to remove excess brine and pat dry before chopping. Squeezing the moisture out of the zucchini is crucial; otherwise, the filling will be too wet and cause the dough to break. Don't be afraid of high heat; a quick sear creates the best texture, keeping the inside moist while the outside gets crispy. If the dough sticks to your hands, use the water-oil mixture frequently to keep your palms slick.
🍽️ Serving Suggestions
Pair with a cold glass of Horchata de Morro for a traditional experience. Serve alongside fried sweet plantains for a salty-sweet flavor balance. Add a side of avocado slices to provide the creaminess typically offered by cheese. A fresh Ensalada de Frutas (Salvadoran fruit drink) makes for a refreshing accompaniment. For an extra kick, serve with a side of pickled jalapeños or extra spicy curtido.