Brad's pupusas de rajas with frijoles negro and Arroz verde

Name: Brad's pupusas de rajas with frijoles negro and Arroz verde
Yield: 4-5 servings
Cuisine: American
Ingredients: for the black beans; 1 small pkg black beans. around 2 cups dry; 1 med sweet onion; 1 lg jalapeño, seeded and diced; 4 tbs taco seasoning; 4 large bay leaves; 1 tbs Mexican oregano; 6 garlic cloves, smashed; for the rice; 1 2/3 cup dry white rice; 1/4 sweet onion minced; 2 garlic cloves, minced; 2 cups green enchilada sauce; 1 1/3 cups water; 1 tbs canola oil; for the pupusas; 4 cups Mesa flour; 2 2/3 cups warm chicken broth; 2 tbs seasoned salt; 1 1/3 cups lard or vegetable shortening; 1 med sweet onion, julienned; 2 med pasilla peppers, julienned; 1 1/2 lbs boneless chicken thighs cut in thin strips; 3 tbs taco seasoning; for the toppings; prepared salsa verde; fresh chopped cilantro; sour cream; shredded mozzarella; slices avacado

wingmaster835 @wingmaster

Sequim Washington

This is an El Salvadoran dish like tamales. Rajas, from what I am told, translates to little strips. So when preparing the filling for the pupusas, julienne all the ingredients.

wingmaster835 @wingmaster

Sequim Washington

This is an El Salvadoran dish like tamales. Rajas, from what I am told, translates to little strips. So when preparing the filling for the pupusas, julienne all the ingredients.

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Ingredients

4-5 servings

for the black beans
1small pkg black beans. around 2 cups dry
1med sweet onion
1lg jalapeño, seeded and diced
4 tbstaco seasoning
4large bay leaves
1 tbsMexican oregano
6garlic cloves, smashed
for the rice
1 2/3 cupdry white rice
1/4sweet onion minced
2garlic cloves, minced
2 cupsgreen enchilada sauce
1 1/3 cupswater
1 tbscanola oil
for the pupusas
4 cupsMesa flour
2 2/3 cupswarm chicken broth
2 tbsseasoned salt
1 1/3 cupslard or vegetable shortening
1med sweet onion, julienned
2med pasilla peppers, julienned
1 1/2 lbsboneless chicken thighs cut in thin strips
3 tbstaco seasoning
for the toppings
prepared salsa verde
fresh chopped cilantro
sour cream
shredded mozzarella
slicesavacado
lime wedges

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Steps

1

Early in the day, in a LG heat safe bowl. cover beans well with boiling water. Let sit 2 hrs
2

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.
3

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.
4

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.
5

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
6

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
7

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.
8

Heat 4 tbs oil in a frying pan. Fry pupusas over med hest until well browned on both sides.
9

Top with desired topping and serve. These are delicious

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Cooksnaps

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wingmaster835 @wingmaster

on October 16, 2016 15:47

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.