How to Make Quick Brad's pupusas two ways

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

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

Dive into how pupusas, El Salvador's national dish, made their way from El Salvador to Washington D. C. and what makes this dish special to the District's. 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.

Steps 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.

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. 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!

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