How to Make Quick Brad's pupusas two ways

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, brad's pupusas two ways. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Thank you so much for watching the video don't forget to leave your comments, like and suscribe! Share with us your pictures using our recipes on our. 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.

Brad's pupusas two ways is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Brad's pupusas two ways is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular 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 it.

The ingredients needed to make Brad's pupusas two ways:

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

This pupusas recipe for stuffed corn cakes is for when the cupboards are nearly bare, you need a hearty handheld Two of my three children will only bother to eat corn tortillas when I make them fresh, as that's ruined You can make pupusas with two pancakes of masa dough instead of just one. 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.

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.

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. Pupusas are the national dish of El Salvador, where they were created centuries ago, for good reason - they are delicious, cheese filled masa cakes (also stuffed with meat and/or beans) that are grilled and typically served with a vinegary, spicy slaw called Curtido. The pupusa, a Salvadoran hand food, is way easier to make than you thought. The best way to shape a pupusa is with your hands.

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