Chamorro Empanada Recipe
Are you ready for a tasty treat? The Chamorro Empanada Recipe is a true island classic.
Equipment
- Large mixing bowl
- Medium frying pan.
- Rolling Pin
- Deep pot for frying.
- Plastic wrap or parchment paper.
- Tongs or a slotted spoon
Ingredients
- 3 cups masa harina corn flour.
- 1/4 cup achote seeds soaked in water.
- 2 cups cooked chicken shredded.
- 1 cup cream of rice.
- 1/2 cup diced onions.
- 2 cloves garlic minced.
- 1 tablespoon red pepper flakes.
- 1 teaspoon salt.
- Cooking oil for frying.
Instructions
- Soak achote seeds in warm water. Strain the seeds out. Keep the bright orange liquid.
- Cook onions and garlic in a pan. Add shredded chicken and red pepper.
- Stir in cream of rice and achote water. Cook until the mixture gets thick.
- Put masa harina in a bowl. Add achote water slowly. Mix until you have a smooth dough.
- Roll the dough into small balls. They should be the size of golf balls.
- Place a ball between plastic wrap pieces. Use a rolling pin to flatten it. Make a thin circle.
- Put a spoonful of filling on one side. Fold the dough over the meat. Press the edges to seal them tight.
- Heat oil in a deep pot. Fry each empanada until very crunchy. Drain them on paper towels.
Notes
- Keep the dough moist with a damp cloth.
- Do not overfill the empanadas.
- Use very hot oil for maximum crunch.
- Seal the edges well so they don't open.
- Add more pepper if you like heat.