Argentine Beef Empanadas

Argentine Beef Empanadas

Argentine Beef Empanadas with Chimichurri Sauce 

and Mushroom Empanadas

Argentine Beef Empanadas are a stuffed savory pastry baked or fried that can be an entire meal or side dish, served alone or with a dipping sauce, or salsa. Empanadas also can also be sweet and served as a dessert or snack.

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Course Lunch, Main Course, Side Dish
Cuisine Mexican
Servings 8 servings

Ingredients

Empanadas Dough

  • 3 cup flour
  • 1 egg yolk
  • 1/2 cup lard or butter
  • 3/4 cup milk warm
  • 1/2 tsp salt

Beef Picadillo Filling

  • 1 lb ground beef
  • 2 white onions diced, about 3 cups
  • 1/2 lard or butter
  • 2 Tbs smoked paprika
  • 2 tsp chili powder
  • 1 Tbsp fresh oregano minced
  • 1/2 Tbsp ground cumin
  • 1 binch green onions finely chopped
  • 3 hard boiled eggs sliced
  • 1/4 cup sliced green olives
  • Salt and pepper to taste
  • 1 1 egg separated and each lightly whisked

Chimichurri Sauce

  • 3 Tbsp fresh oregano minced
  • 1/4 cup parsley minced
  • 4 garlic cloves minced
  • 2 Tbsp balsamic vinegar
  • 5 Tbsp olive oi
  • 1 tsp chili powder
  • 3 Tbsp scallions or green onions minced
  • Salt and pepper to taste

Mushroom Empanadas

  • 2 Tbsp butter
  • 2 to 3 cups mushrooms sliced
  • 2 cups sliced shallots, about 7-8 shallot
  • 1/4 cup white wine
  • 2 tsp balsamic vinegar
  • 1 cup fontina cheese grated
  • 1 egg separated and lightly whisked
  • 1 Tbsp fresh thyme minced

Instructions

Empanadas Dough

  1. Mix the flour and salt in a food processor, pulse until well combined. Mix the flour and salt in a food processor, pulse until well combined.

    Add the lard or butter, blend well. Add the lard or butter, blend well.

  2. Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.

    Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.

    Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.

  3. On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).

    Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).

    Use the empanada discs immediately or store in the refrigerator or freezer until ready to use. 


Beef Picadillo Filling and Empanada Assembly:

  1. Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.

    Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.

    Add the meat mixture to the onions and cook on medium heat until the meat is done, stirring frequently.

    Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.

    Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes. 

    Add the meat mixture to the onions and cook on medium heat until the meat is done, stirring frequently. 

    Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.

  2. Assemble Empanadas:

  3.  Place add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.  You can use a turnover press. 

    Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.

    Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.


  4. Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.

    Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.

    Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.

    Serve warm with chimichurri sauce or other dipping sauces. 


Chimichurri Sauce

  1. Combine all of the ingredients in a jar or container with a tight lid and shake well.

    Refrigerate until ready to use.

Mushroom Filling:

  1. Melt the butter over medium heat, add the mushrooms and shallots and cook for about 15 minutes or until tender Add remainder of the ingredients.

    Add the balsamic vinegar. Cook for another 3 minutes and remove from heat, cool down.


  2. Empanadas can be frozen for up to three months, they can go right from the freezer to the oven.

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Ingredients

FOR THE FILLING

  • 2 pounds ground pork or beef
  • 2 medium onions, finely diced

Instructions

  1. Basic Empanadas







    2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)

    1/2 teaspoon chili powder

    2 cans (14.5 ounces each) tomatoes, diced

    Tomatoes Heirloom

    $3.99 thru 07/25

    coarse salt and ground pepper

    1 cup fresh cilantro, chopped

    FOR THE DOUGH

    4 cups all-purpose flour, plus more for dusting

    2 teaspoons baking powder

    2 teaspoons salt

    1/2 cup (1 stick) cold butter, cut into small pieces

    1 cup cold water

    1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)

    Basic Empanadas

    These tasty and convenient Latin-American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven. 

    PREP: 1 HOUR TOTAL TIME: 2 HOURS SERVINGS: 8


  2. Argentinian empanadas are considered to be some of the best in the world for their different cooking styles between the different regions of the country.

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    Read the Spanish version

    Empanadas are traditional stuffed pastries that are a Hispanic culinary delicacy. They originate from the northern Spanish region of Galicia, but have since spread and become a popular dish in other Hispanic countries, all of which have their own regional variations. Argentinian empanadas, in particular, are considered to be some of the best in the world. This is due to the fact there is so much variation in Argentinian Empanadas recipes and cooking styles between the different regions of the country.

    Traditional Argentinean food is famous around the world for its simple robust flavors. This is to be expected from a country where the national dish is, quite simply, beef. Argentinian empanadas follow this trend and provide a filling and tasty food. Empanadas can be eaten at any time, as a snack or as a whole meal. In Argentina they are commonly served at celebrations as they can be eaten easily by hand without too much mess. Some types of empanadas are associated with religious festivals, for example fish filled empanadas that are popular around Lent and Easter. In stark contrast to the simplicity of most empanadas, some gourmet chefs in Argentina have been inspired by their universal appeal and serve their own personal interpretations of the popular dish in their restaurants.

    There are two main types of Argentinian empanadas that differ in the cooking techniques that are used: the Tucuman or the Salta style. Tucuman empanadas are fried in a tray of fat that is placed in a clay oven whereas Salta empanadas are simply baked without the addition of fat or oil. In shops, one can tell the filling of the empanada just by looking at the pattern on it. This pattern is known as the repulgue.

    Empanada fillings vary greatly depending on where you are in Argentina and what ingredients are available in that region. Most commonly, Argentinian empanadas will be filled with a combination of meat, vegetables and various spices, but some varieties contain just meat or vegetables.

