Empanadas de Añejo (Aged Corn Dough Empanadas)
Difficulty
Medium
Ingredients
3000
gr aged corn dough
2
tbsp oil or lard
1000
gr pork meat with some fat
500
gr beef loin or similar
1
piece(s) fresh chicken of good size
500
gr cooked white rice
500
gr cooked and peeled chickpeas
1
piece(s) liter of oil
1
piece(s) large bundle of scallions, finely chopped, cooked for 15 minutes
and very well drained
2
piece(s) limes cut in halves
2
clove(s) garlic
1
tsp cumin
3
tbsp salt
2
piece(s) large papa pastusa potatoes, very well cooked and mashed in coarse puree
6
piece(s) hard-boiled eggs, cut in small cubes
plastic wrap or plastic bags
paper towels
Directions
- Knead the aged corn dough with 2 tablespoons of oil or lard, until achieving the consistency of a dough that can be stretched.
- Wash the meats very well with the lemon halves, and season with salt for 24 hours. Then sauté with crushed garlic and cook in very little water with 3 tablespoons of salt, starting with the beef. When it has softened slightly, add the pork and finally cook the chicken in the same broth. Cut all meats into small cubes and reserve the broth.
- In the cooking broth, cook all the meats again over low heat with onion, precooked rice, chickpeas, and potatoes, until achieving a light but dry mixture, to which cumin and eggs are added. Taste this stew to adjust seasonings and salt.
- Cut 10 x 10 cm squares of plastic wrap (very clean grocery bags can be used).
- Make equal balls of aged corn dough, 2-3 cm in diameter.
- Put a ball of dough on a plastic square, cover it with another square, and flatten with your fingers, or with the help of a small kitchen board.
- On this thin circle of dough, put 1 tablespoon of the stew, fold in a half-moon shape, and seal the edges very well. Make the empanadas this way and keep them in the plastic squares until the next step.
- Heat the oil over high heat and, without touching them, let the empanadas fry until golden; only then carefully turn them over for a few minutes. Then remove and place on paper towels.