Tacos y Pupusas Anaheim is a beloved Salvadoran-Mexican eatery in Anaheim, California, known for its handmade pupusas and flavorful tacos. This recipe brings the essence of that experience to your home: crispy, seasoned tacos and thick, griddled corn pupusas stuffed with cheese and loroco. It’s a satisfying, hands-on meal that captures the best of both culinary traditions, and it’s easier than you think.
Ingredients
- For the Pupusas:
- 2 cups (240 g) masa harina (corn flour for tortillas)
- 1 ½ cups (355 ml) warm water
- ½ teaspoon salt
- 1 cup (120 g) shredded mozzarella or Monterey Jack cheese
- ½ cup (60 g) crumbled queso fresco or cotija
- 1 cup (100 g) loroco (optional, see note)
- 2 tablespoons (30 ml) vegetable oil, for griddling
- For the Tacos:
- 1 lb (450 g) ground beef (80/20)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 12 small corn tortillas (6-inch/15 cm)
- Vegetable oil, for frying
- For Serving:
- 1 cup (240 ml) salsa roja or green salsa
- 1 cup (80 g) shredded cabbage or lettuce
- ½ cup (120 ml) sour cream (optional)
- 1 lime, cut into wedges
- Fresh cilantro, chopped (for garnish)
Instructions
- Make the pupusa dough: In a large bowl, mix the masa harina and salt. Gradually add the warm water, stirring with your hands until a soft, pliable dough forms. It should be moist but not sticky; add a little more water or masa if needed. Cover with a damp cloth and set aside for 10 minutes.
- Prepare the pupusa filling: In a small bowl, combine the mozzarella, queso fresco, and loroco (if using). Mix well.
- Form the pupusas: Divide the dough into 8 equal balls (about 2 tablespoons each). Flatten one ball into a 4-inch (10 cm) circle. Place about 1 tablespoon of the cheese mixture in the center. Fold the edges over the filling, pinching to seal. Gently pat and stretch the filled ball into a thick, 5-inch (13 cm) disc, being careful not to tear it. Repeat with remaining dough and filling.
- Cook the pupusas: Heat a large cast-iron skillet or griddle over medium-high heat. Lightly brush with oil. Cook the pupusas in batches, 3–4 minutes per side, until golden brown spots appear and the cheese is melted. Keep warm in a low oven (200°F / 95°C) while you make the tacos.
- Season the beef: In a bowl, combine the ground beef with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix gently with your hands.
- Cook the beef: Heat a large skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes. The beef should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. Drain excess fat if desired.
- Fry the taco shells: In a separate small skillet, heat about ½ inch (1 cm) of oil over medium-high heat. One at a time, warm a corn tortilla for 10 seconds to soften, then fold it in half and hold it with tongs. Submerge the folded tortilla in the hot oil and fry until crisp, about 30 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
- Assemble the tacos: Fill each crispy shell with the seasoned beef, then top with cabbage, salsa, sour cream, and a squeeze of lime. Sprinkle with cilantro.
- Serve: Arrange the pupusas and tacos on a platter. Serve immediately with extra salsa and lime wedges.
Tips
- Loroco substitute: If loroco (a Central American flower bud) is unavailable, use chopped spinach or zucchini blossoms. The flavor will be milder but still delicious.
- Keep pupusas moist: Cover cooked pupusas with a clean kitchen towel to prevent them from drying out. They are best eaten fresh.
- Frying tortillas: Use a deep skillet and enough oil to cover half the tortilla. If the oil is too hot, the shells will brown too quickly and remain chewy; if too cool, they absorb oil.
- Make ahead: You can prepare the pupusa dough and beef filling a day in advance. Store separately in the refrigerator.
Serving Suggestions
Serve the pupusas with a side of curtido (a tangy cabbage slaw) and a drizzle of salsa roja. The tacos pair well with Mexican rice and refried beans. For a complete Anaheim-style meal, offer both on one platter with lime wedges and extra cilantro.
Variations
- Pupusa fillings: Swap the cheese for refried beans, chicharrón (pork), or a combination. For a vegan version, use plant-based cheese and omit the loroco.
- Taco proteins: Use shredded chicken, carnitas, or grilled fish instead of ground beef. Adjust cooking times and ensure poultry reaches 165°F (74°C) and fish reaches 145°F (63°C).
- Baked tacos: For a lighter option, bake the filled tortillas in a 400°F (200°C) oven for 10–12 minutes instead of frying.
Storage and Reheating
Store leftover pupusas and taco shells separately in airtight containers in the refrigerator for up to 3 days. Reheat pupusas in a dry skillet over medium heat for 2–3 minutes per side, or in a 350°F (175°C) oven for 10 minutes. Taco shells are best reheated in a 350°F (175°C) oven for 5 minutes to restore crispness. The beef can be refrigerated for up to 3 days and reheated in a microwave or skillet until steaming (165°F / 74°C).
Frequently Asked Questions
Can I use regular cornmeal instead of masa harina? No, masa harina is specially treated with lime and produces the correct dough texture. Regular cornmeal will not hold together.
What is loroco and where can I find it? Loroco is a vine flower bud used in Salvadoran cooking. It’s available frozen or canned in Latin grocery stores. If you can’t find it, simply omit it or use a substitute.
Can I make the pupusas gluten-free? Yes, masa harina is naturally gluten-free. Ensure your other ingredients (like cheese) are also gluten-free.
Why do my pupusas crack when I flatten them? The dough may be too dry. Add a little more water, a tablespoon at a time, until the dough is pliable. Also, handle gently and avoid overworking.
Can I freeze pupusas? Yes, freeze cooked pupusas in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen on a skillet over medium heat until hot.
How do I keep taco shells crisp? Fry them just before serving and drain well on paper towels. Do not stack them while warm, as steam will soften them.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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