Loroco Pupusas: Salvadoran Cheese-Stuffed Corn Tortillas

Make the masa: In a large mixing bowl, combine the masa flour with the water. Use your hands to bring the mixture together until it forms a soft, pliable dough—similar in texture to playdough. If the dough feels dry or cracks when you shape it, add water a tablespoon at a time until it is smooth and cohesive. Cover with a damp towel to prevent drying while you prepare the filling.

Prepare the filling: In a separate bowl, mix the shredded Monterey Jack and mozzarella cheeses with the minced loroco. If the cheese feels too firm to shape, warm it briefly in the microwave (about 20–30 seconds) or let it sit at room temperature so it becomes more pliable. Combine thoroughly so the loroco is evenly distributed through the cheese.

Shape the pupusas: Lightly moisten your hands with a little water and a touch of oil to prevent sticking. Pinch off a ball of dough slightly larger than a golf ball. Flatten the ball into a small disc—use a tortilla press lined with plastic or a rolling pin if you prefer. Spoon 1 to 2 tablespoons of the cheese-loroco filling into the center of the disc.

Seal and flatten: Fold the edges of the masa over the filling to seal it, then gently flatten the sealed ball into a disc about 1/4 inch thick. Be careful not to press too hard, which could cause the filling to break through the dough. If the dough cracks while sealing, pinch and smooth the seams with a little water.

Preheat the griddle: Heat a nonstick skillet or griddle over medium heat. The surface should be hot enough to sizzle lightly when you place a pupusa on it, but not so hot that it burns quickly. A medium setting works well for even cooking.

Cook the pupusas: Place the shaped pupusas on the preheated skillet. Cook for about 3–4 minutes per side, flipping once, until each side is golden brown and the cheese inside is melted. If cheese leaks out and crisps along the edge, that creates a delicious crunchy edge—no need to worry.

Keep warm and serve: Transfer cooked pupusas to a plate and wrap loosely in foil to keep warm while you finish the batch. Repeat the shaping and cooking process with the remaining dough and filling. Serve hot with curtido and a mild tomato-based salsa for a traditional accompaniment.

Enjoy: Pupusas are best enjoyed fresh off the griddle, when the cheese is warm and gooey and the loroco aroma comes through. They make a great main course for gatherings or a comforting family meal.