Easiest Way to Autumn at dinner CHICKEN "ROJO " EMPANADAS

Lizzie Harmon
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Easiest Way to Autumn at dinner CHICKEN "ROJO " EMPANADAS
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Easiest Way to Autumn at dinner CHICKEN "ROJO " EMPANADAS Delicious, fresh and tasty.

CHICKEN "ROJO " EMPANADAS. CHICKEN "ROJO " EMPANADAS ChefJohn SoCal. Fill and roll the tortillas with chicken and place into baking dish with sauce. First up, a classic empanada recipe: Rojo Vieja.

Pipián Rojo Recipe, a creamy red sauce Pipian or pepian is commonly made using pumpkin seeds and using chicken as the protein, but there are other recipes that include a mix of several seeds and use pork, beef or nopales with shrimp (cactus paddles) for the protein.

Today's corn empanadas are filled with "Tinga Poblana", but you can also use fresh Mexican cheese, shredded cooked chicken, shrimp or cooked ground meat.

Fillings vary from region to region, so here you can be creative and set your imagination free.

You can cook CHICKEN "ROJO " EMPANADAS using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of CHICKEN "ROJO " EMPANADAS

  1. You need 1 of COYO empanadas discos.

  2. It’s 1 1/2 lb of chicken breasts, cooked and pulled.

  3. It’s 2 medium of potatoes, cooked, peeled & diced.

  4. It’s 3 oz of Jack cheese, cut in small strips.

  5. Prepare 1/2 cup of all-purpose flour.

  6. Prepare 2 of eggs (whitewash).

  7. It’s 1 of salt.

  8. You need 6 each of new Mexico dried Chile pods.

  9. You need 1 large of tomitallo.

  10. Prepare 1/4 medium of onion.

  11. It’s 2 clove of garlic.

I saved some of the "Tinga Poblana" from last week to cook these empanadas because the flavor of corn dough complements them very well.

Empanadas de Queso(Cheese Empanadas) Pork Empanadas(Empanadas de Maiz).

We spent our Christmas Day huddled inside our warm home surrounded by family, laughter and great food.

This year, the hubster and I made pozole rojo with chicken as the main dish.

CHICKEN "ROJO " EMPANADAS step by step

  1. Thaw the empanada discos In a saucepan add the Chile pods,garlic, onion, & tomitallo with water to cover and boil until pods are cooked (about 20 mins ) remove seeds from pods. Place everything in a blender with 1/2 cup of warer and puree. Add desired salt..

  2. Add enough of the sauce you just made to the pulled chicken meat to make it moist. Taste and adjust the seasonings to taste..

  3. Separate the discos and roll them out just a little bit then add a spoon full of the chicken, a little of the diced potato and a pinch of the cheese. Fold it in 1/2 whitewash the edges and seal with a fork place on a greased baking sheet..

  4. When all are filled brush them all well with the whitewash and vake at 375 for 30 -35 minutes..

Baked not fried, no grease to worry about.

As if Baked by Susan's cupcakes and pies weren't enough of a temptation, the Croton bakery's homemade empanadas are all the savory excuse you need to eat breakfast, lunch, and dinner there.

Susan's all-butter crust tastes like a cross between traditional empanada dough, puff pastry, and pie crust in the best way.

For example, it does not indicate "red mole with chicken" (mole rojo con pollo).

It only indicates "red mole." The owner explained the red mole or green mole ARE chicken empanadas (even though it does not have the word"chicken" on the board).