Subj : 5/8 Nat'l Empanada Day 5
To   : All
From : Dave Drum
Date : Tue May 07 2024 05:58 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Empanadas De Chipilin
Categories: Greens, Beans, Cheese, Breads
     Yield: 10 servings

     1 lb Medium or fine-grind fresh
          - corn masa for tortillas
   1/3 c  Chopped fresh chipilin or
          - mature spinach, swiss
          - chard or Tuscan kale
     1 ts Kosher salt
 1 1/4 c  Refried black beans
     2 oz Queso Cotija or queso
          - fresco; crumbled, more to
          - serve
     3 c  Oil; for frying
          Crema and pico de gallo, to
          - serve

 In a large bowl, knead the masa, chipilín, salt and 2
 tablespoons water with your hands until the ingredients
 are well incorporated and the mixture is soft and
 pliable but doesn't stick to your hands, 3 to 5 minutes.
 If it's still dry or crumbly or if it sticks to your
 hands, add another tablespoon or 2 of water and continue
 to mix. Cover the bowl with plastic wrap, and let the
 masa rest for 30 minutes.

 Cut and remove the zip-top from a 1-gallon freezer bag.
 Cut the sides of the bag, so that you have 2 square
 pieces of plastic. If you have a tortilla press, use it
 here and trim the sides of the bag to fit the flat
 surface of the press.

 Divide the dough into 10 balls about (1 1/2" in diameter
 and about 50 grams apiece). Arrange on a sheet pan and
 keep covered with a damp kitchen towel while you press
 and fill the empanadas.

 Fill a Dutch oven or other heavy deep pot with oil so
 that it comes up about 3/4" up the sides. Heat on high
 until the oil reaches a temperature of 400 degrees. (You
 may need to adjust the heat to maintain the temperature
 as you fry the empanadas.)

 Line the tortilla press, if using, with the cut plastic
 (or use a smooth, flat-bottomed skillet), and working
 with a ball at a time, press each portion of masa into a
 6 1/2" round and remove the top sheet of plastic.
 Arrange 2 tablespoons of beans (if using canned, use
 heaping tablespoons to use the whole can) in a line down
 the center of the masa, leaving about 1/2" of space
 between the edge of the masa and the filling. Top with a
 teaspoon of queso. Using the bottom piece of plastic to
 help you, fold the plastic in half so that the two sides
 of the masa close over the filling. Pinch the plastic
 just outside of where the edges of the masa come
 together to seal the empanada. Peel off the plastic and
 transfer empanada to a sheet pan. Repeat with remaining
 masa and filling.

 Using a metal spatula, lower a single empanada into the
 hot oil. Spoon hot oil over the top for about 15
 seconds, to seal the top side. Continue cooking until
 the empanada is golden brown and crispy, about 90
 seconds per side. Transfer to a wire rack and repeat
 with the remaining empanadas.

 Top warm empanadas with a drizzle of crema and a
 sprinkle of queso. Serve with pico de gallo alongside.

 By: Rick A. Martinez

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

 Uncle Dirty Dave's Archives

 Yield: 10 empanadas

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