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

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how 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 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. Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat.

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

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

No editing software on this trip. Just my phone and Jocelyn holding it. But we wanted to show the right way to eat a Pupusa. It's not a taco or gordita.

Steps 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.

YASSSS I love pupusas but it's so hard to find really good ones without having to make it myself. You can customize it however way you want. The pupusa, a Salvadoran hand food, is way easier to make than you thought. The pupusa is served with condiments, including a curtido (fermented cabbage slaw) that gets better with each day it sits out. The recipe is also adaptable—Martinez says you can add pork, chicken, or chorizo to the.

So that’s 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’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!