| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter |
| 1 |
|
Onion; diced |
| 1 |
|
Garlic clove; minced |
| 1 |
lb |
White or oyster mushrooms; cleaned and roughly chopped |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 2 |
|
Chiles de arbol; stemmed, seeded and finely ground, or 1/2 teaspoon cayenne pepper |
| 1 |
bn |
Epazote or parsley; leaves only, roughly chopped |
| 1 |
|
Recipe corn tortilla dough; recipe above |
| 1 |
c |
Grated cheese mix; (see Note) |
| 4 |
c |
Vegetable oil; for frying |
|
|
Salsa |
| 1 |
c |
Shredded cabbage |
| 1 |
c |
Crema; recipe above, creme fraiche or sour cream |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6166
Melt 2 tablespoons of the butter in a medium skillet over medium heat.
Saute the onions until they just begin to brown. Then stir in the garlic
and cook until the aroma is released, about 1 minute longer. Add the
mushrooms, salt, pepper and arbol chiles. Continue cooking until the
mushrooms soften, 5 minutes. Stir in the epazote or parsley and briefly
cook just to release its flavor, about a minute. Set aside to cool.
Divide the corn tortilla dough into 16 equal balls and flatten to 1/4-inch
thick, 3-inch circles Divide the cooled mushroom mixture into 16 portions.
Lightly coat one side of each tortilla with the remaining softened butter.
Place the mushroom mixture in the center and top with 1 tablespoon of the
grated cheese mixture. Fold over to enclose and pinch the edges together
tightly to seal. Refrigerate, covered with plastic wrap, a minimum of 30
minutes or up to 2 days.
Pour the oil into a medium saucepan and place over medium high heat. When
the oil is hot, fry the empanadas, a few at a time, until they color
slightly and rise to the surface, about 7 minutes. Transfer to paper towels
to drain.
To serve, split each empanada open along the seam and garnish with 1
tablespoon each salsa, cabbage, crema, creme fraiche or sour cream. Serve
hot.
Note: Use a mixture of equal parts of the following cheeses: Mexican
Manchego (substitute Monterey Jack or Muenster if unavailable), Anejo
(substitute Romano or dried feta), and Panela (substitute ricotta or dry
cottage cheese).
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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