    In some regions you can even find dessert empanadas that are filled with different types of fruit, or even more avant-garde chocolate soaked prunes. Coastal regions of Argentina tend to use fish, especially tuna, to substitute the meat fillings of their empanadas. The most authentic Argentinian empanadas are filled with chicken or mondongo, which is a type of offal made of animal stomach-lining that is similar to tripe. However, as beef plays such an important role in Argentinian food, it is also a very common ingredient along with goat and lamb which are popular in some provinces.

    Argentinian empanada recipes tend to be fairly simple. To make traditional Argentinian chicken empanadas, all that is needed for the filling is chopped cooked chicken, chopped onion, spices of your choice, chicken stock and flour to thicken the mixture. Chili peppers can also be added to provide some heat. For the dough, all that is required is flour, water and lard to bind everything together. There are no real specific rules for what empanadas should contain and you can add whatever you like. Traditionally Argentinian people fill empanadas with leftovers from other meals to reduce kitchen waste.

    Empanadas are simple, tasty and convenient. Their popularity has spread beyond the traditional countries like Argentina to become truly international. These days it is not unusual to find bakeries or take-away in America that solely produce Argentinian empanadas, such is the universal appeal of this quintessentially Hispanic food item.


  3. Argentinian empanadas are considered to be some of the best in the world for their different cooking styles between the different regions of the country.Argentinian empanadas are considered to be some of the best in the world for their different cooking styles between the different regions of the country.
  4. Image result for empanada fillingwww.laylita.com

    Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely.Image result for empanada fillingwww.laylita.com

    Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely.

  5. Ingredients:

    Cooking spray

    2 cups shredded roast beef

    1 cup prepared salsa

    1/2 cup chopped roasted red bell peppers

    1/2 cup shredded Monterey Jack cheese

    1/2 cup shredded cheddar cheese

    1 teaspoon ground cumin

    2 9-inch refrigerated pie crusts

    1/2 cup sour cream

    1 tablespoon fresh lime juice

    2 tablespoons chopped fresh cilantro

    Salt and freshly ground black pepper

    Method:Ingredients:

    Cooking spray

    2 cups shredded roast beef

    1 cup prepared salsa

    1/2 cup chopped roasted red bell peppers

    1/2 cup shredded Monterey Jack cheese

    1/2 cup shredded cheddar cheese

    1 teaspoon ground cumin

    2 9-inch refrigerated pie crusts

    1/2 cup sour cream

    1 tablespoon fresh lime juice

    2 tablespoons chopped fresh cilantro

    Salt and freshly ground black pepper

    Method:

  6. Preheat the oven to 425ºF. Coat a large baking sheet with cooking spray.

    In a large bowl, combine the roast beef, salsa, roasted red peppers, both types of cheese, and cumin. Mix well to combine.

    Roll each pie crust into a 12-inch circle. Divide the beef mixture into four equal portions on top of one crust, placing one mound on each of four “quadrants.” Top with the second crust. Using a pizza slicer or pastry wheel, cut the circle into four equal wedges. Pinch the edges together to seal and transfer the empanadas to the prepared baking sheet. Using a fork, press into the edges of each empanada to ensure the seal. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during baking.

    Bake for 15 minutes, until the crust is golden brown.

    Meanwhile, to make the cilantro sour cream, in a small bowl, whisk together the sour cream, lime juice, and cilantro. Season to taste with salt and pepper.

    Serve the empanadas with the cilantro sour cream on the side for dipping.Preheat the oven to 425ºF. Coat a large baking sheet with cooking spray.

    In a large bowl, combine the roast beef, salsa, roasted red peppers, both types of cheese, and cumin. Mix well to combine.

    Roll each pie crust into a 12-inch circle. Divide the beef mixture into four equal portions on top of one crust, placing one mound on each of four “quadrants.” Top with the second crust. Using a pizza slicer or pastry wheel, cut the circle into four equal wedges. Pinch the edges together to seal and transfer the empanadas to the prepared baking sheet. Using a fork, press into the edges of each empanada to ensure the seal. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during baking.

    Bake for 15 minutes, until the crust is golden brown.

    Meanwhile, to make the cilantro sour cream, in a small bowl, whisk together the sour cream, lime juice, and cilantro. Season to taste with salt and pepper.

    Serve the empanadas with the cilantro sour cream on the side for dipping.

  7. The dough is super easy and perfect for a busy weeknight because it takes advantage of refrigerated pie crusts; they bake up to golden perfection and provide the ideal outer layer for the surprise inside. Make a double batch and freeze the extras (before baking).The dough is super easy and perfect for a busy weeknight because it takes advantage of refrigerated pie crusts; they bake up to golden perfection and provide the ideal outer layer for the surprise inside. Make a double batch and freeze the extras (before baking).
  8. PASTELITOS (MINI EMPANADAS)

    December 5, 2012 21 Comments

    Pastelitos Mini Empanadas

    Saturday we celebrated Little L’s first birthday party. I prepared a Dora inspired menu that included pastelitos. These were the most popular item on the menu. To take a look at what else I served at her party check out my previous post.

    What are pastelitos you ask? Well, pastelitos are a more buttery, flaky and delicate version of what you may know as empanada. In the Dominican Republic there are empanadas and pastelitos. Empanadas are larger in size with a half moon shape, the dough can be made of all purpose flour or cassava and these can be found sold at restaurants, street vendor stands and cafeterias. Pastelitos in the other hand are smaller, almost bite size (depending on how hungry you are) and are mostly made as appetizers for parties.

