MAKES: 12 SERVINGS
SERVING SIZE: 1 EMPANADA
MAKES: 12 EMPANADAS
PREP: 40 MINS
FRY: 3 MINS PER BATCH
1 cup masa harina
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
2/3 cup cold water
2 cups shredded cooked chicken
4 ounces queso Oaxaca or fresh mozzarella cheese, shredded (1 cup)
1/2 cup salsa verde
1 teaspoon dried Mexican oregano or regular oregano, crushed
Vegetable oil for deep frying
- In a large bowl combine masa harina, flour, baking powder, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Gradually add the cold water to the flour mixture, stirring to make a dough.
- Divide the dough into 12 portions; shape each portion into a ball. Place each dough portion between two pieces of waxed paper. Using a tortilla press or rolling pin, flatten each ball into a 6-inch circle.
- Preheat oven to 200 degrees F. In a medium bowl combine chicken, cheese, the 1/2 cup salsa verde, and the oregano. Remove the top sheet of waxed paper from one dough circle. Spoon a generous tablespoon of the chicken mixture into the center of the dough circle. Using the waxed paper as a guide, fold over the dough into a turnover shape; seal dough edges by pressing with your fingers or the tines of a fork. Repeat with the remaining dough circles and chicken mixture to make 12 empanadas total.
- Carefully peel each empanada off the waxed paper. In a large skillet heat 1 inch of vegetable oil over medium-high heat. Fry empanadas, a few at a time, for 3 minutes or until golden brown, turning once halfway through frying time. Drain on paper towels. Transfer empanadas to a baking sheet and keep warm in the preheated oven while frying remaining empanadas. Serve empanadas warm with additional salsa verde.
Nutrition Facts (Empanadas de Pollo Verde)
Per serving: 230 kcal , 13 g fat (2 g sat. fat , 5 g polyunsaturated fat , 2 g monounsaturated fat ), 29 mg chol. , 273 mg sodium , 17 g carb. , 1 g fiber , 1 g sugar , 11 g pro.