Empanadas De Pollo Con Chorizo Recipes

EMPANADAS DE POLLO (CHICKEN EMPANADAS)

Steps:

• Place the chicken breasts and bouillon cube in a sauce pan. Cover with water and bring to a boil. Simmer the chicken for 45 minutes to an hour until tender enough to shred.
• While the chicken is cooking, heat the oil in a saute pan, add the onions. Saute for 5 minutes on medium heat or until onions are soft and translucent.
• Add in the tomatoes and cook until mushy about 10 minutes. Add in the garlic and cook for 1 minute. Then using a bean or potato masher mash the tomatoes until they are broken up (about 10 good mashes). Add the oregnao, salt to taste. Then turn the heat off of the tomatoes and set them aside.
• Pull the meat out of the sauce pan and set aside to cool.
• In a large bowl combine the fresh masa, corn flour and white flour. Once all is combined add ¼ cup water at a time until dough is easy to knead and slightly sticky. I usually add around ½ to 1/3 cups water.
• Add in the salt and knead the dough for 2 minutes to make sure the salt is incorporated.
• Shape the dough into egg size balls and flatten slightly into discs.
• Shred the chicken into thin shreds and add it to the tomato mixture. Stir and set aside.
• Press each disc in a tortilla press or between two sheets of plastic until it is flat and around ¼ inch thick.
• As you press each empanada fill with approx 1 tbsp of the chicken mixture on one side, then fold the other side over and press the edges together. Then peel away the plastic and drop the empanada in oil for frying.
• I serve these with salsa, chile de arbol, sour cream and shredded lettuce. Enjoy!

EMPANADAS DE POLLO (EASY CHICKEN EMPANADAS)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
• Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute more. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more.
• Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal.
• Transfer empanadas to the prepared baking sheets. Brush with beaten egg.
• Bake in the preheated oven until golden, about 20 minutes.

EMPANADAS DE POLLO (CHICKEN EMPANADAS)

Steps:

• Gather the ingredients.
• Place the flour in a medium bowl and stir in the salt and sugar.
• Add the chilled lard and butter, and with the help of 2 knives or a pastry cutter, cut the fats into the flour until you have a sandy mixture.
• In a small bowl, whisk the egg yolks with 3/4 of the cup of water.
• Stir 1/2 cup of the water-egg mixture into the flour, a little bit at a time, until the dough starts to come together.
• Knead the dough, adding more of the water-egg mixture as needed, until the dough is smooth. If the dough feels dry, add the remaining 1/4 cup of water 1 tablespoon at a time. The dough might feel shaggy but will be pliable yet firm once thoroughly chilled.
• Add an additional pinch of salt if you'd like savory crusts.
• Cover the dough with plastic wrap and refrigerate for 1 hour.
• When ready to use, the dough should be soft and smooth, not elastic. If you poke a hole in the dough with your finger, the indentation should remain.
• Gather the ingredients.
• Place the chicken in a medium saucepan. Crumble the bouillon on top and add the bay leaf. Cover with water and bring it to a boil.
• Once the liquid is boiling, lower to a simmer and cook until the chicken is cooked through, 15 to 20 minutes, Remove from heat and let the chicken breasts cool in the broth.
• Shred chicken into small pieces.
• Moisten the shredded chicken with 2 tablespoons of the cooking liquid. Set aside.
• Heat the oil in a large skillet on medium heat. Add the onions, paprika, cumin, chili powder, sugar, and salt and pepper. Stir to combine.
• Cook over low heat until the onions are soft and transparent, and the mixture has a lively orange color, 15 to 20 minutes. Taste and add more chili powder if desired.
• Remove the mixture from the heat and stir in the chicken. Let the filling cool for at least 30 minutes. Some cooks choose to refrigerate overnight, but as long as the filling is not too hot, you can proceed to finish the filling and assemble the empanadas.
• Add the hard-boiled eggs and olives to the filling.
• Mix the egg yolk with the water. Set aside.
• Divide the empanada dough into 10 to 15 golf ball-sized pieces. Roll each one into a smooth ball.
• Let the divided dough rest for 5 minutes.
• Meanwhile, position a rack in the center of the oven and heat to 425 F. On a lightly floured surface, roll each ball of dough into a circular shape of about 6 inches in diameter.
• Spoon 2 to 3 tablespoons of filling into the middle of the circle. You want a good amount of chicken but not enough to overfill the disc of dough.
• Lightly brush the edges of the dough along the bottom half of the circle with water.
• Fold the top half of the circle over the filling to form a semicircle. Firmly press the edges together to seal.
• Brush the pressed edge with water and fold the edge over itself, pinching and crimping as you go to make a braid-like effect.
• Place empanadas on a lightly oiled baking sheet. Brush each empanada with the egg yolk and water mixture.
• Bake for 15 to 20 minutes, until golden brown and slightly puffed. Serve warm or at room temperature.

