Recipe: Appetizing Brad's pupusas two ways

Delicious, fresh and tasty.

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.

Brad's pupusas two ways Subcriber shared her salvadorian family pupusa recipe with currtido. 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. You can Have Brad's pupusas two ways using 36 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Brad's pupusas two ways

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

The pupusa is served with condiments, including a curtido (fermented cabbage slaw) that gets better with each day it sits out. The recipe is also adaptable—Martinez says you can add pork, chicken, or chorizo to the. 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. 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.

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..

In El Salvador, it has been declared the national dish and has a specific day to celebrate it. 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 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.