    The most popular pastelito filling is ground beef cooked with onions and peppers. Pieces of boiled egg or raisins are added to join the beef. Cheese is also a popular filling but it can be made of chicken, seafood, veggies any savory combination will do. In other Latin countries like Cuba pastelitos are sweet filled with fruit, Guava being the most popular flavor.

    In Latin America, other terms used for this concept (fried or baked pastries stuffed with sweet or savory fillings) are: pastelitos, pastelillos, empanadas, empanadillas, empanaditas. For some reason we tend to use diminutive terms almost with the intention of making them sound more tempting and delicious. “Ayy que rica esta empanadita”

    Dominican Pastelitos

    Combine lots of butter, flour and eggs.

    Pastelitos Mini Empanadas

    Mix all ingredients using your hands until you form a ball that does not stick to your hand.

    Pastelitos Mini Empanadas

    Roll with a rolling pin or a pasta machine until dough is about1/8 of an inch thick. I took the hard road and rolled all by hand, old school.

    Pastelitos Mini Empanadas

    Cut circles of about 3 inches of diameter.

    Pastelitos Mini Empanadas

    Top one disc with your favorite filling like cheese, ham, veggies, chicken, seafood or ground beef like in this case. Cover with another disc and seal with the help of a fork.

    Pastelitos Mini Empanadas

    Fry them with very hot oil and enjoy!

    Ingredients – Yields 50

    3 cups of flour

    1 teaspoon salt

    1 teaspoon baking powder

    1 1/2 stick of butter

    1/2 cup cold water

    2 eggs

    Filling of your choice (I used sauteed ground beef and raisins)PASTELITOS (MINI EMPANADAS)

    December 5, 2012 21 Comments

    Pastelitos Mini Empanadas

    Saturday we celebrated Little L’s first birthday party. I prepared a Dora inspired menu that included pastelitos. These were the most popular item on the menu. To take a look at what else I served at her party check out my previous post.

    What are pastelitos you ask? Well, pastelitos are a more buttery, flaky and delicate version of what you may know as empanada. In the Dominican Republic there are empanadas and pastelitos. Empanadas are larger in size with a half moon shape, the dough can be made of all purpose flour or cassava and these can be found sold at restaurants, street vendor stands and cafeterias. Pastelitos in the other hand are smaller, almost bite size (depending on how hungry you are) and are mostly made as appetizers for parties.

    The most popular pastelito filling is ground beef cooked with onions and peppers. Pieces of boiled egg or raisins are added to join the beef. Cheese is also a popular filling but it can be made of chicken, seafood, veggies any savory combination will do. In other Latin countries like Cuba pastelitos are sweet filled with fruit, Guava being the most popular flavor.

    In Latin America, other terms used for this concept (fried or baked pastries stuffed with sweet or savory fillings) are: pastelitos, pastelillos, empanadas, empanadillas, empanaditas. For some reason we tend to use diminutive terms almost with the intention of making them sound more tempting and delicious. “Ayy que rica esta empanadita”

    Dominican Pastelitos

    Combine lots of butter, flour and eggs.

    Pastelitos Mini Empanadas

    Mix all ingredients using your hands until you form a ball that does not stick to your hand.

    Pastelitos Mini Empanadas

    Roll with a rolling pin or a pasta machine until dough is about1/8 of an inch thick. I took the hard road and rolled all by hand, old school.

    Pastelitos Mini Empanadas

    Cut circles of about 3 inches of diameter.

    Pastelitos Mini Empanadas

    Top one disc with your favorite filling like cheese, ham, veggies, chicken, seafood or ground beef like in this case. Cover with another disc and seal with the help of a fork.

    Pastelitos Mini Empanadas

    Fry them with very hot oil and enjoy!

    Ingredients – Yields 50

    3 cups of flour

    1 teaspoon salt

    1 teaspoon baking powder

    1 1/2 stick of butter

    1/2 cup cold water

    2 eggs

    Filling of your choice (I used sauteed ground beef and raisins)

  9. Home » All » By Theme » Empanadas » How to make empanada dough for baking

    BY LAYLA PUJOL 88 COMMENTS

    How to make empanada dough for baking

    How to make empanada dough for baking

    Making homemade empanada dough is not as hard as you might think, especially if you have a food processor. And even if you don’t have one, it is still pretty easy to make by hand because the dough doesn’t need be overworked, and requires minimal kneading. Empanadas, also known as turnovers or hand pies, are one of my favorite foods. They’re so versatile and can be made with an infinite number of delicious fillings – you can be as creative as you want with empanada fillings. Empanadas are also the perfect way to use leftovers, especially when a) you don’t enough for a full meal of leftovers and b) you want something different.

    How to make empanada dough

    Easy recipe with step-by-step photos for homemade empanada dough.

    En Español

    Print

    How to make empanada dough for baking

    Rate this recipe

    1610 ratings

    Prep Time: 15 minutes

    Total Time: 1 hour, 15 minutes

    Author: Layla Pujol

    Yield: 12-15 medium size or 20-25 small empanada discs

    Easy recipe with step-by-step photos for homemade empanada dough.

    Ingredients

    3 cups all-purpose flour

    ¼ to 1/2 teaspoon salt

    6 oz unsalted butter (1 ½ sticks)

    1 egg

    1/4 cup to 1/2 cup of water or milk, adjust as needed to obtain a soft and smooth dough

    Instructions

    Making homemade empanada dough:

    Mix the flour and salt in a food processor.

    Add the butter and pulse

    Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.

    To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.

    Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).

    Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.

    Use immediately, or store in the refrigerator/freezer to use later.

    Assembling and baking the empanadas:

    To assemble the empanadas or turnovers, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed. Also, the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly.

    To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To the repulgue or churito, the curl type seal, use your fingers to twist the curl the edges. There are also empanada molds that you can buy and will help seal the empanadas.

