Chicken and Loroco Pupusas with Tomato Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Corn dough pockets filled with spiced shredded chicken and fragrant loroco flower buds, accompanied by fresh tomato salsa. This latin american-inspired street food ready in about 45 minutes pairs masa harina, warm water, shredded cooked chicken for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 6 Latin American cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a bowl, combine 2 cups masa harina and 1 tsp salt. Add 1 1/4 cups warm water gradually, kneading to a soft dough; cover and rest for 10 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a skillet over medium heat. Sauté 1/4 cup chopped onion and 1 minced garlic clove for 2 minutes until fragrant.
  3. Step 3: Add 1 cup shredded cooked chicken, 1/4 cup chopped loroco, 1/4 tsp black pepper, and 1/2 tsp salt. Cook for 3 minutes until well combined and heated through. Remove from heat.
  4. Step 4: For salsa, mix 2 diced medium tomatoes, 2 tbsp chopped cilantro, 1 tbsp lime juice, and 1/4 tsp salt in a bowl; set aside.
  5. Step 5: Divide dough into 6 balls. Flatten one ball and place 3 tbsp chicken-loroco filling in the center. Fold edges over and flatten to 1/2 inch thickness.
  6. Step 6: Heat 2 tbsp vegetable oil in a skillet over medium heat. Cook each pupusa 4 minutes per side until golden brown and cooked through.
  7. Step 7: Serve pupusas hot with fresh tomato salsa on the side.

Frequently asked questions

How long does Chicken and Loroco Pupusas with Tomato Salsa take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken and Loroco Pupusas with Tomato Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep masa harina from drying out.

Can I substitute ingredients in Chicken and Loroco Pupusas with Tomato Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken and Loroco Pupusas with Tomato Salsa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken and Loroco Pupusas with Tomato Salsa?

Latin American street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes