Recipe of Award-winning Brad's pupusas de rajas with frijoles negro and Arroz verde

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The ingredients needed to make Brad's pupusas de rajas with frijoles negro and Arroz verde:

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