Recipe: Delicious CHICKEN "ROJO " EMPANADAS

CHICKEN "ROJO " EMPANADAS. CHICKEN "ROJO " EMPANADAS ChefJohn SoCal. The spices added play a key part on the flavors that the sauce will yield in the end. First up, a classic empanada recipe: Rojo Vieja.

CHICKEN "ROJO " EMPANADAS Pour the chile sauce into the warm chicken broth. Add maiz, oregano, cumin and salt to taste. Remove the chicken from the bones, and add meat to pozole. You can have CHICKEN "ROJO " EMPANADAS using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of CHICKEN "ROJO " EMPANADAS

  1. You need 1 of COYO empanadas discos.
  2. You need 1 1/2 lb of chicken breasts, cooked and pulled.
  3. It's 2 medium of potatoes, cooked, peeled & diced.
  4. You need 3 oz of Jack cheese, cut in small strips.
  5. You need 1/2 cup of all-purpose flour.
  6. Prepare 2 of eggs (whitewash).
  7. Prepare 1 of salt.
  8. It's 6 each of new Mexico dried Chile pods.
  9. Prepare 1 large of tomitallo.
  10. It's 1/4 medium of onion.
  11. You need 2 clove of garlic.

Heat oil in a large frying pan over medium heat and add the sliced onion. Today's corn empanadas are filled with "Tinga Poblana", but you can also use fresh Mexican cheese, shredded cooked chicken, shrimp or cooked ground meat. Fillings vary from region to region, so here you can be creative and set your imagination free. I saved some of the "Tinga Poblana" from last week to cook these empanadas because the flavor of corn dough complements them very well.

CHICKEN "ROJO " EMPANADAS step by step

  1. Thaw the empanada discos In a saucepan add the Chile pods,garlic, onion, & tomitallo with water to cover and boil until pods are cooked (about 20 mins ) remove seeds from pods. Place everything in a blender with 1/2 cup of warer and puree. Add desired salt..
  2. Add enough of the sauce you just made to the pulled chicken meat to make it moist. Taste and adjust the seasonings to taste..
  3. Separate the discos and roll them out just a little bit then add a spoon full of the chicken, a little of the diced potato and a pinch of the cheese. Fold it in 1/2 whitewash the edges and seal with a fork place on a greased baking sheet..
  4. When all are filled brush them all well with the whitewash and vake at 375 for 30 -35 minutes..

Pozole can be prepared red (pozole rojo), green (pozole verde) or white (pozole blanco) depending on the chiles used in its preparation (or no chiles for the white version). Although pork is used in the most traditional version, there are a number of variations with chicken, beef or shrimp as well. Chicken Marsala with mushrooms, pasta with zucchin. Let us help you in the kitchen this week🍴🤗 ~ Place the empanadas on the baking sheet. When you fill the baking sheet, lightly brush their tops with the lightly beaten egg and sprinkle with sesame seeds.

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