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Empanadas
From Dorothy's Kitchen



Dorothy Horn

Empanada Shells

1 bag (5 lbs) Masa Harina
1 1/2 cups salad oil
5 cups water
1 box cornstarch
1/2 bag achote (2 oz)
waxed paper


Soak achote in water, rub a bit to get a darker reddish-orange color. Combine Masa Harina and cornstarch in a bowl. Mix well. Add salad oil. Mix. Add achote water and mix again. Roll out golf ball sized pieces. Flatten ball with tortilla press (use wax paper). This can also be done by hand. Do not use rolling pin. Place 2 to 3 tablespoons of filling in each piece of dough. Close and pinch edges together, so filling will not spill out. Fry in hot oil and drain on paper towels.

Empanada Filling

8 cups rice
1 package (1 lb) bacon
6 to 8 cloves of garlic, crushed
1 large onion, chopped
2 Tbs black pepper
2 Tbs Ajinomoto (MSG)
2 Tbs salt
1/2 bag achote
1 Tbs salad oil
5 cups water
12 fresh peppers, mashed finely


Toast rice in oven until brown, grind finely with grinder. Soak achote in water. Fry onions and bacon in salad oil. Add achote water, garlic, salt, peppers, black pepper and Ajinomoto. Add rice sparingly, while constantly stirring. When the mixture thickens, remove from heat and allow to cool. Note: Cream of Wheat or Cream of Rice can be used in place of the toasted rice.

Yield: 24 Pieces

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