Rice Pupusas with Roasted Squash, Quesillo, and Oregano Tomato Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a tray and toss it with 1 tablespoon vegetable oil, half of the salt, 1/4 cup of the chopped onion, half of the minced garlic, and the ground cumin. Roast for 20 minutes, until tender and lightly golden.

2. 2

   Transfer the roasted squash to a bowl and lightly mash it with a fork, keeping some texture. Let it cool for 5 minutes, then mix with the shredded quesillo. Set the filling aside.

3. 3

   While the squash roasts, make the sauce. Heat a small saucepan over medium heat with 1 teaspoon vegetable oil. Add the remaining onion and garlic and cook for 2 to 3 minutes until softened. Add the chopped tomatoes, dried oregano, sugar, and a pinch of salt. Cook for 12 to 15 minutes, stirring occasionally, until thickened into a sauce. Keep warm.

4. 4

   In a large bowl, mix the rice flour with the remaining salt. Gradually add the warm water and knead for 3 to 4 minutes until you have a soft, moist but workable dough without cracks. If needed, add a little more water.

5. 5

   For the fresh slaw, combine the shredded cabbage and sliced radishes in a bowl. Add the lime juice, a pinch of salt, and mix well. Let it rest while you cook the pupusas.

6. 6

   Divide the dough into 8 equal portions. Dampen your hands with a little water, shape each portion into a ball, then make an opening in the center. Fill each with 2 to 3 tablespoons of the squash and quesillo mixture. Seal carefully and flatten into discs about 1 cm thick.

7. 7

   Heat a comal, cast-iron skillet, or nonstick pan over medium heat, about 190 °C / 375 °F surface temperature. Lightly grease with the remaining vegetable oil. Cook the pupusas for 4 to 5 minutes per side, until spotted golden and the filling is thoroughly hot.

8. 8

   Serve the pupusas hot with the oregano tomato sauce spooned on top or on the side, along with the fresh cabbage and radish slaw.