11 January 2010

Mexican Inspired Pork Empanadas

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Empanadas are one of my favorite dishes to make because one,  it's fast and easy . Two, it's a recipe that can easily be manipulated to fit your liking/mood/preferences or maybe you're like me right now and are limited in ingredients! haha Lastly and most importantly, it's yummy!! :)


-  2 C All-Purpose Flour
- 1 C Masa Harina (corn flour)
-1/2 tsp baking powder
-1/2 tsp baking soda
- 1 pinch of salt (roughly 1/8 tsp)
- 1 C warm water (may substitute w/ pork/beef/chicken broth)
- 1/4 C vegatable oil

Combine dry ingredients and slowly add wet ingredients to build dough. Kneed until ball forms and dough is not too loose anymore.  Let it rest in refrigerator for 15-20 minutes.


- 1/4 lb shredded pork
- 1 small onion diced
- 2 cloves garlic minced
- 4 dried chile anchos
- 1 green/red bell pepper diced
- 2 tomatoes diced
- 1/4 C fresh cilantro chopped
- salt and pepper to taste

Cook pork in pressure cooker or roast in oven until very tender and soft. Let cool and shred (you can do this a day in advanced, I prefer using the pressure cooker because it only takes 20 minutes!)

Sautee onions, bell peppers with salt and pepper to taste until onions are almost translucent. Soak chile anchos in boiling water (or in broth from cooking the pork). Put sauteed veggies and chile anchos in a blender and blend until paste is formed. Add some of the broth to thin it out.  In sautee pan, combine sauce with the pork.

Roll out dough and with a large circular container, bowl, or mug, create 5 inch discs. Place 1 tbsp of filling in center, fold over to create crescent shape, line edges with water, then crimp edges using fork.

In a skillet, heat 1 1/2 inches w/ oil. Fry both sides of empanadas for 2 minutes or until light golden brown. Crust should be crispy, but not too hard.

Serve with tomatillo sauce or some homemade pico de gallo!  


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