Salvadoran FoodSalvadoran yellow corn pupusas with sautéed izote blossom, fresh cheese, and roasted tomato mint sauce
An original recipe inspired by home-style Salvadoran cooking: yellow corn masa pupusas filled with sautéed izote blossom, onion, and fresh cheese, served with a roasted tomato sauce scented with mint. Traditional in spirit, soft inside and lightly golden outside.
Ingredients
- 240 g yellow corn masa harina (for the dough)
- 360 ml warm water (ajustar si es necesario for the dough)
- 5 g salt (divided entre dough, relleno and sauce)
- 30 ml vegetable oil (divided for saltear and cocinar)
- 120 g cleaned and chopped izote blossom (without pistilos duros)
- 80 g finely chopped white onion (divided for relleno and sauce)
- 6 g minced garlic (for the relleno)
- 150 g crumbled fresh cheese (for the relleno)
- 450 g ripe tomatoes (for roasting and licuar)
- 70 g mild green pepper (en trozos, for the sauce)
- 8 g fresh mint, chopped (for the sauce)
- 1 g dried oregano (for 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 the oven to 425 °F / 220 °C. Place the tomatoes, mild green pepper, and half of the chopped onion on a baking tray. Drizzle with 1 tablespoon vegetable oil and sprinkle with a pinch of salt. Roast for 18 minutes, or until the tomatoes are soft and lightly charred in spots.
- 2
2. While the vegetables roast, heat a skillet over medium heat. Add 1 tablespoon vegetable oil and sauté the remaining onion for 2 minutes. Add the minced garlic and izote blossom. Cook for 4 to 5 minutes, stirring, until the izote softens. Season with a pinch of salt, remove from the heat, and let cool for 5 minutes.
- 3
3. Mix the sautéed izote blossom with the crumbled fresh cheese until evenly combined. Set aside.
- 4
4. In a large bowl, mix the masa harina with the warm water and 1 teaspoon salt. Knead for 2 to 3 minutes until you have a soft, pliable dough, similar to soft modeling clay. If it feels dry, add 1 extra tablespoon of water at a time.
- 5
5. Remove the tomatoes, green pepper, and roasted onion from the oven. Blend them with the mint, oregano, and a pinch of salt until you get a slightly rustic sauce. Pour the sauce into a small saucepan and simmer over medium heat for 5 minutes to bring the flavors together.
- 6
6. Divide the dough into 8 equal portions. With lightly damp hands, form a ball, make a well in the center, and add about 2 tablespoons of the izote and cheese filling. Seal the dough and gently flatten to form a pupusa about 4 inches / 10 cm wide.
- 7
7. Heat a griddle or large skillet over medium heat, about 375 °F / 190 °C surface temperature. Lightly grease with the remaining oil. Cook the pupusas for 3 to 4 minutes per side, until lightly golden in spots and cooked through.
- 8
8. Serve the pupusas hot with the roasted tomato and mint sauce spooned over or on the side.
Chef tips
If the dough cracks while shaping, lightly dampen your hands or add a little more water to the dough. Clean the izote blossom well to prevent bitterness.
Substitutions
You can replace fresh cheese with queso duro blando or low-moisture mozzarella. If you cannot find izote blossom, use a mix of finely chopped green beans and a little sautéed cabbage, though the flavor will be different.
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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