Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/2 cup cold water
- 1 cup huitlacoche (canned or fresh)
- 1 cup shredded cheese (queso fresco or Monterey Jack)
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada mold or large cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the cold water, a tablespoon at a time, until the dough comes together and forms a ball. Knead the dough for a few minutes until it becomes smooth and elastic.
3. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
4. In a skillet over medium heat, sauté the diced onion and minced garlic in olive oil until softened and fragrant.
5. Add the huitlacoche to the skillet and cook for 5-7 minutes until the liquid has evaporated and the mixture is thick and creamy. Season with salt and pepper to taste.
6. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. On a floured surface, roll out the chilled dough to 1/8 inch thickness. Use an empanada mold or large cookie cutter to cut out circles of dough.
8. Spoon a tablespoon of the huitlacoche mixture onto one half of each dough circle, leaving a small border around the edge. Sprinkle shredded cheese on top of the huitlacoche mixture.
9. Fold the other half of the dough over the filling and use a fork to crimp the edges together.
10. Brush the empanadas with beaten egg and place them on the prepared baking sheet.
11. Bake for 20-25 minutes until the empanadas are golden brown and crispy.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 empanadas
Nutritional information:
Calories: 195
Fat: 11g
Carbohydrates: 18g
Protein: 6g
Sodium: 200mg
Substitutions for ingredients:
- Huitlacoche can be substituted with mushrooms or spinach
- Queso fresco can be substituted with feta or goat cheese
- Olive oil can be substituted with vegetable oil or butter
Variations:
- Add diced jalapeño or serrano peppers for extra heat
- Use different types of cheese for a variety of flavors
- Add cooked chicken or beef for a meaty version
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture to ensure a flaky crust.
- Don't overfill the empanadas or they may burst open during baking.
- To make ahead, freeze the unbaked empanadas and bake them straight from the freezer when ready to serve.
Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the empanadas in a preheated oven at 350°F (175°C) for 10-12 minutes until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with fresh cilantro or chopped scallions.
Garnishes:
Fresh cilantro, chopped scallions, or a dollop of sour cream
Pairings:
Serve with a side of Mexican rice and black beans for a complete meal.
Suggested side dishes:
Mexican rice, black beans, or a simple green salad
Troubleshooting advice:
- If the dough is too dry, add more water a tablespoon at a time until it comes together.
- If the empanadas are not sealing properly, use a little water to moisten the edges of the dough before crimping them together.
Food safety advice:
Make sure the huitlacoche is fully cooked before using it in the filling to avoid any risk of foodborne illness.
Food history:
Huitlacoche, also known as corn smut, is a fungus that grows on corn kernels and is considered a delicacy in Mexican cuisine.
Flavor profiles:
The earthy and slightly sweet flavor of huitlacoche pairs well with the salty and tangy flavor of cheese in these empanadas.
Serving suggestions:
Serve these empanadas as an appetizer or main dish for a Mexican-themed dinner party.
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Region: Mexican