Brad's Pupusas De Rajas With Frijoles Negro And Arroz Verde (4-5 Servings)

Sherry M Watson
Ratings : 4.0 ⭐ from 601
⌛ -
🗒️ 31 ingredients
👩‍🍳 4-5 servings

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Today's special is the brad's pupusas de rajas with frijoles negro and arroz verde. This enjoyable recipe is simple and quick to prepare.

All you need are 31 ingredients and the willingness to follow 9 easy steps.

Brad's Pupusas De Rajas With Frijoles Negro And Arroz Verde (4-5 Servings)


  • 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
  • lime wedges
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We trust that you’ve gained some useful insights from this information. Now, let’s return to the preparation of the "brad's pupusas de rajas with frijoles negro and arroz verde".

💡️ Once all the ingredients are ready, you can prepare brad's pupusas de rajas with frijoles negro and arroz verde by executing the 9 following procedures:


  • 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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