Chamorro Empanada Recipe
If you're looking to explore the flavors of the Pacific, the Chamorro Empanada Recipe is a delightful culinary journey you won't want to miss.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Skillet
- Rolling Pin
- Large spoon or ladle
- Baking sheet
- Parchment paper
- Oven
Ingredients
- 2 cups masa harina
- 1 tbsp ground annatto achote powder
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1 cup warm water
- 1 lb ground beef or chicken
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Make the Dough: In a large bowl, mix masa harina, annatto powder, and salt. Stir in vegetable oil and warm water to form a smooth dough. Cover the mixture and set it aside for 30 minutes to rest.
- Prepare the Filling: For the filling, warm a skillet over medium heat. Add the ground meat, onion, garlic, and bell pepper. Cook until the meat is browned. Season with cumin, salt, and pepper.
- Assemble the Empanadas: Divide the dough into golf-ball-sized portions. Roll each piece into a circle between two pieces of parchment paper. Distribute the filling evenly over one half of each dough circle.
- Cook the Empanadas: Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal them securely. Place on a parchment-lined baking sheet.
- Bake: Preheat the oven to 375°F (190°C). Bake the empanadas for 20-25 minutes until they are golden and crispy.
Notes
- Vegetarian Option: Replace the meat with mashed cooked lentils or beans mixed with the same spices.
- Spicy Kick: Add chopped jalapeños or chili flakes to the filling for heat.
- Cheese Addition: Include a slice of mozzarella or cheddar inside each empanada before sealing.
- Sweet Version: For a dessert version, fill with a mix of coconut, sugar, and vanilla.
- Gluten-Free: Substitute masa harina with your preferred gluten-free flour mix.