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1/2 cup grinded calrose rice or cream of rice mixed with 1/2 packet of achote powder*
2 cups of chicken broth (you can use water but will have to season with salt)
1/2 onion, minced
3 cloves garlic, minced
1/2 cup chopped chicken
black pepper to taste
hot pepper (optional)
2 cups masa harina
1 packet achote powder*
1/2 cup corn starch
1/2 teaspoon salt
3 teaspoons oil
1 1/2 - 1 3/4 cups chicken broth or water (if using water, increase salt to 2 teaspoons) - warm
*If you don't use achote powder, just make sure you soak achote seeds in the broth or water for color.
For the filling:
1. Saute onions and garlic in a large pot. Cook till onion becomes transparent.
2. Add chicken and saute for about 2 minutes.
3. Add chicken broth or water. *Remember, if you use water you'll have to season it with salt (to taste). Bring to a boil.
4. Using a whisk, gradually add the cream of rice. Keep stirring so that there are no lumps. Bring heat to medium and cook for about 3-4 minutes.
5. Add hot pepper (as hot as you want it) and then remove from heat. Completely cool before filling the shells.
For the crust:
1. Mix masa harina, corn starch, salt and achote powder in a bowl.
2. Add oil and broth or water to the flour mixture. Kneed with hands until dough is pliable.
3. Roll dough into 1 inch balls.
4. Use a tortilla press to flatten to form a circle. Be sure that you press the dough between 2 sheets of wax paper.
5. Fill the bottom half of the circle with the cooled filling. Fold over the top of the dough to meet the bottom and press to seal the edges.
6. Deep fry until nice and crispy.
The trick is to fry at a very low heat. I like to set my dial at the 4th interval, right below the middle. If you fry it at high heat it will burn and the crust will not be crunchy but stale.
This recipe makes about 2 dozen.
An optional ingredient for the filling is to add coconut milk, to your taste. Left by: Vivian Rivera (14 Oct 2013)
I grew up on Guam right after the war, and visit now and then as i have sisters on Saipan and Guam. Your empanada recipe is so delicious...it is my favorite chamorrow dish along with finidene Left by: Tondalaya Gillespie (1 Aug 2013)
on your cooking instruction she said the trick is to fry on very low heat, if im done with making the empanda, freeze them and fry them the next day they'll be frozen do i thaw them out first then fry them on low heat will it still come out crunchy.
Response: Carol, I usually fry the empanadas the same day I make them. I don't have freezer space so I don't freeze any. However, I would not defrost the empanada. They can be fried frozen and should come out crunchy if you fry them long enough. It is important to make sure the temperature isn't too high. It cooks the outside too fast, sometimes burning it, and may not heat the filling thoroughly. Left by: carol (2 Jun 2013)
Your recipe on this empanada was the one I used in the picture that I posted on 671 recipes on fb. It turned out wonderful. Thanks again for sharing it. Left by: Dolores Macaraig (6 Oct 2012)
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