• 4/8 Nat Empanada Day - 3

    From Dave Drum@1:18/200 to All on Sun Apr 7 16:53:20 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Colombian Beef & Potato Empanadas
    Categories: Potatoes, Vegetables, Herbs, Beef, Pork
    Yield: 7 Servings

    MMMMM--------------------------FILLING-------------------------------
    1 md Yukon Gold potato; peeled,
    - in 1/2" cubes
    Salt & fresh ground pepper
    1/2 Ripe beefsteak tomato
    1 tb Vegetable oil
    1/2 lb Lean ground beef or pork
    1/2 sm White or yellow onion; fine
    - minced
    1 Scallion; fine minced
    1/2 ts Sweet paprika
    1/2 ts Granulated chicken bouillon;
    - more as needed

    MMMMM--------------------------ASSEMBLY-------------------------------
    1 Recipe Popcorn or Standard
    - Masa
    2 qt Oil

    MMMMM------------------------FOR SERVING-----------------------------
    Salt
    Ají (separate recipe)

    PREPARE THE FILLING: Place potato cubes in a medium
    saucepan, cover with water and season with 1 teaspoon
    salt. Bring to a boil, reduce to a simmer, and cook
    until cubes are completely tender, about 10 minutes.
    Drain and transfer to a medium bowl. Set aside.

    Meanwhile, using a flat palm, press the cut side of the
    tomato against the large holes of a box grater and grate
    the tomato until you’re left with just the skin. (The
    skin should protect your hand from the grater.) Discard
    the skin, then transfer the tomato and any juices to a
    small bowl. Set aside.

    In a 10" to 12" skillet over medium-high, heat oil until
    shimmering. Add beef or pork, and cook, breaking it up
    with a wooden spoon until the pieces are quite small and
    completely cooked through, about 5 minutes.

    Add onion, scallion, paprika, bouillon (if using), and a
    few grinds of black pepper, and cook, stirring, until
    the onion is softened but not browned, about 1 minute.
    Immediately add the grated tomato and its juices, and
    cook, stirring, until the mixture is quite dry, about 5
    minutes.

    Transfer meat mixture to the bowl with potatoes and stir
    together with a fork, letting the potato get roughly
    mashed up. (The filling should form cohesive balls when
    gently packed.) Taste and adjust seasoning with more
    salt, bouillon and pepper to taste. Allow to cool
    completely. Spreading it out on a large plate or tray
    and placing it in the fridge will speed up this process.

    ASSEMBLE THE EMPANADAS: Divide masa into 24
    golf-ball-size balls. Working one ball at a time, place
    inside a plastic zip-top bag and press down with the
    bottom of a skillet to form a circle about 3 inches in
    diameter. Carefully remove from the bag and transfer to
    a clean cutting board or tray. Repeat with remaining
    dough balls, laying them out side by side. Cover the
    disks with a clean, lightly damp kitchen towel.

    Working one empanada at a time, place about 2 teaspoons
    of meat mixture in the center of the disk. Lift the
    front and back edges and seal them at the top by gently
    pushing them together. Seal the empanada, working from
    the center outward until both ends are completely
    sealed. Gently curve the empanada to form a slight
    crescent with the sealed edge at the top. Repeat with
    remaining empanadas.

    In a large Dutch oven or wok over high, heat 2 quarts
    oil until it registers 375ºF/190ºC on an instant-read or
    frying thermometer. Using a metal spider or slotted
    spoon, lower empanadas into the hot oil one at a time.
    You should be able to cook about six empanadas per
    batch. Cook empanadas, adjusting heat to maintain an oil
    temperature of 375ºF/190ºC, until empanadas are crisp
    and golden, about 3 minutes. Using a slotted spoon or
    metal spider, transfer empanadas to a paper-towel-lined
    plate or bowl and immediately season with salt.

    Serve empanadas hot, with a bowl of ají and a spoon to
    drizzle the sauce over the empanadas and into them as
    you eat.

    By: J. Kenji López-Alt

    Yield: About 24 small empanadas (serves 6 - 8 as an appetizer)

    RECIPE FROM: https://cooking.nytimes.com

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