    For best results, I recommend refrigerating for at least 30 minutes the empanadas before baking – this also helps them seal better and prevents the filling from leaking out.

    If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked).

    Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.

    Homemade baked empanada dough recipeHome » All » By Theme » Empanadas » How to make empanada dough for baking

    BY LAYLA PUJOL 88 COMMENTS

    How to make empanada dough for baking

    How to make empanada dough for baking

    Making homemade empanada dough is not as hard as you might think, especially if you have a food processor. And even if you don’t have one, it is still pretty easy to make by hand because the dough doesn’t need be overworked, and requires minimal kneading. Empanadas, also known as turnovers or hand pies, are one of my favorite foods. They’re so versatile and can be made with an infinite number of delicious fillings – you can be as creative as you want with empanada fillings. Empanadas are also the perfect way to use leftovers, especially when a) you don’t enough for a full meal of leftovers and b) you want something different.

    How to make empanada dough

    Easy recipe with step-by-step photos for homemade empanada dough.

    En Español

    Print

    How to make empanada dough for baking

    Rate this recipe

    1610 ratings

    Prep Time: 15 minutes

    Total Time: 1 hour, 15 minutes

    Author: Layla Pujol

    Yield: 12-15 medium size or 20-25 small empanada discs

    Easy recipe with step-by-step photos for homemade empanada dough.

    Ingredients

    3 cups all-purpose flour

    ¼ to 1/2 teaspoon salt

    6 oz unsalted butter (1 ½ sticks)

    1 egg

    1/4 cup to 1/2 cup of water or milk, adjust as needed to obtain a soft and smooth dough

    Instructions

    Making homemade empanada dough:

    Mix the flour and salt in a food processor.

    Add the butter and pulse

    Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.

    To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.

    Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).

    Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.

    Use immediately, or store in the refrigerator/freezer to use later.

    Assembling and baking the empanadas:

    To assemble the empanadas or turnovers, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed. Also, the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly.

    To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To the repulgue or churito, the curl type seal, use your fingers to twist the curl the edges. There are also empanada molds that you can buy and will help seal the empanadas.

    For best results, I recommend refrigerating for at least 30 minutes the empanadas before baking – this also helps them seal better and prevents the filling from leaking out.

    If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked).

    Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.

    Homemade baked empanada dough recipe

  10. Dough for empanadas mendocinas – makes about 20 medium or 30 small empanadas:

    3 cups flour

    1 egg yolk

    ½ cup of grasa - lard or butter or mix of both

    ¾ cup to 1 cup of warm milk

    ½ tsp salt

    Beef picadillo filling

    1 lb ground beef

    2 white onions, diced, about 3 cups

    1/2 cup lard or butter

    2 tbs smoked paprika

    2 tsp chili powder or any ground hot pepper, adjust to taste

    1 tbs finely chopped fresh oregano

    ½ tbs ground cumin

    1 bunch green onions, finely chopped

    3 hard boiled eggs, sliced

    ¼ cup sliced green olives

    Salt and pepper to taste

    1 egg, white and yolk separated and lightly whiskedDough for empanadas mendocinas – makes about 20 medium or 30 small empanadas:

    3 cups flour

    1 egg yolk

    ½ cup of grasa - lard or butter or mix of both

    ¾ cup to 1 cup of warm milk

    ½ tsp salt

    Beef picadillo filling

    1 lb ground beef

    2 white onions, diced, about 3 cups

    1/2 cup lard or butter

    2 tbs smoked paprika

    2 tsp chili powder or any ground hot pepper, adjust to taste

    1 tbs finely chopped fresh oregano

    ½ tbs ground cumin

    1 bunch green onions, finely chopped

    3 hard boiled eggs, sliced

    ¼ cup sliced green olives

    Salt and pepper to taste

    1 egg, white and yolk separated and lightly whisked

  11. Empanada dough

    Mix the flour and salt in a food processor, pulse until well combined.

    Add the lard or butter, blend well.

    Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.

    Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.

    On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).

    Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.

    Beef picadillo filling and empanada assembly:

    Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.

    Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.

    Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.

    Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.

    To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.

    Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.

    Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.

    Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.

    Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.

    Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.

    Serve warm with chimichurri sauce or other dipping sauces.Empanada dough

    Mix the flour and salt in a food processor, pulse until well combined.

    Add the lard or butter, blend well.

    Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.

    Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.

    On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).

    Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.

    Beef picadillo filling and empanada assembly:

    Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.

    Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.

    Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.

    Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.

    To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.

    Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.

    Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.

    Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.

    Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.

    Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.

    Serve warm with chimichurri sauce or other dipping sauces.

  12. Chimichurri sauce recipe made with oregano, parsley, garlic, olive oil, balsamic vinegar, chili powder, and green onions.

    Ingredients

    3 tbs finely chopped fresh oregano

    2 tbs finely chopped parsley

    4 garlic cloves, minced

    2 tbs balsamic vinegar

    5 tbs olive oil

    1 tsp chili powder - optional

    3 tbs finely chopped scallions or green onions

    Salt and pepper to taste

    Instructions

    Combine all of the ingredients in a jar or container with a tight lid and shake well.

    Refrigerate until ready to use (but use the same day).Chimichurri sauce recipe made with oregano, parsley, garlic, olive oil, balsamic vinegar, chili powder, and green onions.

    Ingredients

    3 tbs finely chopped fresh oregano

    2 tbs finely chopped parsley

    4 garlic cloves, minced

    2 tbs balsamic vinegar

    5 tbs olive oil

    1 tsp chili powder - optional

    3 tbs finely chopped scallions or green onions

    Salt and pepper to taste

    Instructions

    Combine all of the ingredients in a jar or container with a tight lid and shake well.

    Refrigerate until ready to use (but use the same day).

