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Pork Picadillo Empanadas with Chipotle Salsa
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    Pork Picadillo Empanadas with Chipotle Salsa

    Filling

  • 1 tablespoon olive oil
  • 1 12 ounce pork tenderloin, trimmed, cut into 1/3-inch pieces
  • 1 jalapeño chili, minced
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 cup golden raisins
  • 1/4 cup fresh lime juice
  • 6 tablespoons chopped toasted almonds
  • 3 tablespoons sour cream
  • Dough:
  • 1 1/2 cups all purpose flour
  • 1 cup Masa Harina (corn tortilla mix)*
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 (1 stick) unsalted butter, melted, cooled
  • 1/2 cup plus 1 tablespoon water
  • 2 large eggs
  • Chipotle Salsa
  • Sour cream
  • Chipotle Salsa:
  • 3 cups chopped tomatoes
  • 3/4 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1 1/2 tablespoons chopped canned chipotle chilies in adobo sauce (sold at Latin American markets)
  • 1 1/2 teaspoons ground cumin
  • *Available at Latin American markets and many supermarkets.

    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 1/8-inch thickness. Using 3 3/4-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.

    For Empanadas:
    Whisk 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°F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with Chipotle Salsa and sour cream.
    Makes 24.

    For Salsa:
    Combine all ingredients in medium bowl. Season with salt and pepper.
    MAKES ABOUT 3 CUPS.

    From: Bon Appétit, September 1995, Café Iguana, in Denver Colorado
    Posted By:
    Post Date:

    *BACK TO PORK*







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