Salvadoran FoodSalvadoran rice-and-cilantro pupusas filled with garlic mushrooms and cheese, served with cucumber slaw and roasted tomato sauce
An original recipe inspired by Salvadoran cuisine: pupusas made with cooked rice and rice flour, scented with cilantro, filled with garlic sautéed mushrooms and melted cheese. They are served with a fresh cucumber slaw and a homemade roasted tomato sauce.
Ingredients
- 300 g cooked white rice (cold or tibio)
- 180 g rice flour (for the dough)
- 240 ml warm water (approx., ajustar as needed the dough)
- 8 g salt (divided entre dough, relleno and sauce)
- 20 g fresh cilantro, chopped (divided entre dough and curtido)
- 30 ml vegetable oil (divided for relleno and cocción)
- 250 g fresh mushrooms, chopped (tipo button or cremini)
- 12 g garlic, minced (for the relleno)
- 120 g white onion, chopped (divided entre relleno and sauce)
- 2 g ground black pepper (for the relleno)
- 180 g shredded mozzarella cheese (for the relleno)
- 500 g ripe tomatoes (for the sauce)
- 80 g mild green pepper (for the sauce)
- 1 g dried oregano (for the sauce)
- 200 g cucumber (sliced finas for the curtido)
- 150 g green cabbage, finely shredded (for the curtido)
- 60 g red onion, thinly sliced (for the curtido)
- 45 ml white vinegar (for the curtido)
- 30 ml lime juice (for the curtido)
- 4 g sugar (for balancear the curtido)
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, mild green pepper, and 60 g of the white onion on a tray. Roast for 20 minutes, turning once, until the tomatoes are soft and lightly browned in spots.
- 2
2. While the vegetables roast, make the slaw: combine the cucumber, cabbage, red onion, 10 g of chopped cilantro, white vinegar, lime juice, sugar, and 2 g of salt in a bowl. Toss well and let it rest for at least 20 minutes.
- 3
3. For the filling, heat 15 ml vegetable oil in a skillet over medium heat. Add the remaining white onion and cook for 3 minutes. Stir in the minced garlic and cook 30 seconds more.
- 4
4. Add the chopped mushrooms, 2 g salt, and black pepper. Cook for 8 to 10 minutes, stirring, until the mushrooms release and evaporate their liquid. Remove from the heat, let cool slightly, and mix with the shredded mozzarella cheese.
- 5
5. For the dough, place the cooked white rice in a food processor or blender and blend with the warm water until a thick paste forms. Transfer to a bowl and add the rice flour, 4 g salt, and the remaining chopped cilantro. Mix and knead for 2 to 3 minutes until you have a soft, moist, shapeable dough. Add a little more water if needed.
- 6
6. Remove the tomatoes, green pepper, and roasted onion from the oven. Blend them with the dried oregano and 2 g salt until smooth. If you want a thinner texture, add 15 to 30 ml water. Set aside.
- 7
7. Divide the dough into 8 equal portions. With lightly oiled hands, shape each portion into a ball, make a hollow in the center, and fill with 2 to 3 tablespoons of the mushroom-cheese mixture. Seal well and gently flatten into pupusas about 1 cm thick.
- 8
8. Heat a griddle or large skillet over medium heat and grease with the remaining vegetable oil. Cook the pupusas for 4 to 5 minutes per side, until browned in spots and the cheese in the center melts. Keep the heat at medium so they cook through without burning.
- 9
9. Serve the pupusas hot with the roasted tomato sauce and the cucumber slaw on top or on the side.
- 10
10. If you want to keep them warm while finishing the rest, place them on a tray in the oven at 95 °C / 200 °F for up to 10 minutes.
Chef tips
To seal the pupusas more easily, lightly dampen your hands before shaping each one. If the filling is too hot, let it cool slightly so the dough does not tear.
Substitutions
You can use quesillo or queso duro blando instead of mozzarella. If you do not have rice flour, you can finely grind raw rice, though the final texture will be slightly more rustic. The mild green pepper can be replaced with cubanelle pepper or a mild green bell pepper.
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 imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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