Cilantro Dipping Sauce Recipe For Empanadas Recipe For Meatloaf

CILANTRO SAUCE FOR CHILEAN EMPANADAS

Steps:

• Chop cilantro and green onions.
• Mince garlic.
• Put chopped cilantro, green onions and minced garlic in a bowl.
• Add oil and lemon juice.
• Pour hot water over all to cover. (like the consistency of thick soup).
• Add hot sauce to taste.
• Add more lemon juice to taste if needed.
• Let sit for about 5 minutes to soften vegetables.

CUBAN PICADILLO EMPANADA AND CILANTRO CREAM SAUCE

Steps:

• For the filling: Heat the oil in a large saute pan set over medium-high heat. Add the turkey and sprinkle with salt and pepper. Cook, stirring to break up the turkey, until browned and cooked through, about 5 minutes. Using a slotted spoon, transfer the turkey to a bowl and keep the fat in the pan. Add the chili powder, coriander, cumin, garlic, onions and bell peppers, and cook until soft and fragrant, 7 to 8 minutes. Add the meat back to the pan and stir to incorporate. Add the tomato puree, raisins, capers, olives, thyme and bay leaf, and cook until all of the flavors come together and the liquid is absorbed, about 10 minutes. Season with the lime juice, salt and pepper. Cool the filling completely.
• For the dough: In a large bowl, sift together the flour, masa harina, baking powder and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup water, and work it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Lightly flour a rolling pin and a clean surface. Divide the dough in half. Refrigerate half of the dough and roll out the other half of the dough to 1/8-inch thick. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough. Repeat with the remaining dough.
• In a small bowl, beat the egg with 1 tablespoon water. Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill for at least 30 minutes.
• For the sauce: In a small mixing bowl, add the crema, cilantro and lime juice. Mix thoroughly and season with salt and pepper.
• Preheat the oven to 375 degrees F. Grease a baking sheet.
• Place the empanadas on the prepared baking sheet and brush the tops with some egg wash. Using a fork, prick a few holes in the tops of the empanadas for the steam to escape. Bake until the empanadas are golden brown, 30 minutes.

EMPANADA DIPPING SAUCE

Steps:

• Place the lime juice, garlic, serrano, cilantro and 1/2 tablespoon salt in a blender. Blend until smooth. Add the heavy cream, sour cream and avocados. Blend all ingredients until smooth.

CILANTRO LIME EMPANADA SAUCE

Steps:

• In a food processor, add the Greek yogurt, lime juice and half the zest, olive oil, water, avocado, cilantro, garlic, green onion, and salt. Pulse on high until fully combined. You can add more water if needed to thin out the sauce.
• Serve with homemade Chicken Empanadas!

AMY'S CILANTRO CREAM SAUCE

Steps:

• Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

COLOMBIAN EMPANADAS WITH HOT SAUCE RECIPE - (4.1/5)

Steps:

• Peel and cut the potatoes into small cubes. Put them in a pot, cover them with enough water and add salt. Cook for about 20 to 25 minutes on medium heat or until soft. When the potatoes are cooked, drain them and roughly mash them. To make the dough, add hot water to a large bowl, add the chicken bouillon, Sazón Goya, salt and butter. Stir well to mix all of the ingredients. Slowly add the cornmeal to the water and stir with a big spoon. When all of the corn meal has been added, work the dough with your hands until it becomes soft. Let rest for 20 minutes. Add oil to a large pan on medium heat. Add the garlic, red bell pepper, tomatoes, onion powder, salt, cilantro, and cumin. Cook this guiso (sauce) for about 5 minutes. Add the beef to the guiso and cook it thoroughly. Add the mashed potatoes and mix well to make the filling. To make the empanadas, put a small ball of dough in the center of a tortilla press covered with plastic and press to flatten it. You can also put the small ball of dough between two pieces of plastic and flatten it with a small saucepan. Add a tablespoon of the filling. Fold the circle of dough in half to form a half moon. Cut off the edge of the half moon with a cup or drinking glass. This will shape your empanada and seal it at the same time. Another way to make them is pressing the edge with your fingers and folding the extra dough inwards, this will prevent the filling from coming out during frying. Once you have all of your empanadas ready, you can fry them in a deep frier with enough oil at 350ºF. You can also fry them on the stove at medium high temperature. Fry the empanadas for 6 to 7 minutes or until golden brown. Then put them on a paper towels to drain them. Serve them hot with Colombian hot sauce and lime wedges. HOT SAUCE: Add water, vinegar, habanero peppers, onion, sugar, oil, lime juice and salt to a blender and blend well. Add cilantro, red bell pepper and tomatoes. Pulse once or twice to mix the ingredients without blending. If you wish to have a stronger onion flavor you can add the green onion in this step instead of the previous one.

BEEF EMPANADAS WITH BLACK BEAN DIPPING SAUCE

Steps:

• Beef Empanadas:.
• Heat oil in a medium skillet over medium high heat. Add beef and garlic, cook, stirring often and breaking into small pieces with a wooden spoon, until beef is cooked, about 3 minutes.
• Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes.
• Add cilantro; season to taste with salt and pepper.
• Let filling cool to room temperature.
• Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
• Cut each pastry sheet into four 4 1/2 inch squares for a total of 12 squares.
• Lightly brush edges of squares with glaze. Spoon filling into center of each, dividing equally. Fold edges over, forming triangles, and press to seal. Crimp edges with tines of a fork. Divide triangles between prepared sheets.
• Brush tops with glaze.
• Do Ahead: can be prepared 6 hours in advance. Cover and chill.
• Bake until tops are puffed and golden brown, about 20 minutes.
• Dipping Sauce:.
• Meanwhile, puree beans and sour cream in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.