Green Chile Chicken Empanadas
"Learn how to make chicken and green chile empanadas from Adrianne Calvo of Chef Adrianne's Vineyard Restaurant and Wine Bar in Miami...."
INGREDIENTS
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For the Empanada Dough:
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1 1/2 cups all-purpose flour
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1 cup masa harina
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1 teaspoon baking powder
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1 teaspoon kosher salt
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1/2 cup unsalted butter, melted and room temperature
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1/2 cup, plus 3 tablespoons, water
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1 large egg beaten with 1 tablespoon water, for egg wash
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For the Filling:
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8 medium tomatillos, husked and rinsed
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2 jalapeños, stemmed and seeded
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1 medium yellow onion, quartered
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8 garlic cloves
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1/2 cup cilantro, coarsely chopped (roughly 1/4 bunch)
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1 lime, juiced (roughly 1 tablespoon)
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Salt, to taste
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1 1/2 pounds boneless chicken thighs
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1 tablespoon olive oil
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1 cup queso fresco, crumbled
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1/2 cup Monterey Jack cheese, shredded
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For the Avocado Corn Relish:
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3 ears fresh corn, husks and silks removed
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2 avocados, small dice
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1 red onion, minced
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1 red bell pepper, minced
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3 garlic cloves, grated
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1 tablespoon ground cumin
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1 teaspoon crushed red pepper flakes
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1/4 cup cilantro, chopped
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1/3 cup red wine vinegar
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2 tablespoons extra-virgin olive oil
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1/4 cup fresh lime juice
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Kosher salt and black pepper, to taste
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For the Pickled Red Onions:
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1 cup red onion, thinly sliced into rings
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1 cup red wine vinegar
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1/4 cup sugar
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1 teaspoon dried oregano
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