Brad's pupusas two ways. 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.
Pupusas – How To Make Pupusas, Curtido and Salsa – Kelvin's Kitchen. Grow Way More Tomatoes In Less Space! – Best Way to Trellis Tomatoes EVER!!! Next Level Gardening – California Garden TV. 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
- You need of For the dough.
- It’s 3 cups of mesa flour.
- Prepare 3 tsp of granulated chicken bouillon.
- You need 1 1/2 tsp of baking soda.
- Prepare 1 cup of shortening or lard.
- It’s 1 1/2-2 cups of very hot water.
- You need of For the red salsa.
- Prepare 4 lbs of roma tomatoes.
- It’s 1 of white onion, peeled and cut in quarters.
- You need 8 cloves of garlic, peeled.
- It’s 8 of LG jalapeños, cut off stems and leave whole.
- Prepare of Juice of 2 lemons.
- You need 1/2 bunch of chopped cilantro.
- Prepare of For the green salsa.
- You need 4 lbs of tomatillos, remove husks and wash.
- You need 1 of sweet onion, peel and quarter.
- You need 8 cloves of garlic, peeled.
- It’s 10 of serranos, cut off stems and leave whole.
- Prepare of Juice of 3 limes.
- You need 1/2 bunch of cilantro, chopped.
- Prepare of Other filling ingredients.
- You need 1 lb of chicken thighs, chopped.
- You need 1 lb of pork loin, chopped.
- Prepare 1 bag of plain pork rinds.
- You need of For the pickled onions.
- You need 1 of LG red onion, sliced.
- You need 1 tbs of sugar.
- You need 2 tbs of white wine vinegar.
- It’s 2 tbs of water.
- It’s 1/4 tsp of ground pickling spice.
- It’s of Juice of half a lime.
- You need of Other toppings.
- It’s of Cotija cheese.
- You need of Shredded mozzarella.
- Prepare of Chopped cilantro.
- You need of Lime wedges.
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 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. Pupusas are sold hot at small restaurants called pupuserías, where they are always accompanied by a cabbage salad called curtido.
Brad's pupusas two ways step by step
- 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..
YASSSS I love pupusas but it's so hard to find really good ones without having to make it myself. I'll have to hit up all these street spots in LA one day! Pupusas are maize flour pancakes filled with various ingredients. The recipe is from El Salvador where the most popular are with refried beans, pork and cheese. Other versions may use a combination of prawns, zucchini, or spinach and cheese.