This empanada recipe makes tender pork turnovers. The filling can be used for almost anything else, such as taco filling; can be frozen, baked or unbaked. The pork and the empanada dough can be made ahead of time.
Ingredients
- 2 pounds pork butt roast
- 1 onion, quartered
- 2 cloves garlic
- ¼ teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 ½ cups all-purpose flour
- ¾ cup masa harina
- 1 teaspoon baking powder
- ½ cup lard
- 1 egg, beaten
- ½ cup milk
- 1 cup chipotle salsa
Directions
Step 1
To make the filling: Place pork in a large pot and cover with water. Add onion, garlic, salt, oregano, cumin, and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours. While pork is cooking, prepare dough.
Step 2
To make the dough: Sift together flour, masa harina, baking powder, and salt. Add shortening to dry ingredients and mix well. In a separate bowl, beat together egg and 1/2 cup milk. Make a well in the center of dry ingredients. Add egg mixture and stir with a fork until dough comes together in a ball. Divide dough into 16 even pieces and roll each piece into a ball. Place in a container, cover, and refrigerate.
Step 3
Preheat the oven to 375 degrees F (190 degrees C).
Step 4
After pork has simmered for 1 1/2 hours, remove from liquid. Place pork in a baking dish and bake for 1 hour or until meat shreds easily with a fork. Remove from the oven (keep the oven turned on) and shred into small pieces. Add salsa to shredded pork.
Step 5
Lightly grease a baking sheet.
Step 6
On a lightly floured surface, flatten a piece of dough with the palm of your hand. With a rolling pin, roll out the dough to make a 5-inch circle about 1/8-inch thick. Place 2 to 3 tablespoons of filling in the center of the dough circle. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with a fork to seal.
Step 7
Place on the prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos.
Step 8
Bake in the preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm.
Tips
You may substitute vegetable shortening for the lard, if you prefer.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 209 | |
% Daily Value * | |
Total Fat13g | 16% |
Saturated Fat5g | 24% |
Cholesterol41mg | 14% |
Sodium270mg | 12% |
Total Carbohydrate15g | 6% |
Dietary Fiber2g | 5% |
Total Sugars1g | |
Protein9g | |
Vitamin C1mg | 5% |
Calcium48mg | 4% |
Iron2mg | 9% |
Potassium191mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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