Best 4 New Mexico Empanadas Recipes
In the heart of the Southwest, where vibrant flavors dance in the air, lies a culinary treasure known as the "New Mexico Empanada." Discover a symphony of tastes and textures as you delve into the culinary history of this delectable treat. Embark on a journey to uncover the secrets and techniques that make these empanadas truly exceptional. From the selection of the finest ingredients to the moment they emerge from the oven, this article will provide a comprehensive guide to crafting authentic New Mexico Empanadas that will tantalize your taste buds and leave you yearning for more.
Here are our top 4 tried and tested recipes!
GREEN CHILE BEEF EMPANADAS
Provided by Robin Miller : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F.
- Unroll pie crusts onto a flat surface. Top each quadrant of crust with 1/2 cup of beef, 1/4 cup of cheese and about a tablespoon of chiles, making even layers and spreading ingredients to within 1/2-inch of the edges. Top with second pie crust. Using a pastry cutter or sharp knife, make an X across the circle, making 4 equal sections. Pinch around the edges with a fork to seal.
- Transfer empanadas to a baking sheet and make small slits in the top of each one to allow steam to escape during cooking. Bake 8 to 10 minutes, until crust is golden brown.
NEW MEXICO EMPANADAS
Christmas is right around the corner and I cant wait to help my mom make empanadas. she also makes them with dried fruits. I love our New mexico traditions.
Provided by Teresa Morgan @alohaTeri
Categories Pork
Number Of Ingredients 19
Steps:
- Pastry Directions: Preheat oven to 400 degrees. Using a fork, combine the butter and cream cheese. Sift flour over this mixture. Add baking powder, vinegar and water or milk and combine with fork. With generously floured hands, work the dough until you have a smooth resilient ball. 3 to 4 minutes, but keep working the flour into the other ingredients until the dough suddenly holds together. Flour both the table and your rolling pin. Roll out dough and cut out circles. Oil cookie sheets and place circles or sheets, add 1 heaping teaspoon of filling and carefully fold over and crimp with fork and moistening the edge with egg glaze. Bake in preheated oven for 10 to 15 minutes or until golden brown.
- Filling Directions: Boil pork. When thoroughly cooked, put in food processor until meat is shredded. Add Raisins, applesauce, sugar, nuts and spices. Mix well and proceed with direction in Empanada Pastry recipe.
MEAT EMPANADA FILLING
These little Spanish snacks (tapas) probably originated in the Middle East and were carried by the Moors into Spain. Travelers and traders could carry these snacks easily, and versions can be seen throughout the Latin world under various names. These delicious little minced meat pies are popular in Mexico and northern New Mexico at Christmas time. (See my recipe for Empanada Dough.)
Provided by Stella Mae
Categories Pork
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Boil meat until tender, cool, grind fine.
- To 2 cups of the minced meat, add the spices, nuts, brown sugar.
- The filling must be moist.
- If the filling is too dry, add more apple jelly or corn syrup.
- (Cooking time includes preparation time).
GOLDEN EMPANADA DOUGH
This easy to prepare dough is for small, individual meat pies (tapas) served throughout the year in Spain and, traditionally, during the Christmas holidays in Mexico and northern New Mexico. (See my recipe for Meat Filling Empanada)
Provided by Stella Mae
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- For the dough: Put flour, salt, sugar and lard in large mixing bowl.
- With your hands or an electric mixer, mix this mixture very well.
- Add the egg and mix well.
- Dissolve the yeast in the water and then add to the mixture.
- (If the dough is too dry, add enough water to make it manageable).
- Roll out dough to about 1/4th.
- inch thick.
- Cut circles, about 4 inches wide.
- For the filling: (see recipe for Euphelia's Meat Empanadas).
- Fill each circle with meat mixture.
- Fold and press edges firmly together.
- (You may use a bit of water to help seal the edges-- some people use beaten egg).
- Cut edges with pinking shears to help seal.
- Poke the little pie with a fork once or twice.
- Deep fat fry in oil or shortening until golden brown.
Nutrition Facts : Calories 151.8, Fat 3.8, SaturatedFat 1.4, Cholesterol 16.3, Sodium 150.7, Carbohydrate 24.9, Fiber 0.9, Sugar 0.9, Protein 3.8
Tips:
- Use a variety of fillings. The recipes in this article offer a wide range of fillings, from traditional beef and potato to more unique options like spinach and feta or black bean and corn. Experiment with different fillings to find your favorites.
- Don't overfill the empanadas. Too much filling will make the empanadas difficult to seal and may cause them to burst open during frying.
- Be careful not to overcook the empanadas. Empanadas should be cooked until they are golden brown and crispy, but not overcooked or they will become dry and tough.
- Serve empanadas with your favorite dipping sauce. Empanadas are traditionally served with a spicy sauce, such as salsa or guacamole. You can also serve them with a sour cream or ranch dressing.
Conclusion:
Empanadas are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With their endless filling possibilities, empanadas are a great way to use up leftover ingredients or to create a unique and flavorful meal. Whether you are new to empanadas or a seasoned pro, the recipes in this article will help you create delicious and authentic empanadas that everyone will love.
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