Empanada fillings

Empanadas are a very versatile dish. These delicious bundles can be prepared with so many different types of fillings, from traditional savory fillings to mouthwatering sweet fillings. There are very traditional fillings, called rellenos or condumios in Spanish, that are different from one country to another. Even within the same country, different regions might have specific empanadas that they are known for. However, when it comes to options for empanada fillings, the sky is the limit, you can stick to the classic fillings or you can create your own based on inspiration from other dishes. You can combine flavors and ingredients that you love, or simply use the ingredients you have available at the moment.

Huevos Rancheros

Huevos Rancheros

Huevos Rancheros

 Huevos Rancheros is a very typical Mexican breakfast. Fast and delicious.

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Huevos Rancheros

Use any style egg you like
Author Laurie

Ingredients

  • 8 tortillas
  • 1 cup Salsa
  • 8 eggs (fried, poached, or scrambled)
  • 1 avocado
  • 1 cup refried beans

Instructions

  1. Warm beans and salsa. Set aside. Fry tortillas on both sides in hot oil and dip in the warmed salsa, coating both sides. 

  2. Prepare the way you like it.  Place a tortilla on each individual dish and top with refried beans and with an egg. Spoon salsa evenly over eggs and top with avocado slices. 

Mexican Corn Pudding with  Salsa Verde

Mexican Corn Pudding with Salsa Verde

Mexican Corn Pudding with Salsa Verde

 Pudín de Elote con Sala Verde

Mexican Corn (Elote) Pudding with Verde Salsa is similar to a Souffle or Quiche dish. Mexican Corn (Elote) Pudding is delicious served alone or with the Salsa.  Wonderful as the main entrée or a side dish for Brunch, Lunch, or Dinner, with a salad, grilled meats or fish or your favorite dish. The Salsa Verde (salsa means sauce) is excellent. For those of you who are nervous about “salsa” being spicy hot, this salsa is not but if you want you can add a Serrano chilies to heat things up if you like. Elote is corn that is not as sweet as the corn commonly sold in the U.S. but is best for this dish if you can get it, but regular corn is great too!

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Mexican Corn Pudding with Verde Salsa

Mexican Corn Pudding with Verde Salsa is a wonderful dish that can be the main entree or a side dish. Great for Thanksgiving Dinner!
Course Main Course, Side Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 799 kcal
Author Laurie

Ingredients

Corn Pudding

  • 2-3 Tbsp Parmesan cheese
  • 1 tsp butter to grease the dish
  • 8 cups corn or elote (Mexican corn) about 6-7 ears of corn
  • 1 cup milk
  • 6 eggs separated, room temperature
  • 6 Tbsp butter soft
  • 1/2 cup onion chopped
  • 3/4 cup flour or masa
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 1/2 cups Chihuahua cheese or Monterey Jack or Cheddar Cheese
  • 1 poblano chile roasted, peeled and cut into 1/4 " strips
  • 1/2 red bell pepper roasted, peeled and cut into 1/4 " strips

Sauce

  • 4 cups water
  • 1 poblano chile roasted, peeled and cut into 1/4 " strips
  • 1 red bell pepper roasted, peeled and cut into 1/4 " strips
  • 1 cups spinach
  • 1/4 cup onion chopped
  • 1/4 cup cilantro
  • 3 garlic cloves minced
  • 2 bay leaves
  • 1/4 cup butter
  • 3 Tbsp flour
  • 1 cup milk
  • 1 tsp bouillion chicken or vegetable
  • 1 tsp Maggi Seasoning *optional- Maggi is Mexican seasoning liquid
  • 1/4 cup sugar
  • serrano chilies to taste

Instructions

Corn Pudding

  1. Preheat oven to 375 degrees. Butter the sides of your baking dish or ramekin then sprinkle the surface with Parmesan cheese. This adds extra good flavor and helps the pudding rise. Set aside the dish.
  2. You have a choice in your baking method for this dish. The dry oven method is the regular baking method and the bain marie (ban mah-REE) method which is the fancy term for a hot water bath. The hot water evenly distributes heat around the pudding, so that you end up with a soft, never dry and thoroughly cooked pudding. This method you need to add about 10 to 15 minutes to the total cooking time.
  3. For the bain marie method you will need two pans—one large and one small. For the small pan, glass or porcelain is best. The larger pan, ideally a roasting dish, should have high sides. The small pan should fit, with a 1/2- to 1-inch gap around it. If you use ramekins nestle fairly close and line the larger pan dish with a clean kitchen towel on the bottom. This keeps the ramekins from slipping once you pour in the water.
  4. Add the chopped onion to the skillet with 1 tablespoon butter and cook until onion is fragrant and translucent (but not browned). Remove from heat and set aside.
  5. In a food processor puree the corn with only enough milk ( a little bit at a time) to make a smooth thick puree, not to exceed 1 cup milk, and add the onion and remaining butter. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder, fold into corn mixture.
  6. Whisk the egg whites to soft peaks, (don't overwhisk the egg whites). Lighten the pudding base by mixing in 1/4/-1/3 of the whipped egg whites into the custard base before gently folding in the remaining egg whites, so as to reduce egg white deflation as much as possible, into corn mixture, alternating with the shredded cheese. Mix only until the point where the streaks of white disappear. Spoon into the prepared baking dish or ramekin, filling 3/4 full. Level off the top of the pudding with a knife. Run your finger around the top edge of the mixture to help it rise and make a finished look. Garnish with strips of chile and red bell pepper.
  7. Set up your dishes for the bain marie, the larger with the smaller inside. Use a tea kettle to heat your water, the spout makes pouring water much easier, reducing the likelihood of splashing. Arranged the dishes in the oven, carefully pour the water into the larger dish and around the sides of the smaller one. The water just needs to come halfway—not all the way—up the sides of the smaller dish. If there’s too much water, it can splash into the custards and ruin them. If there’s too little, they won’t cook properly. Check on the water level as the custard cooks, making sure that it stays high enough. If it starts to evaporate too quickly, just pour in more hot tap water using a kettle (or a glass measuring cup with a spout). *If you pull out the oven rack and filling the dish with water right there, you avoid the danger spills.
  8. BaKe in the center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean the top will be golden brown, 30 to 40 minutes, 20 to 25 minutes for the ramekin. Once your pudding is cooked, just remove the smaller pan from the oven. Set it on a rack to cool, turn your oven off, and wait a bit. Once the oven is cool, remove the pan of water. It will still be warm, but it shouldn’t splash or spill and be as dangerous. Remove from oven and let cool for 10 minutes before cutting. Casserole will firm up and deflate slightly as it cools. Cut into squares. Serve warm or at room temperature. Serve with the sauce.
  9. Top with sauce. *Chihuahua, a white cow's-milk cheese, also known as asadero or Oaxaca cheese, becomes soft and stringy when heated and is therefore good for melting. Monterey Jack is a good substitute