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

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)

Steps:

• Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
• Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
• Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

EMPANADAS DE CHORIZO Y QUESO

Steps:

• Caliente la mantequilla o el aceite en una sartén a fuego medio bajo, añada la cebolla picada y cocine hasta que estén suaves, unos 5 minutos.
• Retire la piel del chorizo, córtelo en trozos y agréguelo a la sartén con la cebolla. Cocine el chorizo a fuego medio hasta que esté completamente cocido, revuélvalo y aplástelo con frecuencia para ayudar a desmenuzarlo. Agregue el achiote adicional si lo desea. Retírelo del fuego y deje que la mezcla se enfríe completamente antes de usarla.
• Mezcle el queso mozzarella rallado con el queso fresco desmenuzado.
• Para armar las empanadas, ponga una cucharada de la mezcla de queso y una cucharada de chorizo en el centro de cada disco de empanada. Si le gusta bien picante puede agregar rodajas de jalapeños frescos.
• Doble los discos de las empanadas y selle los bordes suavemente con los dedos. Para formar el repulgue o el churito, gire y doble los bordes de las empanadas con los dedos. Si las quiere extra selladas puede usar el filo de un tenedor para sellar los bordes de las empanadas.
• Deje que las empanadas reposen en la refrigeradora durante una hora o hasta que estén listas para hornear o freír. Esto les ayudará a sellarse mejor y evitar abrirse. Esto es especialmente necesario si las va a hornear.
• Para las empanadas al horno, pre-caliente el horno a 400 F. También, con una brocha pastelera, pinte ligeramente la parte superior de las empanadas con la mezcla de yema de huevo, lo que les dará ese bonito brillo dorado. Hornee las empanadas durante 20-25 minutos o hasta que estén doradas.
• Para las empanadas fritas, caliente el aceite en una sartén o en una freidora eléctrica. Si va a freír las empanadas en una sartén asegúrese de agregar suficiente aceite para que por lo menos cubra la mitad de la empanada. Cuando el aceite este bien caliente añada las empanadas y fríalas hasta que estén completamente doradas, aproximadamente un minuto por lado. No fría demasiadas a la vez, es más fácil freírlas de dos en dos. Coloque las empanadas encima de toallas de papel para que se absorba la grasa y sirva inmediatamente.
• Sirva las empanadas calientitas con salsa de aguacate.

CHORIZO AND POTATO EMPANADAS

Steps:

• Prepare empanada dough according to your chose recipe. Wrap the dough in plastic wrap, and let it rest at room temperature for 1 hour or overnight in the refrigerator.
• Place the sausages in a skillet, and cover them halfway with water. Cook the sausages until the water has evaporated then continue to cook until all sides are browned and the sausages are cooked through.
• Use a spatula to crumble the sausages, and brown them in the skillet for a few minutes longer. Remove sausages from the heat, and set aside to cool.
• Place the onions, cumin, and chopped peppers in the same skillet, adding a bit of vegetable oil if needed. Sauté the vegetables until softened and fragrant.
• Add the potatoes and 1/2 cup of the chicken broth to the skillet with the vegetables, and cook until the liquid has evaporated. Add more liquid in small amounts if necessary, and continue to cook just until the potatoes are just tender.
• Stir the sausage into the potato mixture, and let the filling cool. Season with salt and pepper to taste.
• Preheat the oven to 375 F.
• Divide the empanada dough into about 12 pieces (for medium-large empanadas), and roll each piece into a circle.
• Fill each circle of dough with a couple of tablespoons of filling. Wet the edges of the dough lightly with water and fold the circle of dough in half, sealing the filling inside. Press the edges firmly to seal.
• Fold the edges over in a decorative braid .
• Brush the empanadas lightly with the egg yolk, and place them on a baking sheet. Bake empanadas for 25 to 20 minutes, or until puffed and golden brown.
• Serve empanadas warm or at room temperature.

EMPANADAS WITH CORN DOUGH

Steps:

• Prepare the dough in a bowl, mixing the masa harina, salt, and warm water to form a ball, knead dough until smooth. Divide the dough into 12 balls, and flatten and slightly cover with plastic wrap. Set aside.
• Place one ball of dough between two pieces of plastic and press using a tortilla press, a heavy skillet or a dish. I know, you have seen the tortilla press, but somehow I love to use my glass dishes for this step. So, do not be afraid, use whatever you have.
• Remove the top piece of plastic and spoon some of the stuffing onto the tortilla. Leaving enough room to seal the edges.
• Using the piece of plastic fold the dough over to make a half moon shape turn over. Pinch the edges, making sure they seal to avoid any leaking of the mixture while frying. Remove the empanada from the plastic set aside on a large plate or tray and cover with a plastic wrap. Keep working with the rest of the dough making the empanadas.
• Heat the oil in a skillet over high heat. It's frying time!
• Deep fry the empanadas one or two at a time until golden brown.
• About 2 minutes on each side. Drain on paper towels. Serve hot topped with lettuce and avocado. Eat them adding some salsa. After that, take a long walk.

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.

CHORIZO EMPANADAS

Steps:

• In a bowl, melt the shortening for 1 to 2 minutes in the microwave.
• Add the cold beer and water, stir gently. Add 1 teaspoon of salt, 1 teaspoon of garlic and 1 teaspoon baking powder. Gradually add in 3 cups of flour until the dough forms. If too sticky, add a little more flour. Reserve the remaining flour for dusting. Cover dough with plastic wrap.
• Add 2 tablespoons of olive oil to a pan and preheat to medium heat for 2 minutes.
• Add the onion, bell pepper, mushrooms, garlic and serrano pepper. Cook for 6 minutes. Push the vegetables to one side of pan, add the chorizo. Cook for another 5 minutes. Add 1/3 cup of water, season with cumin and oregano. Stir well to combine, reduce heat and cook for 10 minutes. Remove from heat and let cool.
• Make 24 dough balls with the reserved dough. Cover with plastic. Preheat oven to 400°F. Line two baking sheets with parchment paper.
• Add cheese to chorizo mixture and stir well. On a flat, lightly floured surface, roll out the dough balls to about 4 inches. Fill with 3 tablespoons of filling, fold over and use your fingers to pinch, and fold to seal edges. Place on baking sheets until all done.
• Brush the tops of empanadas with reserved olive oil. Sprinkle the tops lightly with reserved salt, pepper and smoked paprika. Bake in preheated oven for 25 minutes or until golden brown. Remove from oven and let stand for 6 to 8 minutes before serving. Serve with your favorite salsa recipe.

