Brad's pupusas two ways
Brad's pupusas two ways

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, brad's pupusas two ways. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Brad's pupusas two ways is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Brad's pupusas two ways is something that I have loved my whole life.

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.

To begin with this recipe, we have to first prepare a few ingredients. You can cook brad's pupusas two ways using 36 ingredients and 7 steps. Here is how you cook that.

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

You can customize it however way you want. 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! It's actually impossible not to love them.

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.

Pupusas are handmade corn tortillas filled with various ingredients and then grilled. Pupusas are served with a side of curtido (cabbage and vinegar slaw) and salsa, so don't be afraid to use them. They give it to you for a reason! Pupusas are maize flour pancakes filled with various ingredients. The recipe is from El Salvador where the most popular are with refried beans, pork and cheese.

So that is going to wrap it up for this exceptional food brad's pupusas two ways recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!