Lizzys Pollo,Cilantro and Lime Empanada's

7
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!!

Rating:
★★★★★ 1 vote
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

How to Make Lizzys Pollo,Cilantro and Lime Empanada's

Step-by-Step

  • 1Chicken:
    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.
  • 2DOUGH:
    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
  • 3Mix 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.
  • 4Okay 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!
  • 5Assembling 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)
  • 6BAKING 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.
  • 7FRYING 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.
  • 8If 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!!
  • 9NOTE:::::
    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

Printable Recipe Card

About Lizzys Pollo,Cilantro and Lime Empanada's

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