Created by: Yvette Marquez-Sharpnack, Muy Bueno
Every culture has a dumpling recipe, and empanadas are preferred South of the Border style. Once the prep and pressing is done, try dipping these warm bundles in salsa or sour cream.
- 6 cups water
- 2 pounds skinless, boneless chicken breasts
- 4 tsp. salt, divided
- 1 whole clove garlic
- 1 medium yellow onion, quartered
- 1 large vine-ripened tomato, quartered
- 1 (7-ounce) can chipotle peppers in adobo sauce
- 1/4 cup canola oil
- 1 large yellow onion, chopped
- 3 large vine-ripened tomatoes, chopped
- 1 clove garlic, chopped
- 2 cups masa harina
- 1 cup all-purpose flour
- 1 Tbsp. baking powder
- 1 tsp. vegetable shortening
- 1/2 tsp. salt
- 2 1/2 cups warm water
- Olive oil for empanada maker
- Chicken tinga:
In a large stockpot, over medium to high heat, add water, chicken, 2 tsp. salt, whole clove garlic, and quartered onion. Cover and simmer for about 30 minutes. Remove the chicken from the broth and allow to cool. When the chicken is cool, shred it. Reserve chicken and broth.
- In a blender, put the boiled onion and garlic clove, the quartered tomato, chipotle peppers including adobo sauce, 2 tsp. salt, and enough chicken broth to fill the blender half way. Puree until smooth.
- Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes. Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.
- Add the shredded chicken, the chipotle sauce from the blender, and more chicken broth if it is too dry. Bring to a boil, reduce heat, and simmer for 10 minutes. Add salt to taste.
- Molote dough
In a large bowl thoroughly mix the flours and baking powder. Add the shortening and salt and mix well. Add water to give the dough the consistency of soft cookie dough. Divide into 12 balls and cover with plastic wrap.
- Using a tortilla press, flatten a ball of the dough between sheets of plastic to make a medium-large (5 to 6-inch) tortilla. Remove the top piece of plastic.
- Brush each mold of the empanada maker with olive oil.
- Add the tortilla to the empanada maker; add your warm chicken tinga filling on half of the tortilla, and fold over to close the molotes. The molotes will be sealed with the empanada maker. Brush the top of each empanada with olive oil.
- Preheat an empanada maker. Once the green light is on close the lid and bake for 8 to 10 minutes, until golden brown.
- Keep warm in the oven at about 250 degrees F. Best when served warm.