Empanadas Con Chorizo Y Carne Molida Recipes

POTATO AND CHORIZO EMPANADAS

Steps:

• Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
• Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
• Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
• 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 of water, working 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 chill for 30 minutes.
• Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
• 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 over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
• Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
• Cilantro Cream
• 1 cup sour cream
• 1/4 cup finely chopped fresh cilantro leaves
• 1/2 lime, juiced Kosher salt and freshly ground black pepper
• In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.
• Yield: 1 cup

EMPANADAS CON CHORIZO Y CARNE MOLIDA

Steps:

• Precalienta un sartén por 1 minuto a fuego medio. Remueve la envoltura plástica del chorizo y cocina por 2 minutos, despedaza el chorizo con una cuchara mientras lo estas cocinando. Añade la cebolla y cocina por 1 minuto. Incorpora la carne y sazona con la sal, pimienta y el ajo en polvo. Revuelve bien, tapa y cocina por 3 minutos.; Agrega los chiles morrones, la zanahoria. Tapa el sartén y sigue cocinando de 3-4 minutos. Apaga el fuego. Añade el cilantro, deja enfriar por 3 minutos. Incorpora el Queso Chihuahua®, revuelve hasta que quede combinado. Divide la preparación en 10 porciones y pon a un lado.; Remueve el plástico de los discos para las empanadas. En una superficie limpia, pon los discos. Agrega a cada uno 1 porción de la preparación de chorizo, dobla a la mitad para tapar el relleno. Presiona con un tenedor para sellar las empanadas.; Calienta el aceite en un sartén hondo de 2-3 minutos o hasta que alcance una temperatura de 350˚grados. Fríe las empanadas por partes de 1-2 minutos hasta que la masa está ligeramente dorada y crujiente. Transfiere a un plato con servilletas para absorber el exceso del aceite.; Sirve las Empanadas con Chorizo y Carne Molida con el encurtido. ¡Provecho!; Nota del cocinero: humedece el borde de la masa de las empanadas con agua para que sellen mejor y no se salga el relleno.

LITTLE MEAT EMPANADAS: EMPANADILLAS DE CARNE

Steps:

• The beef should be thawed, if frozen, set aside. In a large saute pan, heat the oil. Add the onion, garlic, and pepper and saute. When they're soft, add the oregano, tomato sauce, raisins, and chopped olives. This should be at medium heat from now on. Add the ground beef.
• Pour the wine over the beef mixture and cover to cook through. Add salt and pepper, to taste. Once its almost cooked, uncover, and let dry up to a juicy but dry look to it.
• Never use if it is runny. That's the trick.
• Sift the flour with the baking powder and the salt. Pour this into a large bowl. Pour in the rest of the ingredients. Work this with a fork, trying to bring together all the ingredients but never beating or mixing. Once it?s all "together" and not sticky...you're ready to make Empanadillas.
• ASSEMBLING THE EMPANADILLAS: Prepare your table by spreading some flour to keep the mixture from sticking. You will need a roller, a knife and a fork. Your filling should be at hand. Take a small amount of the flour mixture (a ball that can fit in your hand) and you roll it out in the shape of a plate to a thickness of about 1/8-inch.
• Take a spoonful of the filling and place it in the middle half of the pastry and fold the top over the filling to look like a half moon. Seal the inside of the pastry by wetting your fingers with water and rubbing the border of the half moon. Take a knife and cut a perfect pastry half-moon. Now take the fork and press down the borders of the circular shape to seal. Fry the half moon in hot oil.