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Category: |
Category: |
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Filling |
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Ingredients: |
Ingredients: ½ c cream of rice mixed with ½ packet of achote powder*
2 c chicken broth or water (if water used, season with salt)
½ onion, minced
3 cloves garlic, minced
½ c chopped chicken
black pepper to taste
hot pepper to taste (optional)
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Directions: |
Directions:Saute onions and garlic in a large pot. Cook till onion becomes transparent. Add chicken and saute for about 2 minutes. Add broth (remember to season with salt if using water) and bring to a boil. Using a whisk, gradually add the cream of rice. Keep stirring so that there are no lumps. Reduce heat to medium and cook for about 3-4 minutes. Season with hot pepper to taste. Completely cool before filling the shells. |
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Crust |
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Ingredients: |
Ingredients: 2 c masa harina (corn flour not corn starch)
1 packet achote powder*
½ c corn starch
½ tsp salt
3 tsp oil
1½-1¾ c chicken broth or water (if using water, increase salt to 2 tsp)
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Directions: |
Directions:Mix masa harina, cornstarch, salt and achote powder in a bowl. Add oil and broth or water to the flour mixture. Knead with hands until dough is pliable. Roll dough into 1-1½ balls. Line tortilla press with a square of wax paper. Put dough ball on press and cover with second wax paper square (this helps to prevent sticking to the press). Remove top paper and fill the bottom half of the circle with cooled filling. Fold the bottom of the dough (keep in wax paper) so that it meets the top of the dough and press to seal the edges well.
Deep fry until nice and crispy. The trick is to fry at a lower temperature, just a hair below medium on stove dial and fry longer. If oil is too hot, the crust will burn. |
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Personal
Notes: |
Personal
Notes: *Achote powder packets are available at Asian grocery stores. Achote, also called atsuete or annatto seeds can also be found in the international section of most grocery stores. Instead of wax paper, you can also use sandwich baggies
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This recipe for Guamanian Empanadas is from