empanada

Chili Pasta Empanaditas with Cheese – Mexican Recipe

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Today we would like to thank María de Lourdes Juárez Grajeda for sending us this very appetizing recipe that everyone can enjoy.

material:

  • 200g past chilli** (see last note)
  • 1/2 cup bay cheese or shredded Chihuahua cheese.
  • 1/2 cup chopped white onion
  • 1 Cut the tomatoes into small pieces.
  • Finely chop 2 cloves of garlic.
  • 2 tablespoons cooking oil
  • 1kg.flour
  • 3 tablespoons vegetable butter
  • 1 teaspoon salt
  • Water – as needed
  • 1 tablespoon baking powder
  • 1 beaten egg – for coating the empanadas

Please feel free to tell us anything:

Creamy cream cheese and chipotle sauce mixed together in a blender.

Preparation of chili pepper:

Boil water in a container and add the deseeded chili peppers. Once the chili peppers are cooked, cut them into small pieces along with the tomatoes, onions and garlic.

Pour 2 tablespoons of oil into a container, add chili peppers, garlic, tomatoes, and onions.

Fry over low heat, add a little water to prevent sticking, add cheese and salt. Set aside to cool.

Preparing the empanadita dough:

Put the flour in a bowl and add the butter, salt and baking powder. Add hot water (already hot) little by little and knead.

Let stand for 10 minutes. Next, make small balls out of this dough. Roll out and form small tortillas.

Fill with used chili stew and cheese. Press the tortilla with a fork and fold it so that the filling does not come out. Stick this fork over the top of the empanadas so they can breathe as they bake.

Finally, lightly brush the empanadas with the beaten egg.

Bake the empanadas in a preheated oven at 200°C for about 20 minutes or until golden brown.

**Past chili pepper It is a traditional dish of northern Mexico, especially the states of Durango and Chihuahua. Past chiles are made from poblano chiles or mirasol chiles, also known as green chiles. The term “past” is used in gastronomy to refer to food that has passed the cooking stage.

Past chili preparations:The process of converting poblano or green chiles to past chiles takes time. To do this, you need to roast the chili over low heat, being careful not to burn it. The leaves are then cooled and peeled without removing the veins or seeds. It is then left to dry in the sun for about a week, turning it over periodically to ensure complete drying. Once completely dehydrated, place it in a bag or paper bag and be careful not to leave it in a humid place. Care must be taken to ensure that the chili is very dry. If it is not dry, fungi may develop.

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