Zesty Salvadorean Pupusa Casserole with Cheese and Loroco
A Flavorful Twist on the Classic Pupusa
This casserole simplifies the beloved Salvadorean dish by layering corn masa, cheese, and loroco blossoms, baking them to golden perfection.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Masa Base
For the Cheese Filling
For the Salsa
For the Toppings
Preparation
Preparing the Masa Base
Combine ingredients
In a large bowl, combine masa harina with warm water.
Do not over-moisten the masa dough, as it can affect texture.
Mix dough
Mix thoroughly until a soft dough forms; it should be pliable but not sticky.
Rest dough
Let the dough rest for 15 minutes, covered with a damp cloth.
Preparing the Cheese Filling
Combine cheeses and loroco
In a medium bowl, combine mozzarella, queso fresco, and loroco.
If using canned loroco, rinse it under cold water to remove any briny taste.
Mix filling
Mix well ensuring the loroco is evenly distributed.
Cooking Process
Building the Casserole
Spread half the masa on the bottom of a greased casserole dish. Add cheese filling, then top with remaining masa.
Creating the Salsa
In a saucepan, sauté onions and garlic until translucent. Add tomatoes and jalapeño, season, and simmer for 15 minutes.
Baking the Casserole
Preheat oven to 375°F (190°C). Cover dish with foil and bake for 40 minutes. Remove foil and bake for another 10 minutes until golden.
Plating & Serving
Zesty Salvadorean Pupusa Casserole with Cheese and Loroco
Zesty Salvadorean Pupusa Casserole with Cheese and Loroco
Plating & Serving
Slice the casserole into servings, then top with fresh lettuce, a dollop of sour cream, and avocado slices for a complete meal.