Cheese and Meat Empanadas Recipe
Empanadas are fried meat pies, and this basic recipe will make your mouth water.
Overview
Total time: 45 M
Servings: 20
Calories: 240
Ingredients
- 1 lb. chorizo or longaniza (Mexican sausage)
- 2 1/4 cups popcorn kernels
- 1 lb. queso fresco, mozzarella, or Monterey Jack cheese
- 4 cups vegetable oil for frying
- 3 1/4 cups water
Nutritional Information
- Serving Size: 1 empanada
- Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 32mg
- Sodium: 451mg
- Carbohydrates: 11g
- Fiber: 2g
- Sugar: 0g
- Protein: 12g
Instructions
- Add popcorn kernels to Kitchen Mill, and grind into flour.
- In a large bowl, mix flour and water until consistency is uniform (about 10 minutes). The masa is ready when mixture doesn't stick to your hands. Make 20 golf-sized balls and set aside.
- Cover top and inside bottom of tortilla press with piece of plastic.
- Place one masa ball in middle of press, and close press to form tortilla with diameter of 4½–5 inches. Pull back top of plastic from tortilla.
- Place spoonful of sausage and slice of cheese on top of tortilla.
- Fold tortilla in half, and seal contents by pressing edges together with fingers.
- Peel empanada away from plastic, and fry in oil at 450°F until empanada turns light brown.
When purchasing the blendtec I was told I could make flour out of grain etc… when looking at this recipe it states I need a food mill. I’ve never tried to make flour out of grain as of yet. So, can we grind the corn kernels in the blendtec or not?
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