Thursday, February 10, 2011
We are so very grateful for our friend Marianna, who comes to help us with house work and cooking twice a week. She has taught us how to make Ecuadorian empanadas, and they have become one of our favorite treats to have around the house.
Boil 1 t. salt, 2 tomate de arbol, 2 tomate normal until bubbly. Blend in a blender.
Chop up onion really thin. Rinse and add a pinch of salt and a pinch of sugar, and strain. Add the juice of one lime. Mix with tomatos and add 2 t. oil and cilantro.
Boil 2 pechugas for about 20 empanadas. When partially done, add 2 broth cubes. When cooked, shred (reserve broth), and then cook some more with ½ c. reserved broth, black pepper, garlic, and part of another broth cube. Cool.
Mix 2 t. baking powder, 1 stick of butter (or a little less), 1 cup and a little more of flour, and a squeeze of lime. Add enough very hot chicken broth to make a sticky paste. Let it cool a bit. Add more flour and knead until soft dough.
Roll the dough into balls about 1.5 inches wide. Roll and fill and wrap. Fry in 1 cm of hot oil.
You can use any combinations of chicken, cheese & mushrooms, ground beef & onion & boiled egg, jelly/fruit (smaller).
Posted by Jennifer Chappell Deckert at 12:08 PM