Salvadoran FoodLoroco and Red Bean Pupusas with Citrus Curtido and Roasted Tomato Sauce
An original Salvadoran recipe for pupusas filled with refried red beans, cheese, and loroco, served with a citrusy cabbage curtido and a deeply flavored roasted tomato sauce. Perfect for a comforting and authentic meal.
Ingredients
- 400 g nixtamalized corn flour (for dough of pupusas)
- 520 ml warm water (approx., for the dough)
- 8 g salt (divided entre dough, curtido and sauce)
- 30 ml vegetable oil (divided for frijoles and cocción)
- 300 g cooked red beans (escurridos)
- 140 g white onion (mitad diced small and mitad en trozos for sauce)
- 12 g garlic (divided)
- 90 g loroco buds (fresh or descongelado)
- 180 g shredded quesillo-style cheese or mozzarella (for the relleno)
- 350 g green cabbage (finely grated)
- 80 g carrot (grated)
- 2 g dried oregano (divided)
- 60 ml white vinegar (for curtido)
- 80 ml orange juice (freshly squeezed)
- 500 g ripe tomatoes (for sauce)
- 40 g green chili pepper (without semillas if desired menos picante)
- 1 g ground cumin (for sauce)
- 4 g sugar (optional, for balancear the sauce)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Make the curtido: in a large bowl, combine the green cabbage, carrot, half of the finely chopped white onion, 3 g of salt, 1/2 teaspoon dried oregano, white vinegar, and orange juice. Massage with clean hands for 2 minutes to soften the cabbage. Let it rest for at least 20 minutes so the flavors develop.
- 2
2. Make the bean and loroco filling: heat 1 tablespoon vegetable oil in a skillet over medium heat. Add half of the chopped garlic and sauté for 30 seconds. Add the cooked red beans and cook for 3 to 4 minutes, mashing them into a thick paste. Stir in the loroco, 1/2 teaspoon dried oregano, and 1 g salt; cook 2 minutes more. Remove from the heat, let cool slightly, and mix with the shredded cheese.
- 3
3. Make the roasted tomato sauce: preheat the oven to 425°F / 220°C. Place the ripe tomatoes, remaining white onion in chunks, green chili pepper, and remaining garlic on a baking tray. Drizzle with 1/2 tablespoon vegetable oil and roast for 18 to 20 minutes, until the tomatoes are soft and lightly browned.
- 4
4. Transfer the roasted tomatoes, onion, chili pepper, and garlic to a blender. Add the ground cumin, sugar, 2 g salt, and 60 ml (1/4 cup) water. Blend into a rustic sauce. Pour the sauce into a saucepan and cook over medium heat for 5 minutes, stirring, until slightly thickened. Keep warm.
- 5
5. Make the dough: in a large bowl, mix the nixtamalized corn flour with the remaining salt. Gradually add the warm water and knead for 3 to 4 minutes until you have a soft dough that is moist but not sticky. If needed, add a little more water, 1 tablespoon at a time.
- 6
6. Shape the pupusas: lightly moisten your hands with water. Divide the dough into 12 portions. Take one portion, roll it into a ball, make a well in the center, and fill with 1 to 1 1/2 tablespoons of the bean, cheese, and loroco mixture. Carefully seal and gently flatten into a disk about 10 cm (4 inches) wide.
- 7
7. Cook the pupusas: heat a griddle or large skillet over medium heat and brush with the remaining 1/2 tablespoon vegetable oil. Cook the pupusas for 3 to 4 minutes per side, until spotty golden and cooked through. Keep them covered with a clean towel while finishing the rest.
- 8
8. Serve 2 pupusas per portion with plenty of citrus curtido and warm roasted tomato sauce on the side.
Chef tips
If the dough cracks while shaping, moisten your hands a bit more or add 1 to 2 tablespoons of water to the dough. The curtido tastes even better if it rests for 1 hour before serving.
Substitutions
You can substitute cooked black beans for the red beans. If loroco is unavailable, use well-drained chopped spinach for a different, though less traditional, version. Quesillo can be replaced with low-moisture mozzarella.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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