Salvadoran FoodSalvadoran rice-and-cilantro pupusas with achiote fish filling and pineapple slaw
An original recipe inspired by the coastal flavors of El Salvador: pupusas made with cooked rice dough and cilantro, filled with achiote-seasoned fish and fresh cheese, served with a quick cabbage-pineapple slaw and a light roasted tomato sauce.
Ingredients
- 360 g cooked white rice (cold or at room temperature)
- 120 g rice flour (for formar the dough)
- 180 ml warm water (ajustar si es necesario)
- 15 g fresh cilantro, chopped (for the dough)
- 8 g salt (divided entre dough, relleno and curtido)
- 220 g white fish fillet (como tilapia or merluza, skinless ni espinas)
- 15 g achiote paste (for sazonar the pescado)
- 6 g garlic, minced (divided)
- 30 ml lime juice (divided)
- 30 ml vegetable oil (divided)
- 80 g white onion, finely chopped (divided)
- 300 g red tomato (for the sauce)
- 60 g green pepper (chopped, for the sauce)
- 1 g dried oregano (for sauce and curtido)
- 100 g fresh cheese, crumbled (for the relleno)
- 180 g finely shredded cabbage (for the curtido)
- 120 g fresh pineapple, small diced (for the curtido)
- 60 g grated carrot (for the curtido)
- 30 ml white vinegar (for 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. In a bowl, mix the white fish fillet with the achiote paste, half of the minced garlic, 15 ml (1 tbsp) lime juice, 1/2 teaspoon salt, and 5 ml (1 tsp) vegetable oil. Let it rest for 10 minutes.
- 2
2. Heat a skillet over medium heat. Add 5 ml (1 tsp) vegetable oil and cook the fish for 3 to 4 minutes per side, until fully cooked and easy to flake. Remove, cool slightly, and shred it.
- 3
3. Combine the flaked fish with 40 g (about 1/3 cup) chopped white onion and the crumbled fresh cheese. Set the filling aside.
- 4
4. For the sauce, roast the tomatoes and green pepper in a skillet or griddle over medium-high heat for 8 to 10 minutes, turning them, until browned and soft. Blend them with 40 g (about 1/3 cup) onion, the remaining garlic, 60 ml (1/4 cup) water, 1/4 teaspoon salt, and half of the dried oregano.
- 5
5. Pour the sauce into a small saucepan and cook over medium heat for 5 minutes, until slightly thickened. Keep warm.
- 6
6. For the pineapple slaw, mix the shredded cabbage, pineapple, carrot, white vinegar, the remaining 15 ml (1 tbsp) lime juice, 1/2 teaspoon salt, and the rest of the dried oregano. Massage with clean hands for 1 minute and let it rest while you make the pupusas.
- 7
7. Place the cooked white rice in a food processor and blend until it becomes a thick paste. Transfer it to a bowl and mix with the rice flour, chopped fresh cilantro, 1/4 teaspoon salt, and the warm water little by little until a soft, moist, moldable dough forms.
- 8
8. Divide the dough into 8 equal portions. Wet your hands with water, shape each portion into a ball, then hollow it into a small cup.
- 9
9. Fill each dough cup with 2 to 3 tablespoons of the fish and cheese filling. Carefully seal and flatten into pupusas about 10 cm (4 inches) wide.
- 10
10. Heat a griddle or large skillet over medium heat. Brush with the remaining vegetable oil and cook the pupusas for 4 to 5 minutes per side, until spotty golden and cooked through. If you prefer to finish them in the oven, keep them at 180 °C (350 °F) for 5 minutes after searing them on the griddle.
- 11
11. Serve the pupusas hot with the roasted tomato sauce on top or on the side, along with the pineapple slaw.
Chef tips
If the dough cracks, add 1 to 2 more tablespoons of warm water. Wetting your hands between each pupusa helps seal them better. The fish should be well drained before mixing with the cheese so the filling does not make the dough too wet.
Substitutions
You can use croaker, tilapia, or hake. Fresh cheese can be replaced with shredded quesillo. If you do not have fresh pineapple, use firm green mango for a different but balanced slaw.
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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