New Mexico Empanadas Food

NEW MEXICO FRUIT EMPANADAS

Steps:

• Preheat the oven to 325 degrees F.
• For the dough: Mix the flour oil, baking powder, cinnamon, sugar. Add just enough water to make the dough silky. Roll the dough out 1/8-inch thick and cut with a 4-inch cookie cutter.
• For the fruit: Mash the fruit with the sugar, cinnamon, cloves and nutmeg. Spoon 2 tablespoons of fruit on one half of a circle of dough, then fold it over to look like a half-moon. Pinch the edges with a fork to seal.
• Bake until brown, about 15 minutes, then sprinkle with cinnamon sugar.

EMPANADAS

Steps:

• For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
• In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
• Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
• In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
• Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
• Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
• For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

GOLDEN EMPANADA DOUGH

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.

MEAT EMPANADA FILLING

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).