Recipe: Tasty Brad's pupusas de rajas with frijoles negro and Arroz verdeLearn

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You organize brewing burn Brad's pupusas de rajas with frijoles negro and Arroz verde proving 31 compound and 9 moreover. Here is how you attain.

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

1. add of for the black beans.
2. use 1 of small pkg black beans. around 2 cups dry.
3. also 1 of med sweet onion.
4. Prepare 1 of lg jalapeño, seeded and diced.
5. give 4 tbs of taco seasoning.
6. use 4 of large bay leaves.
7. a little 1 tbs of Mexican oregano.
8. a little 6 of garlic cloves, smashed.
9. then of for the rice.
10. then 1 2/3 cup of dry white rice.
11. add 1/4 of sweet onion minced.
12. Prepare 2 of garlic cloves, minced.
13. then 2 cups of green enchilada sauce.
14. You need 1 1/3 cups of water.
15. Prepare 1 tbs of canola oil.
16. Prepare of for the pupusas.
17. a little 4 cups of Mesa flour.
18. You need 2 2/3 cups of warm chicken broth.
19. also 2 tbs of seasoned salt.
20. also 1 1/3 cups of lard or vegetable shortening.
21. You need 1 of med sweet onion, julienned.
22. give 2 of med pasilla peppers, julienned.
23. use 1 1/2 lbs of boneless chicken thighs cut in thin strips.
24. a little 3 tbs of taco seasoning.
25. give of for the toppings.
26. then of prepared salsa verde.
27. then of fresh chopped cilantro.
28. a little of sour cream.
29. also of shredded mozzarella.
30. give slices of avacado.
31. Prepare of lime wedges.

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

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.