Hispanic Heritage Month: Empanadas Recipe
This Hispanic Heritage Month Fox News Latino takes you on culinary trip that will land on your cocina five mouthwatering dishes from our diverse and rich Latino cuisine. Enjoy!
For this year's Hispanic Heritage Month, Fox News Latino takes you on culinary trip that will provide your cocina five mouthwatering dishes from our diverse and rich Latino culinary world. Enjoy!
Ingredients
• 1 large potato, diced
• 2 tablespoons extra virgin olive oil
• ¼ cup white onions, chopped
• 1 cup tomatoes, chopped
• 1 garlic clove, chopped
• 2 tablespoons cilantro, chopped
• 4 scallions, chopped
• 2 teaspoons red bell pepper, chopped
• ½ pound ground pork
• ½ pound ground beef
• ¼ teaspoons ground cumin
• ¼ teaspoon ground pepper
• 2 teaspoons salt
• Oil for frying
Ingredients for masa (dough)
• 4 cups pre-cooked corn meal
• 2 teaspoons salt
• 4 cups beef broth, very warm
Directions
1. Boil potatoes until fork tender (about 15 minutes). Drain and set aside.
2. Heat olive oil in a deep skillet and cook onions until softened (about 2-3 minutes).
3. Add tomatoes, garlic, cilantro, scallions, bell pepper and sauté for 6-8 minutes.
4. Add pork, beef, cumin, salt and pepper. Using a wooden spoon, break up the meat as you cook. Stir frequently for about 10 minutes and meat is no longer pink.
5. Add potatoes and mash slightly. Let meat mixture cool completely.
6. To prepare the masa, combine corn meal and salt in large bowl.
7. Add 3 cups of the broth and mix. Cornmeal will be somewhat crumbly.
8. Add final cup of broth and mix with hands for about two minutes or until smooth. If the mixture seems dry simply add hot water ¼ cup at a time.
9. On a flat surface, place a large piece of plastic wrap. Take enough dough to roll into the size of a golf ball.
10. Place roll of dough on plastic wrap and fold over so that it is in between the wrap. Then flatten using the back of a plate. Peel back top wrap. Place about 2 teaspoons of meat mixture in center of circle. Using the bottom on the wrap, fold over dough. Peel back top wrap and seal dough using the tips of your fingers or crimp with a fork.
Tip: Plate must be completely flush or you will end up with very thick discs. A tortilla press is a suggested tool to speed up the process.
11. Once you have prepared empanadas, fry in small batches in a large pot of hot oil until golden brown (about 2 minutes). Using a slotted spoon, transfer to paper towel lined plate.
12. Serve immediately or keep warm in a 200 degree oven until ready to serve.
Makes approximately 30 empanadas.
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