Oz
08-11-2009, 01:12 PM
Pork:
1/4 cup granulated garlic
1/4 cup coarse kosher salt
1/4 cup smoked sweet paprika
1/4 cup cumin powder
1/4 cup onion powder
1/4 cup black pepper
1 pound boneless pork shoulder, cut into large cubes
Dough:
2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
Pinch sugar
1/3 cup shortening
1/3 cup cold water
Filling:
1 cup cooked and mashed sweet potato, about 1 large
1/2 cup cooked black beans
1/2 cup chopped fresh cilantro leaves
1/2 teaspoon ground cinnamon
Salt and freshly ground black pepper
Salsa:
1 cup diced pineapple
1/4 cup diced red onion
1 jalapeno, seeded and diced
2 limes, zested and juiced
2 tablespoon fresh cilantro leaves, chopped
Glaze:
1/2 cup chipotle pepper puree
1/2 cup honey
Oil, for frying
Fresh cilantro sprigs, for garnish
For the pork:
Combine the spices in a medium bowl. Mix 1/4 to 1/2 cup of spice
mixture with pork, until completely coated, and let marinate for 2
hours. (Reserve the remainder of the spices for another time.) In
a large pot add the pork and enough water to cover and bring to
a boil. Reduce heat and simmer until the meat pulls apart easily.
Set aside to cool. Shred with a fork.
For the dough:
In a large bowl combine the dry ingredients and shortening and
mix. Add small amounts of the water at a time until the dough
forms. Knead for a few minutes, and then wrap the dough in
plastic and allow to rest for 1 hour. After the dough rests, on a
floured table roll out dough to 1/8-inch thick. Cut 4-inch disks
and set aside in the refrigerator. Excess scraps can be rolled
again for more disks, just allow the scrap ball to rest before
rolling.
For the filling:
Mix equal parts cold water and flour to use as a binder for the
empanadas. Fill the dough disks with a generous spoon of the
filling, brush the outer edges with the flour and water mix and
then fold over so it looks similar to ravioli. Crimp the edges with
a fork and set aside for frying.
For the salsa and glaze:
In a medium bowl, mix all the ingredients for the salsa. In a
separate bowl combine the ingredients for the glaze.
Preheat oil in a large saucepan or Dutch oven to 350 degrees F.
Fry the empanadas for about 3 to 5 minutes or until they are
golden brown. Brush the empanadas with the chipotle honey
glaze and serve on a bed of the salsa. Garnish with fresh cilantro
sprigs and some of the glaze.
1/4 cup granulated garlic
1/4 cup coarse kosher salt
1/4 cup smoked sweet paprika
1/4 cup cumin powder
1/4 cup onion powder
1/4 cup black pepper
1 pound boneless pork shoulder, cut into large cubes
Dough:
2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
Pinch sugar
1/3 cup shortening
1/3 cup cold water
Filling:
1 cup cooked and mashed sweet potato, about 1 large
1/2 cup cooked black beans
1/2 cup chopped fresh cilantro leaves
1/2 teaspoon ground cinnamon
Salt and freshly ground black pepper
Salsa:
1 cup diced pineapple
1/4 cup diced red onion
1 jalapeno, seeded and diced
2 limes, zested and juiced
2 tablespoon fresh cilantro leaves, chopped
Glaze:
1/2 cup chipotle pepper puree
1/2 cup honey
Oil, for frying
Fresh cilantro sprigs, for garnish
For the pork:
Combine the spices in a medium bowl. Mix 1/4 to 1/2 cup of spice
mixture with pork, until completely coated, and let marinate for 2
hours. (Reserve the remainder of the spices for another time.) In
a large pot add the pork and enough water to cover and bring to
a boil. Reduce heat and simmer until the meat pulls apart easily.
Set aside to cool. Shred with a fork.
For the dough:
In a large bowl combine the dry ingredients and shortening and
mix. Add small amounts of the water at a time until the dough
forms. Knead for a few minutes, and then wrap the dough in
plastic and allow to rest for 1 hour. After the dough rests, on a
floured table roll out dough to 1/8-inch thick. Cut 4-inch disks
and set aside in the refrigerator. Excess scraps can be rolled
again for more disks, just allow the scrap ball to rest before
rolling.
For the filling:
Mix equal parts cold water and flour to use as a binder for the
empanadas. Fill the dough disks with a generous spoon of the
filling, brush the outer edges with the flour and water mix and
then fold over so it looks similar to ravioli. Crimp the edges with
a fork and set aside for frying.
For the salsa and glaze:
In a medium bowl, mix all the ingredients for the salsa. In a
separate bowl combine the ingredients for the glaze.
Preheat oil in a large saucepan or Dutch oven to 350 degrees F.
Fry the empanadas for about 3 to 5 minutes or until they are
golden brown. Brush the empanadas with the chipotle honey
glaze and serve on a bed of the salsa. Garnish with fresh cilantro
sprigs and some of the glaze.