Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, brad's pupusas two ways. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Brad's pupusas two ways is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Brad's pupusas two ways is something which I have loved my entire life.
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 must first prepare a few components. 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:
- Take For the dough
- Take 3 cups mesa flour
- Take 3 tsp granulated chicken bouillon
- Prepare 1 1/2 tsp baking soda
- Get 1 cup shortening or lard
- Take 1 1/2-2 cups very hot water
- Get For the red salsa
- Make ready 4 lbs roma tomatoes
- Make ready 1 white onion, peeled and cut in quarters
- Make ready 8 cloves garlic, peeled
- Make ready 8 LG jalapeños, cut off stems and leave whole
- Take Juice of 2 lemons
- Prepare 1/2 bunch chopped cilantro
- Make ready For the green salsa
- Prepare 4 lbs tomatillos, remove husks and wash
- Prepare 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
- Make ready 1/2 bunch cilantro, chopped
- Prepare Other filling ingredients
- Make ready 1 lb chicken thighs, chopped
- Make ready 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
- Make ready 2 tbs white wine vinegar
- Make ready 2 tbs water
- Take 1/4 tsp ground pickling spice
- Make ready Juice of half a lime
- Take Other toppings
- Make ready Cotija cheese
- Make ready Shredded mozzarella
- Take Chopped cilantro
- Take 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 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). Repeat this process until you've worked your way through all of the pupusas.
Instructions 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.
Don't be shy to break out another cast iron skillet (if you own it). Repeat this process until you've worked your way through all of the pupusas. Although pupusas resemble arepas, the two South American specialties are different from one another. Pupusas are from El Salvador while arepas are a signature dish in Venezuela and Columbia. They are both griddle-cooked corn cakes, but the dough for pupusas is made with nixtamalized (alkaline-treated) corn, which gives them the same distinctive nutty corn flavor as.
So that is going to wrap it up for this exceptional food brad's pupusas two ways recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