Sauce

  1. Bring 4 cups of water to a boil in a large sauce pan. Add remaining ingredients and boil until vegetables are tender;, about 10 minutes. Discard bay leaves. Drain, reserving ½ cup cooking liquid. Transfer vegetables and reserved cooking liquid to blender. Blend mixture.
  2. *You can make the pudding ahead of time and bake it off when you're ready. This is a great party or holiday dinner tip. Prepare the day before, cover and refrigerate them and take them to room temperature before you bake them off. It can be refrigerated for up 2 to 3 days.

Recipe Notes

These are a few of the items you will find in the CookingTodayStore. Click on the item below for more information.

HIC Ramekins, Fine White Porcelain Souffle, 3.5-Inch, 6-Ounce Capacity, Set of 6      Corelle Square Round 1-1/2-Quart Serving Bowl      VAPSINT New Arrival Flex 4 Pieces Heat Resistant Silicone Spatula Set,Mixer Colors Cooking Silicone Spatula Set     Bamboo Placemats Set of 4 - Everyday Use, Easy to Clean, High Quality Natural Bamboo With Black Border

Nutrition Facts
Mexican Corn Pudding with Verde Salsa
Amount Per Serving
Calories 799 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 17g 85%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 275mg 92%
Sodium 838mg 35%
Potassium 1459mg 42%
Total Carbohydrates 115g 38%
Dietary Fiber 12g 48%
Sugars 34g
Protein 26g 52%
Vitamin A 150%
Vitamin C 72%
Calcium 27%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.

Enchiladas Verde- Enchiladas with Green Sauce

Enchiladas Verde- Enchiladas with Green Sauce

Enchiladas Verde

(Enchiladas with Green Sauce)

Enchiladas Verde (Enchiladas with Green Sauce)  is absolutely delicious. The sauce is a Mole Verde with a thick texture and rich flavor from the sesame seeds and nuts.
The filling can be changed to be cheese or other meats, and the sauce is so versatile to taste great that no matter what the filling this meal will be a success. The sauce heat will vary very much with the number of serranos you choose to use. This sauce tends to thicken the more as it stands so it may require broth for diluting. For this one time, I made the enchiladas with blue corn tortillas, regular are great too.

Menu Idea:

Enchiladas Verdes- Enchiladas with Green Sauce

 Sopa Seca de Arroz- Mexican Rice

Black Beans

Corn with Peppers

Green Salad

Flan

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Enchiladas Verde- Enchiladas with Green Sauce

Classic Mole Verde Enchiladas at their best. This Mole Verde can also be used to cook chicken and serve in with rice.
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 enchladas
Calories 408 kcal
Author Laurie

Ingredients

Filling

  • 2 chicken breast or 3-4 cups of cheddar cheese for vegetarians version
  • 1 cup chicken stock or vegetable stock
  • 6 oz farmers cheese or cottage cheese
  • 2 cup sour cream or Mexican Creama
  • 3/4 cup onion chopped, sauted or grilled
  • 3 tea Oil

Sauce

  • 6 oz tomatillas canned or 8 fresh tomatillas
  • 6 poblano chilies choped up
  • 1-2 serrano chili minced
  • 3 cups chicken broth or vegetable broth
  • 1/2 cup cilantro minced
  • 1 tsp oregano
  • 4 garlic cloves minced
  • 1/3 cup cheddar cheese grated
  • 1/3 cup peanuts shelled & toasted
  • 1/3 cup pumpkin seeds toasted
  • 1/3 cup sesame seeds toasted
  • 1/4 cup sour cream or creama
  • 1 tea salt
  • pepper to taste
  • 12 tortillas
  • 2 Tbsp sesame seeds toasted for the garnish

Instructions

Filling

  1. Place chicken breast in a saucepan, pour in the stock and bring to a boil over high heat. Reduce the heat to low, cover the pan, and simmer the breast for about 20 minutes, or until they are tender, but not falling apart. Transfer the breast to a plate and reserve the stock. When the chicken is cool enough to handle, remove the skin and bones, discard. Shred the chicken into small pieces.
  2. Drain the cheese then beat the farmer’s cheese (farmers cheese is similar to large curd cottage cheese) until it is smooth, then add in 1/2 cup of the sour cream. Add onions and chicken, mix thoroughly, and put aside.
  3. Pour in the remaining 1 1/2 cups sour cream, salt, and pepper and blend for 10 seconds longer. Scrape the puree into a large bowl.
  4. The vegetarian version is just as good as the chicken. If you have both chicken eaters and vegetarians at the table, both will be equally satisfied.

