Have you ever eaten a tortilla or cheese quesadilla and thought, “Hm, this is good, but I wonder what it would be like with a little something more?” Okay, maybe that’s not a common thought, but now that I’ve put it into your head, I offer you exactly that: loroco pupusa.
Loroco pupusa is a filled corn tortilla with cheese and loroco, a type of flower. This dish is oozy and cheesy and yummy and surprisingly simple. If making the tortilla dough is a little too overwhelming right now, but a cheesy quesadilla still sounds good, why not have a go at easy, cheesy, ground turkey quesadillas?
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Pupusas are the national dish of El Salvador and can be made many different ways. The base of the dish is the corn tortilla that is then stuffed with fillings and cooked. It is a popular choice for any mealtime and can easily be found in El Salvadorian markets, restaurants, and at food vendors. Loroco pupusa is a fantastic version of the traditional El Salvadorian pupusa that also involves a native flower with an incredible taste.
Notes & Tips
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To store leftover loroco pupusa, close in a ziplock bag or other airtight container and keep in the fridge for up to 5 days. You can reheat in the microwave, but it will be a bit soggy. I recommend reheating in the oven so it gets a little toasty.
Serving Suggestions
Loroco pupusa is usually served with a thick, fancy tomato sauce, fresh-made guacamole, and curtido-a cabbage and carrot slaw. If you want to try loroco pupusa with a twist, try using this simple Bulgarian lutenitsa spread! I know it’s a different kind of cuisine, but it can be fun to mix and match.
Substitutions
There is not much to substitute in this recipe because there are not that many ingredients. However, mozzarella can be substituted for any mild white cheese.
Substituting loroco defeats the main purpose of this recipe, but I understand that it may be hard to find. Look online or in the international food section of your market for pickled loroco. If you want to replicate loroco pupusa with a similar flavor profile, you could try bok choy blossoms or even asparagus heads.
What is Loroco?
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Loroco is the flower bud from a type of vine. The flowers grow in large clumps and need to be harvested before blooming when they are still green. Underneath the green exterior are dense, white petals. Loroco is very versatile and can be used throughout many different dishes. If you can think it, loroco can probably do it.
Loroco mostly grows in Central America, which is where it is most popularly used in food, though it can be grown in other warm regions. It has a heavy amount of fiber and calcium, as well as vitamins A and C. It has a few other properties that help make it a very healthy flower.
This flower can be eaten all sorts of ways, from raw to fried. If you wanted, you could use them raw in this recipe. When this dish is prepared in El Salvador, they usually use fresh loroco and many people even grow a little in their gardens. Outside of Central America, you will probably have to content yourself with picked lorocos, which add just a little more tang to your food.
What Does Loroco Taste Like?
Loroco has an interesting profile of flavors. It has a strong earthy flavor similar to asparagus or bok choy, as mentioned before. However, that is just part of its flavor. It also has notes of citrus next to a nutty taste all wrapped up with a bit of airy floral flavor. It is a super complex and very unique taste.
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