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The ingredients needed to prepare Brad's pupusas two ways:
- Prepare For the dough
- You need 3 cups mesa flour
- Prepare 3 tsp granulated chicken bouillon
- You need 1 1/2 tsp baking soda
- Use 1 cup shortening or lard
- Provide 1 1/2-2 cups very hot water
- Use For the red salsa
- Get 4 lbs roma tomatoes
- Get 1 white onion, peeled and cut in quarters
- Provide 8 cloves garlic, peeled
- Provide 8 LG jalapeños, cut off stems and leave whole
- Use Juice of 2 lemons
- Use 1/2 bunch chopped cilantro
- Get For the green salsa
- Provide 4 lbs tomatillos, remove husks and wash
- You need 1 sweet onion, peel and quarter
- Prepare 8 cloves garlic, peeled
- You need 10 serranos, cut off stems and leave whole
- Prepare Juice of 3 limes
- Provide 1/2 bunch cilantro, chopped
- Use Other filling ingredients
- Take 1 lb chicken thighs, chopped
- Provide 1 lb pork loin, chopped
- Get 1 bag plain pork rinds
- Use For the pickled onions
- Take 1 LG red onion, sliced
- You need 1 tbs sugar
- Provide 2 tbs white wine vinegar
- Take 2 tbs water
- Use 1/4 tsp ground pickling spice
- Provide Juice of half a lime
- Prepare Other toppings
- Get Cotija cheese
- Use Shredded mozzarella
- Provide Chopped cilantro
- Take Lime wedges
Instructions to make Brad's pupusas two ways:
- 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.
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