Sauce

  1. Roast the poblano chilies and remove skin and seeds. Toast seeds and nuts. Save about 2 to 3 tablespoons of the toasted nuts to garnish the finished enchiladas. Cut the chilies coarsely and place them in the food processor or blender. Add the tomatillos, serrano’s, cilantro, oregano, toasted nuts and seeds, and the broth. Blend until smooth. Simmer over very low heat for 30 to 45 minutes.
  2. Preheat oven to 350 degrees. Place some sauce on the bottom of you baking dish. In the heavy skillet, add some oil. Dip a tortilla in the sauce, carefully drop it in oil (it will splatter), fry for about 1 minute on each side. Transfer to a plate and add about 1/4 cup filling. Fold in half and then roll. Arrange in a single layer with the seam side down. When all the tortillas are finished pour the remaining sauce over them, sprinkle the top with chopped onion, cheese, nuts and any remaining filling. Bake for 15 minutes or until the cheese has melted.
  3. Garnish with toasted nuts, chopped onion and some sour cream (creama). Freeze any Enchiladas you will not need before baking. Refrigerate any leftovers that you bake.
  4. *NOTE: If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. Broil chiles, garlic, onion and fresh tomatillos on rack of a broiler pan or grill 1 to 2 inches from the heat, turning as needed, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chiles, remove seeds. Purée all ingredients in a blender.

Recipe Notes

Mexican Cazuela - Mini, Unlidded - Lead FreeThis is a lead free baking dish perfect for your ENCHILADAS MOLE VERDES

These are a few of the items in the Cooking Today Store, Click on the image for more information.

The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados    3dRose Arizona, Tucson, Tubac. Traditional Hand-Painted Mexican Pottery. Two Tone Black Mug, 11 oz, Black/White     Colored Table Runner With Diamante Strip And Tassels (13inch x 72inch) (Silver)

 

Nutrition Facts
Enchiladas Verde- Enchiladas with Green Sauce
Amount Per Serving
Calories 408 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 10g 50%
Trans Fat 0.004g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 40mg 13%
Sodium 597mg 25%
Potassium 328mg 9%
Total Carbohydrates 28g 9%
Dietary Fiber 4g 16%
Sugars 3g
Protein 18g 36%
Vitamin A 11%
Vitamin C 49%
Calcium 24%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Shrimp Ceviche with Mango and Avocado

Shrimp Ceviche with Mango and Avocado

 

 

Ceviche is a raw fish, shrimp or tofu marinated lime juice. It is prepared in most Latin American countries and in the Philippines.   The raw fish or shrimp is cooked in the lime juice acids. The list of seafood dishes prepared in the way is endless but ceviche is the most common This is a beautiful and colorful dish, Shrimp Ceviche with Mango and Avocado is a fast and easy dish and can be served as an appetizer or salad.

*For more information regarding mangos please check The Story Behind Mangos

 

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Shrimp Ceviche with Mango and Avocado

Beautiful colorful Shrimp Ceviche with Mango and Avocado
Prep Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 233 kcal
Author Laurie

Ingredients

  • 1 lb shrimp medium size
  • 3/4 cup lime juice
  • 1 jalpeno minced
  • 1/2 cup cilantro minced
  • 1 avacado ripe cut into bite size pieces
  • 1 mango ripe cut into bite size pieces
  • 1/2 red onion minced
  • salt and pepper to taste
  • lime slices for garnish
  • Valentino Salsa optional

Instructions

  1. If the shrimp is fresh, clean and devein the shrimp and cut into small bite size pieces. **If the shrimp is farm raised or frozen and not cooked, bring a pot of salted water to a boil, and add the juice of one lime to the pot. Add the shrimp to the boiling water and remove from the heat. Allow the shrimp to sit for about 3 minutes, until just pink and cooked through. Drain shrimp and place in ice water to stop the cooking. Then clean and devein the shrimp. Cut into small bite size pieces.
  2. Place shrimp in a nonreactive bowl (for example a glass bowl). Add the lime juice and toss well. The juice should cover the shrimp. Place in the refrigerator for about 15 minutes or until the shrimp turn pink and no longer any grey is gone.
  3. Finely mince the jalapeno (removing seeds and veins, if you desire less heat). Cut the avocado and the mango into small bite size cubes. Coarsely chop most of the cilantro, reserving a few leaves for garnish. Toss the chopped cilantro and other ingredients with the shrimp.
  4. Chill for 15 minutes or until ready to serve. Ceviche is best eaten within an hour of preparation. Serve with hot sauce on the side with some lime slices as a garnish.
  5. Serving suggestions: 1. Place a bed of salad greens on a place. Take in half of an avacado and fill with the ceviche. 2. Place in a small bowl and gently press down to form a half circle, flip it over onto a serving plate and surround with tortilla chips. 3. Place on a tostada and cover with ceviche, garnish with cilantro and maybe some avacado.

Recipe Notes

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DII 100% Cotton, Basic Everyday 18x18     Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen     Victorinox 4-Inch Swiss Classic Paring Knife with Straight Blade, Spear Point, Black     Zwilling J.A. Henckels 2-Stage Manual Knife Sharpener in Grey/Black  
Nutrition Facts
Shrimp Ceviche with Mango and Avocado
Amount Per Serving
Calories 233 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 172mg 57%
Sodium 186mg 8%
Potassium 693mg 20%
Total Carbohydrates 18g 6%
Dietary Fiber 5g 20%
Sugars 8g
Protein 25g 50%
Vitamin A 52%
Vitamin C 69%
Calcium 10%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.
Chile Rellenos a la Chilapense- Poblano Chili Filled with Beef Picada

Chile Rellenos a la Chilapense- Poblano Chili Filled with Beef Picada

Chile Rellenos a la Chilapense-

Poblano Chili Filled with Beef Picada

Chile Rellenos are found throughout Mexico, each state has their own culinary traditional style. This recipe Chile Rellenos a la Chilapense- Poblano Chile filled with Beef Picada comes from Chilipa in the state of Guerrero. This is filled with meats, fruit and nuts and raisins and covered with an egg white batter and fried and covered with a simple tomato sauce. The Picada is also served in tacos, enchiladas, and alone.  It has a very rich flavor.

