Description
This recipe for New Mexico empanaditas features a sweet and savory filling made with tender meats, raisins, applesauce, spices, and piñon nuts. The mixture is wrapped in a light yeast dough, folded into small pockets, and deep‑fried until golden brown.
Ingredients
Scale
For the Filling:
- 1 lb cow tongue and pork roast, cooked
- 1 1/2 cup raisins
- 2 cups applesauce or jam
- 1 cup of sugar
- 1 tsp ground coriander
- 1/2 tsp cloves
- 1 tsp cinnamon
- 1/2 cup shelled piñon
- 1 tsp salt
For the Dough:
- 2 packages yeast
- 1 qt evaporated milk
- 3 tbsp melted Crisco
- 3 handfuls of Crisco
- 3 tsp salt
- Sugar
- 2 cups flour
Instructions
For the Filling:
- Grind meat and add raisins, applesauce, sugar, spices, and nuts. It should be moist in consistency.
- If mixture seems too dry, add a little meat stock.
For the Dough:
- Soak yeast in warm water. Heat milk, add Crisco, salt, and sugar to it. Cool to lukewarm and add dissolved yeast add enough flour to make a medium dough.
- Do not let rise. Roll out dough approximately 1/8-inch thick.
- Cut with biscuit cutter, if the dough rises after the biscuits are cut roll them thin.
- Place 1 1/2 teaspoon of minced meat in center of rolled dough, fold and pinch together. Deep-fry until brown.