Pork picadillo empanadas w/chipotle sals

Yield: 24 Servings

Measure Ingredient
1 tablespoon Olive oil
1 \N 12-ounce pork tenderloin; trimmed; cut into 1/3-inch pieces
1 \N Jalapeno chili; minced
2 teaspoons Chili powder
2 teaspoons Ground cumin
1½ teaspoon Ground cinnamon
1 teaspoon Ground allspice
½ cup Golden raisins
¼ cup Fresh lime juice
6 tablespoons Chopped toasted almonds
3 tablespoons Sour cream
1½ cup All purpose flour
1 cup Masa harina (corn tortilla mix)
1 teaspoon Baking powder
1 teaspoon Salt
1 \N Stick unsalted butter; melted, cooled
½ cup Plus
1 tablespoon Water
2 larges Eggs
\N \N Chipotle salsa (see recipe)
\N \N Sour cream



Date: Sun, 14 Apr 1996 09:15:34 -0500 From: Judy Howle <howle@...>

from the Epicurious site. The URL of the site is Bon Appetit Magazine, September 1995.

The filling of these savory Latin pastries, served at Cafe Iguana, in Denver, Colorado, is accented with chilies, raisins and almonds.

FOR FILLING: Heat oil in large nonstick skillet over medium-high heat. Add pork, serrano chili, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.

FOR DOUGH: Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to ⅛-inch thickness. Using 3¾-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.

Whish remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill.) Preheat oven to 375 deg. F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with Chipotle Salsa and sour cream. Makes 24.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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