How to Prepare Award-winning Brad's pupusas de rajas with frijoles negro and Arroz verde
by Minnie Ray
Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, brad's pupusas de rajas with frijoles negro and arroz verde. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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To begin with this particular recipe, we must prepare a few ingredients. You can cook brad's pupusas de rajas with frijoles negro and arroz verde using 31 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Brad's pupusas de rajas with frijoles negro and Arroz verde:
Get for the black beans
Make ready 1 small pkg black beans. around 2 cups dry
Get 1 med sweet onion
Prepare 1 lg jalapeño, seeded and diced
Get 4 tbs taco seasoning
Get 4 large bay leaves
Take 1 tbs Mexican oregano
Make ready 6 garlic cloves, smashed
Take for the rice
Make ready 1 2/3 cup dry white rice
Make ready 1/4 sweet onion minced
Take 2 garlic cloves, minced
Take 2 cups green enchilada sauce
Prepare 1 1/3 cups water
Get 1 tbs canola oil
Prepare for the pupusas
Get 4 cups Mesa flour
Get 2 2/3 cups warm chicken broth
Make ready 2 tbs seasoned salt
Prepare 1 1/3 cups lard or vegetable shortening
Prepare 1 med sweet onion, julienned
Prepare 2 med pasilla peppers, julienned
Get 1 1/2 lbs boneless chicken thighs cut in thin strips
Get 3 tbs taco seasoning
Make ready for the toppings
Take prepared salsa verde
Prepare fresh chopped cilantro
Get sour cream
Prepare shredded mozzarella
Take slices avacado
Take lime wedges
Instructions to make Brad's pupusas de rajas with frijoles negro and Arroz verde:
Early in the day, in a LG heat safe bowl. cover beans well with boiling water. Let sit 2 hrs
Drain and rinse beans. Put in a large pot cover with 2 inches of water and bring to a boil. Reduce heat and simmer uncovered.
Quarter the sweet onion and add it. Add rest of ingredients to the beans. Simmer for around two more hours until beans get soft. Stir very often. You will have to add water several times. Just when they are getting close to done do not add too much water at one time.
Next, prepare the Mesa and cook the filling. Fry chicken, onion, peppers in a large frying pan. Drain and season with the taco seasoning. Plate and set aside.
Mix the Mesa the salt and the broth in a large bowl. Whip the shortening or lard until fluffy. Add to the mesa. It should end up like thick mashed potatoes. Adjust with water or more mesa as needed
Start the rice. In a frying pan heat 2 tbs oil. Add onion and sauté 2 minutes. Add the dry rice and sauté 2 more. Add liquids and mix. Cover and simmer on very low heat. Do not stir until rice looks close to done
Next start preparing the pupusas. Take a handful of mesa and flatten in your hand. If dough is sticky, wet hands. Place filling in your palm. Wrap dough around filling and seal on top. Should be a ball just smaller than a tennis ball. Flatten ball into a patty. Repeat with the rest of dough and filling.
Heat 4 tbs oil in a frying pan. Fry pupusas over med hest until well browned on both sides.
Top with desired topping and serve. These are delicious
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