Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Tags:carne mechada,cooking lessons,cooking recipes,cooking tutorials,dave can cook,jaybobed,pupusa
Grab video code:
Hey, how are you doing? This is “Cooking with Dave” once again. I’m Dave. I am the world’s greatest chef. I know that I am because it says so right here on my apron.
Today, I’m trying to solve a big of challenge by a couple friends. I’ve got a friend down in California, Aaron. Aaron said, “Can you make me some Pupusa?” I said, “What’s Pupusa?” I went and read up on it and found it’s a Salvadoran tortilla pretty much so I went out and got myself some maize which is just some corn flour that we’re going to make some Pupusa out of. This whole dish is going to be wonderful. I want to have this eaten for dinner. Let me show how you to put it together.
Alright, here we are at the cast iron is good. I feel a bit little of lard about on the pan and I’m going to put one chopped onion in that pan. It’s about chopped onion right there but we have two onions. One is going to start up with and then we’re going to use the other one for the sauce. We’ll make a sauce for this so that it can be good. So onions, I’m going to add about two pieces of garlic, just a little bit of garlic. We’re going to put a little bit of garlic to we’re going to spread matter a little bit and then how we do we’re going to stir fry those bits. We’ll get it stir on all sides and then we’re going to turn it down like that bits cooked until it’s tender. Bell pepper, with salt, all right then we’re going to shove our beef right in there.
We’re going to stir it up in there and just give it a seared, just brown on all sides and we will used about medium high heat, to stir that flavor thing, gets it all syrupy. Now we’ll put a little on it and just let it cook until the beef gets tender. Now, remember the cooking here is called, it’s a Venezuela dish called Carne Mechada (Me’ka’da) or Mechada, I’m not sure. I think it will be Mechada. (Me’ka’da) I’m sure Manny maybe let me know if I pronounce it wrong Carne Mechada inside of a Pupusa and Manny says it where you can put in tortillas. It should be about self for long time or vegetables or whatever. It’s just good beef. How can you go wrong with spiced up beef?
Okay I left out a couple of important parts in the main recipe. You want to put three bay leaves in this also and let the bay leave better pour with red wine on it just a little bit. We’re going to cook that, give all these flavors together, looking that at all meat is brown. I’m going to go ahead and pour a little on it and I’m going to turn my heat down at about medium and just let that cook until that meat is so tender it just falls apart. That’s our goal, falling apart meat.
Now, we’re going to be in order to lift if most of the meat is cooked now. We’re going to add some red wine if you want to or you could have beef some broth. If you want you can add some water but if you want some add water go ahead and make it slowly while you do it and we will let that cook some more. We want this thing to be tender and juicy.
Alright, according to men, we want this to be stirred up so I’m going to go in, it’s slightly tender and I’m cooking it for a couple of hours. Everything is cooked to get those all onions to become one and the garlic goes nice. I’m going to go heat and put food processor and stir it up. I just put on my beef right to my food processor, put my laid on it. I’m going to bring it up, not too much. I don’t want it to be like baby food, you understand. I just want a nice shredded beef and we’re going to put it up of those.
Okay, now we’re going to make the sauce for Carne Mechada. We’re going to put the whole chopped onion and some all the wall. We’re going to put two chunks of bell peppers, a chunk of a red wine and yellow one. I liked to have a little color on my food and we’re going to saut?, boils until it is enough for some flavor. We’re going to add a little grease. Now, we’re going to add some greens. What I’m doing we’re going to take the shredded beef for that cook that they would and I’m going to add the shredded beef. We’re back to the shredded beef with these peppers and onions. Then I’m going to add a little jar of pimientos and I’m going to add our canned tomato sauce as it’s going to be cans of tomato sauce.
A little bit of garlic, there’s some garlic up in there, one more service up and get it cooked and get this thing to become one. That’s why we’re trying to. We want this thing to become one, shredded beef, tomatoes and peppers and onions, oh men!
We’ll put a teaspoon of oregano in there. I’m going to put about a half teaspoon with cumin in there, get that all stirred around and mixed up in there. Okay, we’ve been cooking about 30 minutes or so, give it a stir to make sure that they’re burning to see what’s going on, looking good. I don’t know how this is supposed to look like. I’ve never seen this before meaning let’s us know if I could cook it right, if I did not, try it again.
Okay, this is how we’re going to make our Pupusa. What I’ve done is I took in some maize of corn flour. I put water on it and I rolled it into a ball and now I’m just going to take my thumb and put a little hole or cave, whatever you call it down inside to make a dough, my Pupusa wrapper. It’s going to make me a little concave down in there so I can fill it with my fingers and surround it up. Oh, it’s going to be wonderful.
So, what I’m going to do is I’m going to line this bad boy with my stuff so I’m going to make a hole on this thing like that leaving my outer shell about a quarter inch thick if I can do that I can make it about a quarter inch all over around. Then I’m just going to put some these Cheddar cheese. Now, I know Pupusa was to have some special cheese up on it or Salvadoran cheese. I do not have any of that. So, I’m just used some Cheddar. This is what I have. And then I’m going to take some of that shredded beef, a Venezuelan Carne Mechada and I’m going to put it right inside like that.
I'm going to stuffed it too much just enough and inside that and a little cheese to this side maybe. Alright, then what I’ve got to do is try to get this bad boy to do more. I took some of that out. I put too much in. I closed up my hole and what I want to do is I try to mash this out as flat as I can do it. I want it to be if I can four or five inches in diameter. This kind of make it flat with out your inside coming out. You want your inside to stay in. your inside has come out when you are not doing it right. Almost that stuff that down and stuff some plastic wrap, just plastic wrap on it and then just roll it out with your rolling pin until it’s about five or six inches in diameter.
That’s kind of ugly and we can try this again but we’ll call out. What are we going to put this is that one right on top of it, right? Just put a little on top of it and we’re going to fold over our edges and make them, see that. We have our Pupusa with our Carne Mechada inside this is chaw-cha which is a pickled cabbage. It’s a southern dish. It’s similar to the kotido I think they call it but it’s just a southern thing. It’s got hot peppers and it’s just some cooked cabbage as they pickled, pickled cabbage, very, very good.
It goes along with the Pupusa very well. Anyway, I hoped you like this. I know by then it looked like what you get in the Pupusa real. That’s what you get in Dave’s house. Alright, this is “Cooking with Dave” once again. We cooked Pupusa with Carne Mechada as our insides with a little cheese on it and we served this with some chaw cha inside which is a pickled cabbage. It’s very good, with the Carne Mechada you can’t go wrong. Alright, now have a great day. Thanks.