Salvadoran FoodOpen-faced rice and bean pupusas with carrot slaw and cilantro tomato sauce
An original recipe inspired by traditional Salvadoran flavors: small open-faced pupusas made with cooked rice dough and seasoned red beans, finished with fresh cheese, crunchy carrot slaw, and a homemade cilantro tomato sauce. They are flavorful, comforting, and perfect for a casual lunch or dinner.
Ingredients
- 300 g cooked white rice (cold or at room temperature)
- 120 g rice flour (for dar estructura a the dough)
- 180 ml warm water (ajustar si es necesario)
- 6 g salt (divided)
- 240 g cooked red beans, drained (for the relleno/base)
- 80 g white onion, finely chopped (divided)
- 6 g garlic, minced (divided)
- 30 ml vegetable oil (divided)
- 1 g ground cumin (for the frijoles)
- 100 g crumbled fresh cheese (for terminar)
- 120 g grated carrot (for the curtido)
- 100 g finely shredded white cabbage (for the curtido)
- 30 ml white vinegar (for the curtido)
- 1 g dried oregano (for the curtido)
- 4 g sugar (for balancear the curtido)
- 300 g ripe tomatoes, chopped (for the sauce)
- 15 g fresh cilantro, chopped (for the sauce)
- 20 g green chili, chopped (optional, for the sauce)
- 60 ml water (for ajustar 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 slaw: in a bowl, combine the white cabbage, grated carrot, half of the salt, white vinegar, dried oregano, and sugar. Lightly massage with clean hands for 1 minute and let it rest for 20 minutes while you continue the recipe.
- 2
2. Make the cilantro tomato sauce: heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add half of the chopped white onion and half of the minced garlic; cook for 2 to 3 minutes until fragrant. Stir in the chopped ripe tomatoes, the green chili if using, and the water. Cook for 10 minutes, stirring occasionally, until the tomatoes break down. Add half of the chopped fresh cilantro and a pinch of salt. Blend or mash into a rustic sauce. Keep warm.
- 3
3. Cook the seasoned beans: in a skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the remaining white onion and garlic; sauté for 2 minutes. Add the cooked drained red beans, ground cumin, and a pinch of salt. Mash the beans partially and cook for 5 minutes until thick but spreadable. Set aside.
- 4
4. Prepare the dough: place the cooked white rice in a processor or mash it very well with a fork until it forms a coarse paste. Mix it with the rice flour, the remaining salt, and the warm water little by little until you get a soft, shapeable dough that does not stick too much to your hands. Let it rest for 5 minutes.
- 5
5. Shape the open-faced pupusas: divide the dough into 8 equal portions. With slightly damp hands, shape disks about 8 cm (3 inches) wide and 1 cm (0.4 inches) thick. Make a shallow depression in the center of each disk to hold the topping.
- 6
6. Cook the bases: heat a griddle or large skillet over medium heat, about 350°F / 175°C on an electric surface. Cook the disks for 3 to 4 minutes per side until firm, golden in spots, and cooked through.
- 7
7. Finish the pupusas: place a spoonful of beans over each cooked base and sprinkle crumbled fresh cheese on top. Cover the skillet or transfer the open-faced pupusas to a preheated oven at 375°F / 190°C for 4 to 5 minutes, just until the cheese is warmed through and the bases are fully set.
- 8
8. Serve: arrange the open-faced pupusas on plates, spoon over the cilantro tomato sauce, add some carrot slaw on top or on the side, and finish with the remaining chopped fresh cilantro. Serve hot.
Chef tips
If the dough feels too wet, add a little more rice flour, 1 tablespoon at a time. If it feels too dry, wet your hands and knead in a few extra drops of water. The slaw tastes even better if it rests for 30 minutes.
Substitutions
You can use cooked black beans instead of red beans. Fresh cheese can be replaced with Salvadoran queso duro blando or a mild farmer-style cheese. If you do not want heat, omit the green chili from the sauce.
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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