How to Make Brad's pupusas two ways

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, brad's pupusas two ways. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat. The pupusa originated in El Salvador, but it is also popular in neighboring Honduras. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.

Brad's pupusas two ways is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Brad's pupusas two ways is something which I’ve loved my entire life.

Easiest Way to Make Brad's pupusas two ways

To get started with this particular recipe, we have to first prepare a few components. You can have brad's pupusas two ways using 36 ingredients and 7 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Brad's pupusas two ways:

1. Prepare For the dough
2. Take 3 cups mesa flour
3. Get 3 tsp granulated chicken bouillon
4. Prepare 1 1/2 tsp baking soda
5. Take 1 cup shortening or lard
6. Get 1 1/2-2 cups very hot water
7. Make ready For the red salsa
8. Make ready 4 lbs roma tomatoes
9. Make ready 1 white onion, peeled and cut in quarters
10. Get 8 cloves garlic, peeled
11. Get 8 LG jalapeños, cut off stems and leave whole
12. Prepare Juice of 2 lemons
13. Make ready 1/2 bunch chopped cilantro
14. Get For the green salsa
15. Take 4 lbs tomatillos, remove husks and wash
16. Take 1 sweet onion, peel and quarter
17. Take 8 cloves garlic, peeled
18. Get 10 serranos, cut off stems and leave whole
19. Prepare Juice of 3 limes
20. Prepare 1/2 bunch cilantro, chopped
21. Get Other filling ingredients
22. Prepare 1 lb chicken thighs, chopped
23. Prepare 1 lb pork loin, chopped
24. Make ready 1 bag plain pork rinds
25. Prepare For the pickled onions
26. Prepare 1 LG red onion, sliced
27. Make ready 1 tbs sugar
28. Make ready 2 tbs white wine vinegar
29. Get 2 tbs water
30. Take 1/4 tsp ground pickling spice
31. Get Juice of half a lime
32. Take Other toppings
33. Make ready Cotija cheese
34. Make ready Shredded mozzarella
35. Make ready Chopped cilantro
36. Get Lime wedges

This time, I will make it a little bit tasty. The name may sound funny but this Salvadoran specialty is nothing short of delicious. Brad's pupusas de rajas with frijoles negro and Arroz verde step by step. Early in the day, in a LG heat safe bowl. cover beans well with boiling water.

Instructions

Instructions to make Brad's pupusas two ways:

1. Place all ingredients for the pickled onions in a bowl or bag. I prefer the bag so most of the air can get removed. Set aside for an hour or so.
2. Start the salsas. In 2 separate baking dishes, add ingredients for the red and green salsas, except lemon, lime and cilantro.
3. Drizzle oil over ingredients, and place in oven. Bake at 375 until the skins of the tomato, pepper and tomatillo begin to char. Remove from oven and cool until it can just be handled. Run both batches through a blender. Add cilantro and lemon or lime juice at this time. Also salt to taste at this time. Use enough liquid from the cooking to make the salsas have a smooth texture.
4. While salsa is in the oven, mix dry ingredients for the dough. Cut in shortening or lard. Add very hot water and mix well. You may have to adjust either the masa, or water until you get a smooth dough that isn't sticky. Every different type i use seems to need different measurements. Cover and chill in the fridge.
5. Add the chicken and pork to separate pans. Add a tiny bit of oil and brown. Sprinkle both with a little cumin and chilli powder. When browned, drain any excess fat. Crush the bag of pork rinds. Not to a powder, but about quarter sized pieces. Add a half bag to each pan. A cup of red salsa to the pork, and a cup of green salsa to the chicken. Cook until rinds are soft and salsa coats everything well. If you prefer the filling to have more salsa, add more.
6. Heat a large frying pan over medium high heat. Add a small amount of oil to it. Take enough dough to flatten in a patty about the size of your hand. Place about a golf ball sized spoon of filling in the middle. Seal up dough around filling. Don't leave any holes for the filling to escape during frying. You should have what looks like a stuffed meatball. Flatten dough ball and fry until golden brown on each side. Don't flip too soon, or the dough will break apart. Add oil to pan between batches.
7. Plate pupusas. Top with mozzarella, cotija, more salsa if desired, and pickled onion. I served with rice and beans. Enjoy.

Quarter the sweet onion and add it. Rajas, from what I am told, translates to little strips. So when preparing the filling for the pupusas, julienne all the ingredients. To keep the dough moist, we cover the pupusas with a damp dish towel. Pupusas are traditionally cooked on a comal (a dry cast-iron griddle) but we got good results in a lightly oiled nonstick skillet.

As simple as that Easiest Way to Make Brad's pupusas two ways

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