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

Hello everybody, I hope you are having an incredible day today. 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’m gonna make it a little bit tasty. This will be really delicious.

Brad's pupusas two ways is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Brad's pupusas two ways is something which I’ve loved my whole life. They are fine and they look wonderful.

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. Here is how you cook that. Ingredients of Brad's pupusas two ways.

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

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

Quarter the sweet onion and add it. Brad's pupusas two ways ground pickling spice • mesa flour • granulated chicken bouillon • baking soda • shortening or lard • very hot water • roma tomatoes • white onion, peeled and cut in quarters Cook the pupusas. Heat a frying pan or cast iron skillet over medium-high heat. Add just a few tablespoons of oil to lightly coat the pan.

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.

Heat a frying pan or cast iron skillet over medium-high heat. Add just a few tablespoons of oil to lightly coat the pan. The pupusas should look golden in color when they're finished cooking. Add the pupusas to the pan, fitting two to three at time. Don't be shy to break out another cast iron skillet (if you own it).

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