Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, brad's pupusas two ways. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Brad's pupusas two ways mesa flour • granulated chicken bouillon • baking soda • shortening or lard • very hot water • roma tomatoes • white onion, peeled and cut in quarters • garlic, peeled Brad's pupusas two ways mesa flour • granulated chicken bouillon • baking soda • shortening or lard • very hot water • roma tomatoes • white onion, peeled and cut in quarters • garlic, peeled Brad's pupusas two ways too! H's Aubergine / Eggplant Schnitzel Hello everybody, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, h's aubergine / eggplant schnitzel. One of my favorites food recipes.

Brad's pupusas two ways is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Brad's pupusas two ways is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook brad's pupusas two ways using 36 ingredients and 7 steps. Here is how you can achieve that.

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

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

When I say a lot, David and I ate pupusas two days in a row. One of my pupusas was really burnt. Although the two chicken pupusas were good, the pork pupusa was way tastier. I thought the pastel de carne was just okay.

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.

Although the two chicken pupusas were good, the pork pupusa was way tastier. I thought the pastel de carne was just okay. It could use a bit more meat. It was a bit hollow inside. The sopa de marisco was very delicious.

So that is going to wrap it up for this special food brad's pupusas two ways recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!