When I began learning about Islam, I met people from many different countries and started being exposed to a wide range of cultures. One thing I find we have in common are some of our foods, which although may look the same or similar, have totally different flavors and preparation/cooking styles. One of these ethnically diverse dishes is dumplings, dough or pastries stuffed with spiced meats and/or vegetables. The Puerto Rican variety is called an empanada or empanadilla. When Pakistanis ask me what they are, I tell them they are like a Spanish version of a samosa! One thing is certain: They are a hit no matter where in the world we are from.
Empanadas are sold by street vendors on the side of the road, corner stores, beachside, and anywhere else Puerto Ricans get together. The dough can be golden brown or orange from the annanto used as a coloring. This recipe has been passed down from my mother, although we don't tend to write down the amount of each ingredient. Our tradition is tossing in each ingredient and seasoning to taste, giving empanadas varying flavors depending on who's cooking.
Empanadas have become a staple for Ramadan iftars and other community events for my family, as we preserve our Latino culture while practicing the religion of Islam. We hope now they can also become a tradition in your kitchen.
Ingredients:
2 packages of Goya brand flour discs for empanadas, (20 total) (You can also make your own with 3 cups of flour, 1/3 cup vegetable or corn oil, 1 1/2tsp salt, 1tsp sugar, 1 cup of warm water - mix, flatten with a rolling pin and press out discs with edge of bowl or cup)
1 green pepper chopped
1 red pepper chopped
1 small onion chopped
2 garlic cloves chopped
Cilantro
Oregano (optional)
Pimento stuffed green olives chopped (optional)
Adobo Powder
1 package of Sazon or 1 tsp Turmeric for color (optional)
1 large tomato chopped or can be substituted by a small can of plain tomato sauce, or 2 Tbsp tomato paste
1 lb. Ground or finely chopped halal meat or seafood (beef, chicken, shrimp etc.)
1 medium boiled potato in cubes (optional)
Vegetable or corn oil (for frying)
Directions:
Sautee onion, green and red pepper for a minute or two, add garlic and meat, adobo, sazon/turmeric on high heat or medium/high. Brown meat, add tomato or tomato sauce/paste. Once meat is cooked, lower heat to medium.
Add chopped cilantro, olives, and oregano to taste. Cook for another 2 minutes and turn off heat. Add potato and combine (potato helps to absorb excess moisture and oil). Let sit until ready to stuff. You may refrigerate meat until you are ready.
Begin preparing your empanadas for frying. Add 2 Tbsp. or so of the meat mixture to the center of the flour disc.
Fold into a half moon shape and seal the sides by pressing down a fork and flip over and seal again.
After sealing them front and back, set aside until your oil is heated in your frying pan, (check if oil bubbles when you put the handle of wooden spoon inside).
Fry 3 or 4 (depending on the size of your pan) at once. Once you see one side golden brown, flip over carefully.
Once you can see that both sides have cooked evenly, place them on a paper towel to drain excess oil.
Serve with "Mayoketchup" (Mayonaisse, ketchup, finely chopped garlic or garlic powder mixture)
Enjoy!
Yields 20 empanadas.
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