CHICKEN "ROJO " EMPANADAS
CHICKEN "ROJO " EMPANADAS

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken "rojo " empanadas. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

CHICKEN "ROJO " EMPANADAS is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. CHICKEN "ROJO " EMPANADAS is something that I’ve loved my whole life.

CHICKEN "ROJO " EMPANADAS ChefJohn SoCal. The spices added play a key part on the flavors that the sauce will yield in the end. First up, a classic empanada recipe: Rojo Vieja. Preheat at medium for a minute.

To get started with this particular recipe, we must prepare a few components. You can have chicken "rojo " empanadas using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make CHICKEN "ROJO " EMPANADAS:
  1. Make ready 1 COYO empanadas discos
  2. Get 1 1/2 lb chicken breasts, cooked and pulled
  3. Get 2 medium potatoes, cooked, peeled & diced
  4. Take 3 oz Jack cheese, cut in small strips
  5. Get 1/2 cup all-purpose flour
  6. Take 2 eggs (whitewash)
  7. Make ready 1 salt
  8. Get 6 each new Mexico dried Chile pods
  9. Take 1 large tomitallo
  10. Prepare 1/4 medium onion
  11. Get 2 clove garlic

Heat oil in a large frying pan over medium heat and add the sliced onion. 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. I saved some of the "Tinga Poblana" from last week to cook these empanadas because the flavor of corn dough complements them very well.

Instructions to make CHICKEN "ROJO " EMPANADAS:
  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.

Fillings vary from region to region, so here you can be creative and set your imagination free. I saved some of the "Tinga Poblana" from last week to cook these empanadas because the flavor of corn dough complements them very well. Pozole can be prepared red (pozole rojo), green (pozole verde) or white (pozole blanco) depending on the chiles used in its preparation (or no chiles for the white version). Although pork is used in the most traditional version, there are a number of variations with chicken, beef or shrimp as well. Chicken Marsala with mushrooms, pasta with zucchin.

So that’s going to wrap this up for this special food chicken "rojo " empanadas recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!