Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, brad's pupusas two ways. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Brad's pupusas two ways is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Brad's pupusas two ways is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook brad's pupusas two ways using 36 ingredients and 7 steps. Here is how you can achieve it.

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

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

How to make pupusas🇸🇻 step by step -the authentic salvadoran recipe! 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.

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. Pupusas are sold hot at small restaurants called pupuserías, where they are always accompanied by a cabbage salad called curtido. Want to learn how to make pupusas? Pupusas-little stuffed masa cakes-are the national dish of El Salvador.

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