For more information regarding Chilies please read A Basic Guide for Cooking with Fresh and Dried Chile Peppers I go into detail regarding this.

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Chile Rellenos de Picadillo- Poblano Chili Filled with Beef Picada Style

This recipe Chile Rellenos a la Chilapense- Poblano Chili filled with Beef Picada comes from Chilipa in the state of Guerrero. This is filled with meats, fruit and nuts and raisins and covered in an egg white batter and fried and covered with a simple tomato sauce.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 chilies
Calories 744 kcal
Author Laurie

Ingredients

  • 3 garlic clove, minced
  • 1 pound pork in 1 inch cubes
  • 1 pound beef in 1 inch cubes
  • 1 onion chopped
  • 3 Tbsp Oil
  • 1 large potato chopped
  • 2 apples cored, peeled, chopped
  • 1/2 cup beef broth
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp chili powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1/4 tsp cloves
  • 1/2 tsp pepper
  • 3/4 cup raisins
  • 1/2 cup sliced almonds toasted

Chilies

  • 12 poblano chilies roasted and cleaned
  • 1 cup flour plus more if needed
  • 6 eggs separated
  • 1/2 tsp salt
  • 1 cup Oil or more to fry the stuffed peppers

Sauce

  • 1 cup broth and water
  • 2 pounds roma tomatoes chopped
  • 6 garlic cloves minced
  • 1 onion chopped
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground cumin
  • 2-3 Tbsp fresh cilantro chopped
  • fresh cilantro sprigs for garnish

Instructions

Filling

  1. Mince the garlic. Chop the meat into small cubes. Or-Using the metal blade of the food processor, drop the garlic through the feed tube with the motor running to mince. Remove all bone and fat from the meat. With motor running add 1/3 of the meat to the work bowl. Pulse until the meat is chopped to a medium texture. Remove and set aside. Repeat until all meat is chopped.
  2. Heat the oil in a 12-inch skillet and sauté the onion over medium heat for 5 minutes. Add the meat and sauté, stirring constantly, until browned. Sauté onions and chilies
  3. Add chopped potatoes and apples to the skillet together with stock and vinegar, simmer 15 minutes. Add tomatoes and herbs; cook another 20 minutes, stirring occasionally.Stir almonds into the picadillo,
  4. Fill the roasted chiles with the filling.

Sauce

  1. Combine tomatoes, onions, and garlic in a food processor or blender and blend until smooth. In a skillet, heat the oil over moderate heat sauté onion and garlic for 5 minutes. Add the puree and liquid and spices; cook uncovered, stirring occasionally for 5 minutes. Stir in the cilantro, salt, and pepper. Cook the sauce for 10 to 20 minutes until thickened.

Chili

  1. Clean well the bowl for the egg whites, the slightest fat will prevent them whipping properly and forming the best peaks. Separate the eggs; then let them come to room temperature. Make sure there are no traces of yolk in the whites. Beat egg whites until they form stiff peaks then stir in the yolks one at a time.
  2. Spread the flour on a plate and roll carefully each chili in it, shake off excess flour. Over lap the chili where it is cut open to keep the filling in place. Dip each chili in the egg whites batter and spoon egg batter over the chili to coat completely. Heat the oil in a wide skillet. When hot add one or two chilies at a time and fry until golden on both sides. Test your oil by placing a small amount of the egg mixture in the hot oil. Itf it quickly turns golden the oil it hot enough to cook with. Over crowding the pan will make the heat go down go down and the chili Rellenos will be greasy. If the oil is to hot the egg will quickly burn and ruin the Relleno. Drain Relleno on a paper towel.
  3. Serve one to two chilies person, top with the sauce and garnish with the cilantro. Serve with rice and beans and salad.
  4. *NOTE: You may prepare the filling, the sauce and grill the chilies a day ahead of time and at the last minute dip the chili in the egg batter. You can also prepare them in the egg batter and keep them warm in the oven while you finish all of the chilies. If you prepare the chilies, with the egg batter on them to far in advance the egg whites will fall. The flavor is still good but they do not look as light.

Recipe Notes

These are a few of the items in the Cooking Today Store. Click on the image for more information.

Mexican Cazuela - Mini, Unlidded - Lead Free Perfect Mexican dish for the Chile Rellenos Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Omelette Fry Pan, 10-inch and 12-inch Set, Black     KitchenAid KHB2351OB 3-Speed Hand Blender - Onyx BlackLatest 2-pc Kitchen Spatula Set - Lifetime Replacement Warranty - Multipurpose Solid And Slotted Spatulas -Nylon Utensils That Never Scratch Nonstick, Enamel, Teflon, Glass And Pyrex Pots And Pans      

Nutrition Facts
Chile Rellenos de Picadillo- Poblano Chili Filled with Beef Picada Style
Amount Per Serving
Calories 744 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 8g 40%
Polyunsaturated Fat 13g
Monounsaturated Fat 14g
Cholesterol 164mg 55%
Sodium 751mg 31%
Potassium 1251mg 36%
Total Carbohydrates 67g 22%
Dietary Fiber 9g 36%
Sugars 20g
Protein 31g 62%
Vitamin A 35%
Vitamin C 164%
Calcium 9%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.