Empanadas de pollo

empanadas_de_pollo

Empanadas de pollo are a delicious and traditional Mexican dish that originated in Spain. These small, hand-held pies are packed full of flavorful chicken filling and wrapped in a flaky, golden crust. They are perfect for a quick and satisfying snack or can be served as part of a larger meal.

Mexican cuisine is known for its bold flavors, bright colors, and variety of spices, and these empanadas are no exception. The chicken filling is made with a range of traditional Mexican flavors, such as cumin, paprika, and cayenne pepper, as well as onions, garlic, and tomatoes, which provide a rich and hearty taste.

To make these empanadas, you will need to create a basic dough mixture consisting of flour, baking powder, and salt. After mixing these ingredients together, you will add in butter, egg, and ice water to create a smooth dough. The dough is then rolled out and cut into circles using a pastry cutter or cookie cutter.

The chicken filling is made separately and can be customized to your liking. You can use leftover chicken or cook fresh chicken breasts, then shred them into small pieces. The chicken is cooked with onions, garlic, tomatoes, and a variety of spices, including ground cumin, chili powder, and oregano. Once the chicken mixture is cooked, it is cooled and then added as the filling for the empanadas.

To assemble the empanadas, you will place a small amount of filling onto each dough circle, then seal the edges together by crimping with a fork. The empanadas are then baked in the oven until the crust is golden brown and crispy.

There are many ways to serve these empanadas de pollo. They can be paired with a side salad or served alongside traditional Mexican dishes, such as rice and beans. They also make a great appetizer or snack and can be served hot or cold.

In addition to their delicious taste, empanadas de pollo are also convenient and easy to make. The dough and chicken filling can be made ahead of time and stored in the fridge until ready to use. They can also be frozen and reheated for a quick and easy meal on the go.

Overall, empanadas de pollo are a tasty and versatile Mexican dish that is sure to delight any palate. With their bold flavors, crispy crust, and savory filling, they are a must-try for anyone looking to experience the best of Mexican cuisine.

Ingredients:

For the Dough:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable shortening
  • 1/4 cup unsalted butter, chilled and cut into small pieces
  • 1/2 cup cold water

For the Filling:

  • 1 lb cooked and shredded chicken breast
  • 1/2 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 jalapeno, seeded and finely chopped
  • 1/2 cup tomato sauce
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 1/4 cup fresh cilantro leaves, chopped

For Frying:

  • 2 cups vegetable oil

Instructions:

  1. To make the dough, combine the flour, baking powder, and salt in a large mixing bowl.

  2. Add the shortening and butter, and use a pastry blender or your fingers to work the fat into the flour until the mixture resembles coarse crumbs.

  3. Gradually add the cold water, a little at a time, stirring with a wooden spoon until the dough comes together in a ball.

  4. Turn the dough out onto a lightly floured surface and knead gently for about 1 minute. Wrap in plastic wrap and refrigerate for at least 1 hour.

  5. To make the filling, heat a skillet over medium heat and add the onion, garlic, and jalapeno. Cook until the onion is translucent, about 5 minutes.

  6. Add the shredded chicken and stir to combine. Add the tomato sauce, cumin, chili powder, paprika, salt, and pepper. Stir until everything is evenly distributed. Cook for another 5 to 7 minutes, or until the chicken is heated through.

  7. Stir in the chopped cilantro leaves and remove the skillet from the heat.

  8. Preheat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

  9. On a lightly floured surface, roll out the chilled dough into a large circle about 1/4 inch thick.

  10. With a round cookie cutter or glass, cut out circles of dough about 4 inches in diameter.

  11. Place a spoonful of chicken filling in the center of each dough circle. Fold the circle in half and press the edges together with your fingers to seal.

  12. Fry the empanadas in the hot oil, in batches if necessary, until golden brown on both sides, about 3 to 4 minutes per side.

  13. Remove with a slotted spoon and drain on paper towels.

  14. Serve hot and enjoy!