| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meat |
24 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
12-ounce pork tenderloin; trimmed; cut into 1/3-inch pieces |
| 1 |
|
Jalapeno chili; minced |
| 2 |
ts |
Chili powder |
| 2 |
ts |
Ground cumin |
| 1 1/2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground allspice |
| 1/2 |
c |
Golden raisins |
| 1/4 |
c |
Fresh lime juice |
| 6 |
tb |
Chopped toasted almonds |
| 3 |
tb |
Sour cream |
| 1 1/2 |
c |
All purpose flour |
| 1 |
c |
Masa harina (corn tortilla mix) |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
|
Stick unsalted butter; melted, cooled |
| 1/2 |
c |
Plus |
| 1 |
tb |
Water |
| 2 |
lg |
Eggs |
|
|
Chipotle salsa (see recipe) |
|
|
Sour cream |
INSTRUCTIONS
FILLING
DOUGH
Date: Sun, 14 Apr 1996 09:15:34 -0500
From: Judy Howle <howle@EbiCom.net>
from the Epicurious site. The URL of the site is http://www.epicurious.com
Bon Appetit Magazine, September 1995.
The filling of these savory Latin pastries, served at Cafe Iguana, in
Denver, Colorado, is accented with chilies, raisins and almonds.
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.
Whish 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 deg. F. Brush empanadas with beaten egg. Bake until
light golden brown, about 25 minutes. Serve with Chipotle Salsa and sour
cream. Makes 24.
CHILE-HEADS DIGEST V2 #294
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Two great truths: 1. there is a God, 2. you’re not Him”