EMPANADAS WITH CHORIZO AND RICE

Steps:

• Whether you need a crowd-pleasing appetizer or are craving a delicious handheld meal you can dip in your favorite sauce, these tasty empanadas fit the bill. Filling Step 1
• Cook rice according to package directions; let cool completely. Step 2
• Heat oil in a large skillet set over medium heat; cook chorizo for 5 to 7 minutes or until starting to brown. Stir in onion, jalapeño, garlic, thyme, cumin, chili powder and smoked paprika; cook for 3 to 5 minutes or until vegetables start to soften. Step 3
• Stir in beans, tomato paste and 1/2 cup water; bring to boil. Cook for 8 to 10 minutes or until chorizo is cooked and most of the liquid is absorbed. Remove from heat. Step 4
• Mash bean mixture lightly with a fork; let cool completely. Stir in rice, cheese, salt and pepper; refrigerate until ready to use. Dough Step 5
• Meanwhile, in a large bowl, stir together flour and salt; cut in butter with a pastry blender or your fingertips until the mixture resembles a coarse meal. Whisk together half of the eggs, ice water and vinegar; stir into flour mixture using a fork until dough comes together, adding 1 to 2 tsp more water if needed. Transfer to clean work surface; knead a few times just until the dough comes together (do not overwork). Divide into 2 portions. Shape each portion into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes. Step 6
• Preheat oven to 400˚F. Beat together remaining egg and milk; set aside. On a floured work surface, working with one portion of dough at a time, roll out dough to 1/8-inch thickness. Using 5-inch round cutter, cut dough into 16 rounds, rerolling scraps as needed. Step 7
• Brush edges of each round with some of the egg wash. Place 2 to 3 tbsp filling in the center of each round; bring edges of each round together to create a half-moon shape and enclose filling. Crimp edges with a fork to seal. Place on parchment paper-lined baking sheet; brush pastry with remaining egg wash. Using a fork, prick the top of the pastry to create steam vents. Step 8
• Bake for 15 to 18 minutes or until pastry is golden brown. Chimichurri Sauce Step 9
• Stir together cilantro, garlic, olive oil, jalapeño, lime juice, vinegar, oregano, salt and pepper. Serve empanadas with sauce for dipping. Recipe Tip If desired, make mini empanadas by cutting the dough into 3-inch rounds.

EMPANADAS DE CHORIZO

Steps:

• Paso 1 Caliente el aceite en un sartén mediano a fuego medio-alto. Agregar el chorizo, la cebolla y el pimiento. Cocine revolviendo ocasionalmente, hasta que las verduras estén blandas y el chorizo está caliente, por a unos 8 minutos. Agregue el ajo y cocine hasta que estén fragantes, alrededor de 1 minuto más. Agregue la salsa de tomate y ½ taza de agua, deje hervir. Reduzca el fuego a medio y cocine revolviendo ocasionalmente, hasta que la salsa espese y cubra completamente el chorizo, por unos 5 minutos. Sazone la mezcla de chorizo con el Adobo y transfiera a un recipiente mediano a prueba de calor. Deje reposar hasta que desaparezca el vapor y ponga a refrigerar. (Nota: Elrelleno de chorizo se puede almacenar cubierto en el refrigerador hasta por una semana). Paso 2 En una superficie esparza ligeramente la harina, y con un rodillo extienda el disco hasta ½" de diámetro adicional aproximadamente. Coloque una cucharada llena de la mezcla de chorizo enfriada en medio de la masa. Humedezca los bordes con agua y doble por la mitad para hacer la forma de una media luna. Selle los bordes presionando con un tenedor. Repita con el resto de discos y el relleno para hacer 10 empanadas. Paso 3 Caliente 2" de aceite en una olla grande y pesada, a fuego medio-alto. El termómetro de freír debe registrar 350°F. Como alternativa puede utilizar una freidora, esta debe registrar 350ºF. Frite las empanadas por tandas hasta que la masa se vea de color dorado, crujiente y el relleno este caliente, de unos 5-6 minutos por tanda. Traslade las empanadas a toallas de papel para secar. Sirva caliente.

EMPANADAS DE POLLO CON CHORIZO

Steps:

• Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add chorizo and paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total. Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes. preheat oven to 400°F. Grease pan. place filling in middle of dow square, and moisten border with beaten egg. press edges together to seal and puncture the center with fork. brush empanada with beaten egg and bake for 15 minutes Cooks' notes: • Filling can be made ahead and brought to room temperature before using.