Tag: main course
Chicken and Cheese Pupusas
Chicken and Cheese Pupusas
Pupusas are the national dish of El Salvador. They are made of masa flour dough, traditionally stuffed with beans, cheese, chicharones, or chicken, then flattened into a disc shape and fried. These are a lot of work to make. That is why it’s best to make a large batch of them to freeze down.
Equipment
- tortilla press
- food processor
Ingredients
Pupusa Filling
- 2 lbs boneless skinless chicken thighs diced into small cubes
- 3 tbsp vegetable oil
- 1 medium white onion diced
- 6 garlic cloves minced
- 1 red bell pepper diced
- 3 green onion finely chopped
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp paprika
- 2 tsp mexican oregano
- 1/2 cup queso or cheddar cheese grated
- 1/2 cup queso fresco crumbling cheese
Pupusa Dough
- 8 cups masa flour
- 1 tbsp salt
- warm water
Pupusa Toppings
- shredded cabbage or lettuce
- real Mexican sour cream
- sliced tomato
- cilantro
- hot sauce
Instructions
Pupusa Fillling
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the onions, red bell pepper, and green onion. Sauté for 5 minutes.
- Add in the chicken and garlic. Season with salt, pepper, paprika, and Mexican oregano.
- Cook for 8-10 minutes until the chicken is cooked through. Let cool and set aside.
- Add the chicken filling to a food processor. Give it a couple pulses; just enough to chop it up a little more. Don’t over pulse it. You do not want a paste.
- Add both of the cheeses to the chicken mix.
- Mix thoroughly. Put in the refrigerator until it is chilled and ready for use.
Pupusas Dough
- Mix together the masa flour and salt. Slowly add enough warm water until it forms a dough; similar to the feeling of firm mashed potatoes. Roll into 2” balls. Cover with wet paper towel until ready to use.
Chicken and a Cheese Pupusas Assembly
- Take a single dough ball and place on the center of a tortillas press.
- Press it down until it is 1/2’ thick. Remove and do it again to another dough ball.
- Add a heaping tablespoon of the filling to the center of the pressed dough.
- Place the other pressed dough over the filling; giving it a slight crimp around the edges.
- Press it down until it is a little more than a 1/2” thick.
- Layer these in between wax patty paper sheets so they don’t stick together. My recipe yields about 20 pupusas. Store whatever you don’t cook in freezer bags.
- Heat up 1 tbsp of cooking oil in a skillet over medium high heat. Add in a pupusa.
- Cook for 4 minutes a side.
- Serve over shredded cabbage or lettuce. Top with real Mexican sour cream, thinly sliced tomatoes, cilantro, and a hot sauce to your liking.
Toyomansi Pork Spareribs with Calamansi Banana Ketchup Glaze
Toyomansi Pork Spareribs with Calamansi Banana Ketchup Glaze
Seriously, one of the best rib recipes I’ve ever made. I’ve been obsessed with toyomansi marinade for a couple of weeks now. I was thinking to myself that this would be amazing on ribs with the calamansi/banana ketchup glaze that I put on some chicken thighs. Was I right. I am always partial to spare ribs over baby back ribs, but both will turn out delicious whichever ones you choose. Cook baby backs for 2 hours instead of 2.5 hours before you broil them. These ribs are also great on the grill. Cook them indirectly first, wrapped in foil. Take them out of the foil when you are ready to char them, cooking directly over the flames. Then move them back to the side cooking indirectly. Brush on several layers of the glaze every 10 minutes.
Ingredients
Toyomansi Marinade
- 2 cups calamansi juice
- 1 cup soy sauce
- 6 garil cloves minced
- 2 tsp black pepper
- 3-4 lb rack of spareribs
Calamansi Banana Ketchup Glaze
- 1/2 cup calamansi juice
- 1/2 cup banana ketchup
Instructions
Toyomansi Marinade
- Mix together all of the marinade ingredients.
- Cut your rack of ribs in half. It will be easier to manage this way.
- Place your ribs and the marinade ina gallon sized ziplock bag. Marinate for 24 hours.
