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

Sauce:
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.




Pollo:
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.



Masa:
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).

4 comments:

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

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

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

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  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.

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