Pudinapulaomintpulao Recipes

Steps:

• Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
• Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
• Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
• Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
• Heat 1/2 cup oil a large skillet over medium-high heat.
• Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
• Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

Steps:

• Combine green chiles, mint leaves, garlic, 2 1/2 tablespoons water, shredded coconut, cilantro, cumin seeds, and ginger in a mortar; grind with a pestle into a paste.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat until warm. Add cloves, cardamom pods, star anise, bay leaf, and cinnamon. Saute until spices are fragrant, 4 to 5 minutes. Add mint paste, onion, turmeric, and red chile powder and cook for 2 minutes longer.
• Mix in potatoes, tomatoes, and peas. Stir in basmati rice and saute for 1 minute longer. Pour in 1 1/4 cups water and salt. Scrape up any browned bits on the bottom of the pot and let warm 1 minute longer.
• Turn off Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Steps:

• Wash rice and drain.
• Heat ghee in a heavy bottom pot.
• Add cardamom, cloves, and black peppercorns.
• When they crackle, add bay leaves, ginger, jalapeno, coconut, and yogurt.Cook for 3 minutes.
• Add water, bring to a boil, then add rice and salt.
• Bring to a boil, then add mint leaves, cover and cook over low heat until rice is cooked and fluffy.