Name: Pork Picadillo Empañadas with Chipotle Salsa
Yield: Makes 24
Ingredients: 1 tablespoon olive oil; 1 12-ounce pork tenderloin, trimmed, cut into 1/3-inch pieces; 1 jalapeño chili, minced; 2 teaspoons chili powder; 2 teaspoons ground cumin; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground allspice; 1/2 cup golden raisins; 1/4 cup fresh lime juice; 6 tablespoons chopped toasted almonds; 3 tablespoons sour cream; 1 1/2 cups all purpose flour; 1 cup Masa Harina (corn tortilla mix)*; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 (1 stick) unsalted butter, melted, cooled; 1/2 cup plus 1 tablespoon water; 2 large eggs; Chipotle Salsa (see recipe); Sour cream; *Available at Latin American markets and many supermarkets.

The filling of these savory Latin pastries, served at Café Iguana, in Denver, Colorado, is accented with chilies, raisins and almonds.

Recipe information

Yield
Makes 24

Ingredients

Filling

1 tablespoon olive oil

1 12-ounce pork tenderloin, trimmed, cut into 1/3-inch pieces

1 jalapeño chili, minced

2 teaspoons chili powder

2 teaspoons ground cumin

1 1/2 teaspoons ground cinnamon

1 teaspoon ground allspice

1/2 cup golden raisins

1/4 cup fresh lime juice

6 tablespoons chopped toasted almonds

3 tablespoons sour cream

Dough

1 1/2 cups all purpose flour

1 cup Masa Harina (corn tortilla mix)*

1 teaspoon baking powder

1 teaspoon salt

1/2 (1 stick) unsalted butter, melted, cooled

1/2 cup plus 1 tablespoon water

2 large eggs

Chipotle Salsa (see recipe)

Sour cream

*Available at Latin American markets and many supermarkets.

Preparation

For filling:
Step 1
Heat oil in large nonstick skillet over medium-high heat. Add pork, serrano chili, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.
For dough:
Step 2
Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using 3 3/4-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
Step 3
Whish remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill.)
Step 4
Preheat oven to 375°F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with Chipotle Salsa and sour cream.

TagsEmpanada Savory Pie and Tart Latin American Pork Tenderloin Pork Meat Raisin Dried Fruit Fruit Masa Rice & Grains Starter Main Dinner Lunch Make Ahead Oven Bake Bon Appétit

Recipe information

Ingredients

Filling

Dough

Preparation

For filling:

Step 1

For dough:

Step 2

Step 3

Step 4

Recipe notes