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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