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

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We hope you got benefit from reading it, now let’s go back to brad's pupusas de rajas with frijoles negro and arroz verde recipe. To cook brad's pupusas de rajas with frijoles negro and arroz verde you need 31 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Brad's pupusas de rajas with frijoles negro and Arroz verde:
  1. Take for the black beans
  2. Take 1 small pkg black beans. around 2 cups dry
  3. Prepare 1 med sweet onion
  4. Use 1 lg jalapeño, seeded and diced
  5. Get 4 tbs taco seasoning
  6. Take 4 large bay leaves
  7. You need 1 tbs Mexican oregano
  8. Use 6 garlic cloves, smashed
  9. Take for the rice
  10. Prepare 1 2/3 cup dry white rice
  11. Take 1/4 sweet onion minced
  12. Take 2 garlic cloves, minced
  13. Prepare 2 cups green enchilada sauce
  14. Take 1 1/3 cups water
  15. Provide 1 tbs canola oil
  16. You need for the pupusas
  17. Get 4 cups Mesa flour
  18. Use 2 2/3 cups warm chicken broth
  19. You need 2 tbs seasoned salt
  20. You need 1 1/3 cups lard or vegetable shortening
  21. Prepare 1 med sweet onion, julienned
  22. Use 2 med pasilla peppers, julienned
  23. Use 1 1/2 lbs boneless chicken thighs cut in thin strips
  24. Take 3 tbs taco seasoning
  25. Prepare for the toppings
  26. Use prepared salsa verde
  27. Provide fresh chopped cilantro
  28. Provide sour cream
  29. You need shredded mozzarella
  30. Take slices avacado
  31. You need lime wedges
Instructions to make Brad's pupusas de rajas with frijoles negro and Arroz verde:
  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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