Salvadoran FoodCrispy Rice and Chipilín Pupusas with Fresh Cheese and Roasted Garlic Tomato Sauce
An original Salvadoran recipe that combines cooked rice and masa harina into pupusas with crisp edges, filled with chipilín and fresh cheese, served with a homemade roasted garlic tomato sauce. It keeps the traditional Salvadoran spirit while offering a distinct texture and deeply homey flavor.
Ingredients
- 200 g cooked white rice (cold or at room temperature)
- 240 g masa harina (harina of maíz nixtamalizado)
- 360 ml warm water (approx., for the dough)
- 6 g salt (divided entre dough and sauce)
- 40 g fresh chopped chipilín (without stalks duros)
- 170 g crumbled Salvadoran fresh cheese (for the relleno)
- 30 ml vegetable oil (for cocinar the pupusas)
- 500 g ripe tomatoes (for the sauce)
- 12 g garlic (without pelar for roasting)
- 100 g white onion (en trozos)
- 60 g green pepper (en trozos)
- 1 g dried oregano (for the sauce)
- 120 ml water (for licuar 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. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, unpeeled garlic, white onion, and green pepper on a baking tray. Roast for 20 minutes, turning halfway through, until the tomatoes are soft and lightly charred in spots.
- 2
2. While the vegetables roast, make the dough. In a large bowl, combine the cooked white rice, masa harina, and 1/2 teaspoon salt. Gradually add the warm water and knead for 3 to 4 minutes until you have a soft dough that is moist but not sticky. Let it rest for 5 minutes.
- 3
3. In another bowl, mix the chopped fresh chipilín with the crumbled fresh cheese until evenly combined.
- 4
4. Once the vegetables are ready, peel the roasted garlic. Blend the tomatoes, peeled garlic, white onion, green pepper, dried oregano, remaining 1/2 teaspoon salt, and 120 ml / 1/2 cup water until you get a slightly thick sauce.
- 5
5. Pour the sauce into a small saucepan and cook over medium heat for 8 minutes, stirring occasionally, until flavorful and slightly thickened. Keep warm.
- 6
6. Divide the dough into 8 equal portions. Lightly moisten your hands with water. Shape each portion into a ball, make a well in the center, and fill with about 2 tablespoons of the chipilín and fresh cheese mixture. Seal well and gently flatten into discs about 1 cm thick.
- 7
7. Heat 1 tablespoon vegetable oil on a griddle or large skillet over medium heat. Cook 4 pupusas for 4 to 5 minutes per side, until golden and crisp around the edges. Repeat with the remaining tablespoon of vegetable oil and the remaining pupusas.
- 8
8. Serve the rice and chipilín pupusas hot with the roasted garlic tomato sauce spooned over or on the side.
Chef tips
If the dough cracks while shaping the pupusas, add 1 to 2 tablespoons of warm water. If it feels too wet, mix in a little more masa harina. The cooked rice gives the pupusas a lighter interior and an especially crisp surface once browned.
Substitutions
You can substitute the chipilín with finely chopped baby spinach if needed, though the flavor will be less traditional. Salvadoran fresh cheese can be replaced with panela or mild farmer cheese.
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 imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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