Chicken and Loroco Pupusas with Tomato Salsa
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 blends masa harina, warm water, shredded cooked chicken into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Chicken and Loroco Pupusas with Tomato Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
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.
