Lizzys Pollo,Cilantro and Lime Empanada's

Elizabeth Lancaster

By
@SimplyfromScratch2037

I'm currently pregnant and no longer living in Houston where they have the BEST empanadas in H-town,so I took to my cravings and made my own recipe to fit my baby's needs! LOL So I took my time and thought this out and created what my oldest sons say is (FABULOSO) :) And come on with that kind of review, this mama had to put it on paper and share with the rest of you~! FYI these are so good that my oldest son (11 yrs) ate 6-7 Empanada's ( I lost count after a while) haha!!
Enjoy!!


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Rating:

Comments:

Serves:

15-20 ppl

Prep:

2 Hr 30 Min

Cook:

4 Hr

Method:

Deep Fry

Ingredients

FOR BOILING THE CHICKEN

1 large
chicken
one entire head garlic (peeled but left in whole)
1 small
onion cut into 4ths
1 c
adobe seasoning
enough water to cover the chicken

FILLING

1 large
broiler-fryer chicken boiled and deboned and skinned
1/2-3/4 c
chicken broth
1 medium
onion diced
2 large
de-seeded jalapeno,(or leave the seeds in for an extra kick) diced
1 small
head of garlic,diced fine
1 pkg
mozzarella cheese
1 pkg
pepper jack cheese
3-4 medium
limes (juiced)
2-3 bunch
cilantro, fresh, no stems (ground up in a food processor)
2 Tbsp
cumin,ground
salt and pepper to taste
3-4 Tbsp
adobo powder

DOUGH (DOUBLE BATCH)

1 c
masa harina
3 c
flour
1 1/2 Tbsp
cumin powder
1/2 tsp
salt
1 tsp
pepper
1 1/2 c
chicken broth (may need a pinch more)
1 c
lard
2 tsp
baking powder

EGG WASH

1 large
egg beaten

LARD OR CORN OIL FOR FRYING

Directions Step-By-Step

1
Chicken:
Boil your chicken in a large boiling pot with water,onion,garlic and salt and pepper add Adobe seasoning.Boil until chicken falls off the bone.

Debone and set aside,save broth for later.
2
DOUGH:
In a mixer or large bowl, combine all ingredients except chicken broth, and mix on slow, once everything is mixed well, slowly add broth until it reaches a dough like state! (may need a tab bit more broth if still dry)
Set aside and let come to room temp
3
Mix together in a LARGE bowl, everything left, which should be, chicken,cheeses,jalapenos,onion,garlic,cilantro,broth,seasonings and lime juice. stir together and set aside.
4
Okay you can cook your empanadas in two different ways, fry or bake. I tried both and I prefer the fried. I will give you both options to try for yourselves!
5
Assembling Empanadas:
Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by brushing egg wash and pressing with your fingers or a fork, ( i used the fork method)
6
BAKING EMPANADAS: Preheat oven to 400*

Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.
Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.
Bake for about 25 minutes.
7
FRYING EMPANADAS: Heat oil in a deep-fryer or deep pot to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.
8
If you wish, squeeze lime juice over the top of the empanadas before serving.

Serve with sour cream or with my famous Salsa Verde!!
RECIPE LINK TO FOLLOW.

(which is what I wish I had made that night I made these, but my kids ate them SO fast, I couldn't get them cooled off in time to serve)
I hope your family enjoys these as much as mine have! Enjoy!!
9
NOTE:::::
THIS RECIPE IS FOR A HUGE BATCH, SO MAKE A SMALLER BATCH, IF YOU NEED HELP WITH THAT FIGURATION, EMAIL ME AND I WILL DO IT FOR YOU!!!!

Tomatillo Verde Salsa

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cuban