Thursday, February 10, 2011

Marianna's Empanadas

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.

Mariana’s Empanadas

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).


  1. i. want. those. right. now.

    somehow i don't think making them myself would work.

  2. yum...will you make them for me some day??

  3. Wow! We have that exactly kind of snack here in Indonesia. The shape is exactly the same. we call them "pastel". We also have variety of fillings: small potato cubes, rice noodles, carrots, chicken / beef, chopped green onion (all mixed on hot pan.
    It's interesting how Colombia and Indonesia are similar in many ways.