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Categories:
unsalted butter onion garlic white salt freshly ground black pepper arbol epazote Tortilla Dough grated cheese vegetable oil salsa cabbage crema cold water salt
Viewed: 3 - Published at: 3 years agoIngredients
- 3 tablespoons unsalted butter
- 1 onion, diced
- 1 garlic clove, minced
- 1 pound white or oyster mushrooms, cleaned and roughly chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 chiles de arbol, stemmed, seeded and finely ground, or 1/2 teaspoon cayenne pepper
- 1 bunch epazote or parsley, leaves only, roughly chopped
- 1 recipe Corn Tortilla Dough, recipe follows
- 1 cup grated cheese mix (see Note)
- 4 cups vegetable oil, for frying
- Salsa
- 1 cup shredded cabbage
- 1 cup crema, recipe above, creme fraiche or sour cream
- 4 cups finely ground deep yellow masa harina
- 2 3/4 cups cold water
- 1 teaspoon salt
Method
- Melt 2 tablespoons of the butter in a medium skillet over medium heat.
- Saute the onions until they just begin to brown.
- Then stir in the garlic and cook until the aroma is released, about 1 minute longer.
- Add the mushrooms, salt, pepper and arbol chiles.
- Continue cooking until the mushrooms soften, 5 minutes.
- Stir in the epazote or parsley and briefly cook just to release its flavor, about a minute.
- Set aside to cool.
- Divide the corn tortilla dough into 16 equal balls and flatten to 1/4-inch thick, 3-inch circles Divide the cooled mushroom mixture into 16 portions.
- Lightly coat one side of each tortilla with the remaining softened butter.
- Place the mushroom mixture in the center and top with 1 tablespoon of the grated cheese mixture.
- Fold over to enclose and pinch the edges together tightly to seal.
- Refrigerate, covered with plastic wrap, a minimum of 30 minutes or up to 2 days.
- Pour the oil into a medium saucepan and place over medium high heat.
- When the oil is hot, fry the empanadas, a few at a time, until they color slightly and rise to the surface, about 7 minutes.
- Transfer to paper towels to drain.
- To serve, split each empanada open along the seam and garnish with 1 tablespoon each salsa, cabbage, crema, creme fraiche or sour cream.
- Serve hot.
- Note: Use a mixture of equal parts of the following cheeses: Mexican Manchego (substitute Monterey Jack or Muenster if unavailable), Anejo (substitute Romano or dried feta), and Panela (substitute ricotta or dry cottage cheese).
- Combine the masa harina, water and salt in a large mixing bowl, and stir until smooth.
- The dough should be slightly sticky and form a ball when pressed together.
- To test, flatten a small ball of dough between your palms.
- If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
