• 4/8 Nat Empanada Day - 5

    From Dave Drum@1:18/200 to All on Sun Apr 7 16:52:55 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Empanadas De Chipilin
    Categories: Greens, Beans, Cheese, Breads
    Yield: 10 servings

    1 lb Medium or fine-grind fresh
    - corn masa for tortillas
    1/3 c Chopped fresh chipilin or
    - mature spinach, swiss
    - chard or Tuscan kale
    1 ts Kosher salt
    1 1/4 c Refried black beans
    2 oz Queso Cotija or queso
    - fresco; crumbled, more to
    - serve
    3 c Oil; for frying
    Crema and pico de gallo, to
    - serve

    In a large bowl, knead the masa, chipilĂ­n, salt and 2
    tablespoons water with your hands until the ingredients
    are well incorporated and the mixture is soft and
    pliable but doesn't stick to your hands, 3 to 5 minutes.
    If it's still dry or crumbly or if it sticks to your
    hands, add another tablespoon or 2 of water and continue
    to mix. Cover the bowl with plastic wrap, and let the
    masa rest for 30 minutes.

    Cut and remove the zip-top from a 1-gallon freezer bag.
    Cut the sides of the bag, so that you have 2 square
    pieces of plastic. If you have a tortilla press, use it
    here and trim the sides of the bag to fit the flat
    surface of the press.

    Divide the dough into 10 balls about (1 1/2" in diameter
    and about 50 grams apiece). Arrange on a sheet pan and
    keep covered with a damp kitchen towel while you press
    and fill the empanadas.

    Fill a Dutch oven or other heavy deep pot with oil so
    that it comes up about 3/4" up the sides. Heat on high
    until the oil reaches a temperature of 400 degrees. (You
    may need to adjust the heat to maintain the temperature
    as you fry the empanadas.)

    Line the tortilla press, if using, with the cut plastic
    (or use a smooth, flat-bottomed skillet), and working
    with a ball at a time, press each portion of masa into a
    6 1/2" round and remove the top sheet of plastic.
    Arrange 2 tablespoons of beans (if using canned, use
    heaping tablespoons to use the whole can) in a line down
    the center of the masa, leaving about 1/2" of space
    between the edge of the masa and the filling. Top with a
    teaspoon of queso. Using the bottom piece of plastic to
    help you, fold the plastic in half so that the two sides
    of the masa close over the filling. Pinch the plastic
    just outside of where the edges of the masa come
    together to seal the empanada. Peel off the plastic and
    transfer empanada to a sheet pan. Repeat with remaining
    masa and filling.

    Using a metal spatula, lower a single empanada into the
    hot oil. Spoon hot oil over the top for about 15
    seconds, to seal the top side. Continue cooking until
    the empanada is golden brown and crispy, about 90
    seconds per side. Transfer to a wire rack and repeat
    with the remaining empanadas.

    Top warm empanadas with a drizzle of crema and a
    sprinkle of queso. Serve with pico de gallo alongside.

    By: Rick A. Martinez

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    Yield: 10 empanadas

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