• 0186d2603a98aa6722313a475c9a3f83

Chamorro Empanadas

Despite its name, this Chamorro favorite street food is unique in flavor and savory. As you can tell, Chamorros love their spicy food! Source: Annie's Chamorro Kitchen

Prep
Cook
Serves 24people
Ingredients
filling:
1/2
cup cream of rice mixed with 1/2 packet of achote powder
2
cups of chicken broth (you can use water but will have to season with salt)
1/2
onion, minced
3
cloves garlic, minced
1/2
cup chopped chicken or imitation crab meat
black pepper to taste
hot pepper (optional)
crust:
2
cups masa harina
1
packet achote powder
1/2
cup corn starch
1/2
tsp salt
3
tsp oil
11
/2 - 13/4 cups chicken broth or water (if using water, increase salt to 2 teaspoons)
Directions
1.
For the filling:
2.
Saute onions and garlic in a large pot. Cook till onion becomes transparent. Add chicken and saute for about 2 minutes.
3.
Add chicken broth or water. Remember, if you use water you'll have to season it with salt (to taste). Bring to a boil.
4.
Using a whisk, gradually add the cream of rice. Keep stirring so that there are no lumps. Bring heat to medium and cook for about 3-4 minutes.
5.
Add hot pepper (as hot as you want it) and then remove from heat.
6.
Completely cool before filling the shells.
7.
For the crust:
8.
Mix masa harina, corn starch, salt and achote powder in a bowl. Add oil and broth or water to the flour mixture. Kneed with hands until dough is pliable.
9.
Roll dough into 1 inch balls. Use a tortilla press to flatten to form a circle. Be sure that you press the dough between 2 sheets of wax paper.
10.
Fill the bottom half of the circle with the cooled filling. Fold over the top of the dough to meet the bottom and press to seal the edges.
11.
Deep fry until nice and crispy. The trick is to fry at a very low heat. I like to set my dial at the 4th interval, right below the middle. If you fry it at high heat it will burn and the crust will not be crunchy but stale.
12.
Enjoy!

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