Salvadoran FoodRice Pupusas with Mora Greens and Smoked Quesillo, with Warm Onion and Carrot Slaw
An original Salvadoran-inspired recipe that turns cooked rice into a soft pupusa dough, filled with sautéed mora greens and smoked quesillo. It is served with a warm onion and carrot slaw and a simple roasted tomato sauce.
Ingredients
- 400 g cooked white rice, chilled (for the dough)
- 120 g rice flour (for ajustar the dough)
- 180 ml warm water (approx., for the dough)
- 6 g salt (divided)
- 30 ml vegetable oil (divided entre relleno, cocción and sauce)
- 120 g chopped mora greens (lavadas and without stalks duros)
- 100 g chopped white onion (divided)
- 6 g minced garlic (divided)
- 180 g smoked quesillo, shredded (for the relleno)
- 100 g grated carrot (for the curtido tibio)
- 30 ml apple cider vinegar (for the curtido tibio)
- 1 g dried oregano (for the curtido tibio)
- 300 g ripe tomatoes (for the sauce)
- 30 g green chile (without semillas, for the sauce)
- 1 g ground cumin (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 a griddle, cast-iron skillet, or flat pan over medium heat, about 375°F / 190°C. If roasting the tomatoes and chile in the oven, preheat it to 425°F / 220°C.
- 2
2. Make the sauce: roast the tomatoes and green chile in the oven at 425°F / 220°C for 15 minutes, or on a griddle at 375°F / 190°C, turning them, until well blistered and soft. Blend them with 60 g (about half of the chopped onion), half of the minced garlic, cumin, 120 ml (1/2 cup) water, and 2 g (about 1/3 tsp) salt.
- 3
3. Heat 15 ml (1 tbsp) vegetable oil in a saucepan over medium heat. Pour in the blended sauce and cook for 8 to 10 minutes, stirring occasionally, until slightly thickened. Keep warm.
- 4
4. Make the filling: heat 5 ml (1 tsp) vegetable oil in a skillet over medium heat, around 350°F / 175°C on the surface. Add the remaining chopped onion and minced garlic; sauté for 2 minutes. Add the mora greens and cook for 3 to 4 minutes until wilted and excess moisture evaporates. Season with 1 g salt. Let cool and mix with the shredded smoked quesillo.
- 5
5. Make the warm slaw: in the same skillet, add the grated carrot, apple cider vinegar, oregano, and 1 g salt. Cook for 2 minutes over low heat, around 300°F / 150°C, just to soften slightly without losing texture. Set aside.
- 6
6. Make the dough: place the chilled cooked rice in a food processor or mash it by hand until it becomes a thick paste. Transfer to a bowl and mix with the rice flour, the remaining salt, and the 180 ml (3/4 cup) warm water little by little, kneading until you have a soft, moist but shapeable dough that does not crack at the edges.
- 7
7. Divide the dough into 8 equal portions. Moisten your hands with a little water, form each portion into a ball and then a disk. Place 2 to 3 tablespoons of the mora and smoked quesillo filling in the center. Seal the edges and gently flatten to form pupusas about 1 cm thick.
- 8
8. Heat the griddle or skillet over medium heat, about 375°F / 190°C, and lightly grease it with the remaining vegetable oil. Cook the pupusas for 4 to 5 minutes per side, until spotted golden and firm to the touch. If they puff slightly, that is normal.
- 9
9. Serve the pupusas hot with the roasted tomato sauce and the warm onion and carrot slaw on top or on the side.
- 10
10. If you want to reheat them, warm them on a griddle at 350°F / 175°C for 2 minutes per side to keep their texture.
Chef tips
If the dough feels too sticky, add 1 or 2 extra tablespoons of rice flour. If it cracks while shaping, add a little more warm water. The mora greens should be cooked well and free of excess moisture so the pupusas do not break.
Substitutions
You can substitute the mora greens with spinach or Swiss chard. If smoked quesillo is unavailable, use traditional quesillo or low-moisture mozzarella. Apple cider vinegar can be replaced with mild white vinegar.
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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