{"id":15362,"date":"2022-09-14T22:04:44","date_gmt":"2022-09-14T22:04:44","guid":{"rendered":"https:\/\/hudsontable.com\/brooklyn\/recipe\/empanadas-2-2\/"},"modified":"2022-09-14T22:04:44","modified_gmt":"2022-09-14T22:04:44","slug":"empanadas-2-2","status":"publish","type":"recipes","link":"https:\/\/hudsontable.com\/brooklyn\/recipe\/empanadas-2-2\/","title":{"rendered":"Empanadas"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-37171\" src=\"https:\/\/hudsontable.com\/wp-content\/uploads\/2020\/03\/465931AA-4CD9-4E4A-88F3-F6A491373AE2-300x300.jpeg\" alt=\"\" width=\"300\" height=\"300\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-37172\" src=\"https:\/\/hudsontable.com\/wp-content\/uploads\/2020\/03\/8AE4B4FC-2C7B-4FFF-9D7A-23C4AE8B745A-300x300.jpeg\" alt=\"\" width=\"300\" height=\"300\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-37173\" src=\"https:\/\/hudsontable.com\/wp-content\/uploads\/2020\/03\/9E426219-A084-4F63-B014-621BBFF5247C-300x300.jpeg\" alt=\"\" width=\"300\" height=\"300\" \/>Empanadas. These beauties are featured in our Noche en Colombia class. Try at home for a treat!<\/p>\n<p><strong><i><u>Masa:<\/u><\/i><\/strong><\/p>\n<p><span style=\"font-weight: 400;\">1 \u00bd cups precooked yellow cornmeal (masarepa)<\/span><\/p>\n<p><span style=\"font-weight: 400;\">2 cups water<\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 tablespoon vegetable oil<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bd tablespoon sazon Goya with azafran<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bd teaspoon Salt<\/span><\/p>\n<p><strong><i><u>Filling:<\/u><\/i><\/strong><\/p>\n<p><span style=\"font-weight: 400;\">2 cups peeled and diced white potatoes<\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 chicken or vegetable bouillon tablet<\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 tablespoon olive oil<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bc cup chopped white onions<\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 cup chopped tomato<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bd teaspoon salt<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bc cup chopped green onions<\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 chopped garlic clove<\/span><\/p>\n<p><span style=\"font-weight: 400;\">2 tablespoon chopped fresh cilantro<\/span><\/p>\n<p><span style=\"font-weight: 400;\">2 tablespoon chopped red bell pepper<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bc teaspoon black pepper<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bd pound ground pork and beef<\/span><\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">To prepare the dough: Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Break small portions of the dough, about 1 \u00bd tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Fill a large pot with vegetable oil and heat over medium heat to 360\u00b0 F.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with aj\u00ed and lime on the side.<\/span><\/li>\n<\/ol>\n<p><b>Aji Picante<\/b><\/p>\n<p><span style=\"font-weight: 400;\">\u00bd cup white vinegar<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bc cup water<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bc teaspoon salt<\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 teaspoon sugar<\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 tablespoon lime juice<\/span><\/p>\n<p><span style=\"font-weight: 400;\">2 tablespoons vegetable oil<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bd cup chopped fresh cilantro<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bc cup chopped fresh parsley<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bd cup chopped scallions<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bd cup chopped tomato<\/span><\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Put the vinegar, water and habanero pepper in a blender for 2 minutes.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and <\/span><span style=\"font-weight: 400;\">habanero mix to the bowl and mix well.<\/span><\/li>\n<\/ol>\n<p>Combine &amp; Enjoy!<\/p>\n","protected":false},"featured_media":15346,"template":"","categories":[],"tags":[],"class_list":["post-15362","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Empanadas | Hudson Table | Brooklyn, NY<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hudsontable.com\/brooklyn\/recipe\/empanadas-2-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Empanadas | Hudson Table | Brooklyn, NY\" \/>\n<meta property=\"og:description\" content=\"Empanadas. 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