Rice Pupusas with Chipilín and Smoked Cheese, with Guaco Chili Tomato Sauce

Instructions

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   1. Rinse the raw white rice under cold water until the water looks less cloudy. Place it in a pot with 900 ml (3 3/4 cups) water and 4 g (3/4 tsp) salt. Cook over medium heat until very tender and the liquid is absorbed, about 18 to 20 minutes.

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   2. Remove the cooked rice from the heat and let it cool for 10 minutes. Then process or grind it in batches until you get a thick, smooth, moldable dough. If needed, lightly oil your hands with some vegetable oil to make it easier to handle.

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   3. In a bowl, mix the fresh chopped chipilín with the shredded smoked cheese to make the filling. Set aside.

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   4. For the sauce, preheat a griddle, skillet, or flat pan over medium-high heat. Roast the ripe tomatoes, white onion, fresh guaco chili, and garlic for 8 to 10 minutes, turning them until well blistered and soft. If you prefer to use the oven, roast them at 400°F (200°C) for 15 minutes.

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   5. Blend the roasted tomatoes, white onion, fresh guaco chili, garlic, ground cumin, 4 g (3/4 tsp) salt, and 120 ml (1/2 cup) additional broth or water until smooth.

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   6. Pour the blended sauce into a small saucepan and cook over medium heat for 8 minutes, stirring occasionally, until slightly thickened. Keep warm.

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   7. Divide the rice dough into 6 equal portions. Lightly grease your hands with a little vegetable oil, shape each portion into a ball, and make an indentation in the center.

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   8. Fill each piece with part of the fresh chopped chipilín and shredded smoked cheese mixture. Seal carefully and gently flatten into pupusas about 1/3 inch thick.

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   9. Heat a griddle or nonstick skillet over medium heat. Cook the pupusas with a few drops of vegetable oil for 4 to 5 minutes per side, until golden outside and the smoked cheese is melted inside.

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    10. Serve the hot rice pupusas with the guaco chili tomato sauce on top or on the side.