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

You can cook Brad's pupusas de rajas with frijoles negro and Arroz verde using 31 ingredients and 9 steps. Here is how you achieve that.

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

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