Chicken and Loroco Pupusas with Tomato Salsa

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Corn dough pockets filled with spiced shredded chicken and fragrant loroco flower buds, accompanied by fresh tomato salsa. This Latin American-inspired street-food recipe, 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

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Ingredients

2 cups masa harina
1 1/4 cups warm water
1 cup shredded cooked chicken
1/4 cup loroco flowers, chopped
1/4 cup finely chopped onion
1 clove minced garlic
3 tbsp vegetable oil
2 medium diced tomato
2 tbsp chopped cilantro
1 tbsp lime juice
1 tsp salt
1/4 tsp black pepper

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Instructions

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.
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.
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.
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.
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.
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.
Step 7: Serve pupusas hot with fresh tomato salsa on the side.