Toyomansi Pork Spareribs
- Preheat your oven to 300 degrees. Line a baking sheet with a couple layers of foil. Place the ribs on the foil like so, making sure to not overlap.
- Wrap the ribs up in the foil like a package. Bake for 2 1/2 hours.
- Take the ribs out of the oven. Open up the foil package.
- Turn on your oven’s broiler. Move the oven rack 6” away from the broiler. Broil your ribs for 8-10 minutes until they get a slight char.
- While the ribs are broiling, mix together the calamansi juice and banana ketchup to make your glaze.
- Turn your oven back down to 300 degrees, putting the oven rack back in the center of the oven. Brush on a thick layer of the glaze. Bake for 10 minutes. Glaze the ribs again and bake for another 10 minutes.
- Take the ribs out of the oven and brush with one more layer of glaze. Let rest for 10 minutes before serving.
- Cut in between the bones. Serve with garlic fried rice.
Coconut Milk BBQ Chicken
Coconut Milk BBQ Chicken
This recipe is something else. While there are quite a lot of steps to make the bbq chicken, it is worth it in the end. That I can guarantee. The marinade is pretty much a red curry without lemongrass, galangal, and fish sauce. I then marinated bone in skinless thighs overnight with half of this curry marinade. Then I roasted the chicken for a half hour. Every 10 minutes for the next 30 minutes, I brush on layers of the other half of the marinade. This creates a thick kinda crust over the chicken, sealing in the juices of the chicken thighs.Chicken thighs work best for this recipe. The are more moist than the other parts on the chicken, allowing it to still be juicy after cooking them for an hour. This marinade is great if you want to have chicken skewers. Marinate boneless skinless breasts or thighs overnight in the marinade. Skewer up the chicken the next day. Broil or grill the skewers for 2 minutes a side. Then brush on multiple layers of the other half of the marinade, flipping every minute or so brushing on another layer, until both sides have had 3 coatings.This red curry marinade also works great with pork, salmon, catfish, and shrimp.
Equipment
- Spice grinder
- Blender or food processor
- gallon sized ziplock bag
- roasting rack
Ingredients
- 3 lbs bone in skinless chicken thighs
- 15 grams dried guajillo chilies
- 5 grams spicy dried chilies
- 6 garlic cloves
- 2/3 cup shallots
- 1 tsp coriander seed
- 1/4 tsp cumin seed
- 1/2 tsp cinnamon
- 1 cup coconut milk
- 2 tbsp coconut oil
- 3/4 cup water
- 40 grams palm sugar
- 1 tsp salt
- 1 tsp shrimp paste
- 2 tbsp tamarind juice
Instructions
Coconut Milk BBQ Marinade
- Weigh out 15 grams of dried guajillo chilies and 5 grams of dried spicy chilies.
- Add the dried chilies, coriander, and cumin to a spice grinder.
- Grind!
- Add the ground spices, garlic, shallots, and shrimp paste to a blender or food processor.
- Blend until smooth. You might need to add a little water if the paste is too dry.
- Heat up coconut oil in a large sauce pan over medium high heat. Stir in the curry paste and fry for 3 minutes; deglazing with a little bit of coconut milk if the paste starts to stick.
- Stir in the rest of the coconut milk, water, palm sugar, salt, and tamarind juice. Simmer for 20 minutes until the marinade becomes thick.
- Let the marinade cool before using.
- Put the chicken thighs in a gallon sized ziplock bag. Add half of the marinade to the chicken. Marinate overnight for best results.
Coconut Milk BBQ Chicken
- Preheat the oven to 350 degrees. Place the chicken thighs on a rack on a baking sheet lined in foil.
- Bake for 30 minutes.
- Brush each of the chicken thighs with the other half of the saved marinade.
- Bake for 10 minutes.
- Brush with another layer of the marinade.
- Bake for 10 minutes.
- Brush with one more final layer of the marinade.
- Bake for a final 10 minutes. Let rest for 10 minutes before serving.
- Serve with stir fried pea tip leaves.
