Recipe: Delicious Brad's pupusas two ways

Brad's pupusas two ways. 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 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.

Pupusas are sold hot at small restaurants called pupuserías, where they are always accompanied by a cabbage salad called curtido. Browse the user profile and get inspired. Experiment with DeviantArt's own digital drawing tools. You can cook Brad's pupusas two ways using 36 ingredients and 7 steps. Here is how you cook that.

Ingredients of Brad's pupusas two ways

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

Pupusas are the national dish of El Salvador, and I learned to make them the traditional way. So I felt incredibly lucky to not only try my first pupusa (which is like a thick, stuffed tortilla made from either corn or rice meal), but also get to make my own on my second night in San Salvador (the capital of El. A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras, made with cornmeal or rice flour, similar to the Venezuelan and Colombian arepa. For Polanco, the pupusas provided a way for her to share her Salvadorian culture.

Brad's pupusas two ways instructions

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..

These two factors combined allowed her to qualify for enough financial aid and scholarship money to fund So Good Pupusas and Pupusas For Education would have never gotten off the ground if it weren't for. Pupusas originate from El Salvador and is this country's typical dish. The pupusa is a popular El Salvadoran dish made of a thick, corn tortilla filled with anything from meats to cheeses to refried beans to pork rinds. pupusa n.— «Everyone in El Salvador knows the pupusa. This thick tortilla, typically filled with combinations of cheese, beans, pork and a green vegetable blossom called loroco, is a staple of restaurants and home kitchens. Served with a thin, red salsa and curtido (a cabbage-and-carrot relish).