Saturday, November 19, 2011

Top Recipe - Chris Jones' Green Chile, Mushroom & Oaxaca Cheese Empanadas

I thought Chris Jones' empanada sounded like the tastiest thing on the Green Team buffet, so here's the recipe.
Green Chile, Mushroom & Oaxaca Cheese Empanadas

Empanada Dough:
2 bags masa dough + equal parts water
1 tube Crisco
1/4 cup baking powder
1/3 cup salt

Empanada Filling:
8 poblanos
4 pounds button mushrooms
3 pounds Oaxaca cheese
2 yellow onions

Empanada Dough:
1. Mix water and masa together until dough is no longer sticky. Incorporate Crisco, baking powder and salt. Cover with damp cloth until ready to fill (filling meat) once filling is ready using an empanada press filling and dough together.

Empanada Filling:

1. Preheat grill to 350 degrees Fahrenheit.
2. Roast peppers until charred. Place in bowl, wrap in plastic wrap and keep warm for 15 minutes. Peel peppers and rough chop.
3. Rough chop onions and mushrooms. Sweat until rendered.
4. In a food processor chop cheese then add cooked peppers, mushrooms and onion mix.
5. Combine all and use to fill empanada dough.


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