Salvadoran rice and chipilín pupusas with queso duro blando, roasted tomato chirmol, and pickled cucumber slaw

Instructions

1. 1

   1. Place the cooked white rice, rice flour, and 4 g of salt in a large bowl. Gradually add the warm water and mash with your hands or a masher until a soft, moldable dough forms. Mix in the chopped chipilín until evenly distributed. Let it rest for 10 minutes.

2. 2

   2. While the dough rests, make the cucumber slaw: combine the thinly sliced cucumber, half of the white onion sliced thinly, 15 ml (1 tbsp) lime juice, 1 g (1/4 tsp) salt, and the dried oregano in a bowl. Toss and let it rest for 15 minutes.

3. 3

   3. For the chirmol, heat a comal, cast-iron skillet, or griddle over medium-high heat, about 400 °F / 205 °C surface temperature. Roast the tomatoes, the remaining half of the onion, and the green chile for 8 to 10 minutes, turning until well charred and softened.

4. 4

   4. Finely chop the roasted tomatoes, roasted onion, and roasted green chile. Mix them with the fresh cilantro, 30 ml (2 tbsp) lime juice, and 1 g (1/4 tsp) salt. Set the chirmol aside.

5. 5

   5. Divide the dough into 8 equal portions. Lightly oil your hands with some of the vegetable oil. Take one portion, shape it into a ball and then into a deep little disk. Place a portion of queso duro blando in the center, seal the dough around it, and gently flatten into a pupusa about 1/2 inch thick.

6. 6

   6. Heat a griddle or large skillet over medium heat, about 375 °F / 190 °C surface temperature, and lightly grease it with the remaining vegetable oil. Cook the pupusas for 4 to 5 minutes per side, until spotted golden and the cheese is hot inside.

7. 7

   7. Serve the pupusas hot with the roasted tomato chirmol spooned over or on the side, alongside the lightly drained cucumber slaw.

8. 8

   8. For a more tender texture, cover the cooked pupusas with a clean towel for 2 minutes before serving so the steam softens the rice dough.