Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, brad's pupusas two ways. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
The name may sound funny but this Salvadoran specialty is nothing short of delicious. This recipe of pupusas is prepared by a real home chef, Ms. No editing software on this trip. Just my phone and Jocelyn holding it.
Brad's pupusas two ways is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Brad's pupusas two ways is something which I have loved my entire life.
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 cook it.
The ingredients needed to make Brad's pupusas two ways:
- Take For the dough
- Take 3 cups mesa flour
- Prepare 3 tsp granulated chicken bouillon
- Prepare 1 1/2 tsp baking soda
- Make ready 1 cup shortening or lard
- Make ready 1 1/2-2 cups very hot water
- Make ready For the red salsa
- Get 4 lbs roma tomatoes
- Make ready 1 white onion, peeled and cut in quarters
- Make ready 8 cloves garlic, peeled
- Prepare 8 LG jalapeños, cut off stems and leave whole
- Get Juice of 2 lemons
- Prepare 1/2 bunch chopped cilantro
- Take For the green salsa
- Make ready 4 lbs tomatillos, remove husks and wash
- Get 1 sweet onion, peel and quarter
- Make ready 8 cloves garlic, peeled
- Make ready 10 serranos, cut off stems and leave whole
- Make ready Juice of 3 limes
- Prepare 1/2 bunch cilantro, chopped
- Take Other filling ingredients
- Get 1 lb chicken thighs, chopped
- Get 1 lb pork loin, chopped
- Prepare 1 bag plain pork rinds
- Make ready For the pickled onions
- Make ready 1 LG red onion, sliced
- Prepare 1 tbs sugar
- Take 2 tbs white wine vinegar
- Prepare 2 tbs water
- Take 1/4 tsp ground pickling spice
- Prepare Juice of half a lime
- Take Other toppings
- Prepare Cotija cheese
- Take Shredded mozzarella
- Make ready Chopped cilantro
- Make ready Lime wedges
Dive into how pupusas, El Salvador's national dish, made their way from El Salvador to Washington D. C. and what makes this dish special to the District's. 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.
Steps to make Brad's pupusas two ways:
- 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.
- Start the salsas. In 2 separate baking dishes, add ingredients for the red and green salsas, except lemon, lime and cilantro.
- 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.
- 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.
- 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.
- 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.
- Plate pupusas. Top with mozzarella, cotija, more salsa if desired, and pickled onion. I served with rice and beans. Enjoy.
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. YASSSS I love pupusas but it's so hard to find really good ones without having to make it myself. I'll have to hit up all these street spots in LA one day!
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