Pupusas de Queso con Loroco

Shopping list

• 300 g masa harina

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• 350 ml warm water — approximately

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• 1 tsp fine sea salt

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• 200 g mozzarella — grated

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• 60 g loroco flowers — fresh or frozen, chopped (substitute finely chopped courgette flowers if unavailable)

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• 1 tbsp vegetable oil — for the griddle

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Step by step

1. 1

   In a large bowl, mix the masa harina and salt. Gradually add warm water, kneading with your hands until the dough is soft, pliable, and does not crack when pressed—similar to Play-Doh. Cover with a damp cloth and rest for 10 minutes.

2. 2

   In a small bowl, mix the grated mozzarella and chopped loroco.

3. 3

   Divide the dough into 8 equal balls. Flatten one ball in your palm to form a 10 cm disc. Place about 2 tablespoons of the cheese mixture in the centre.

4. 4

   Fold the edges of the dough up and over the filling, pinching to seal, then gently flatten and pat between your palms to form a thick cake about 1 cm thick and 12 cm wide. Repeat with the remaining dough and filling.

5. 5

   Heat a lightly oiled griddle or heavy frying pan over medium heat. Cook each pupusa for 3– 4 minutes on each side until golden brown spots appear and the cheese melts inside.

6. 6

   Serve hot with curtido (pickled cabbage slaw) and tomato salsa on the side.