Mexico City Empanadas Recipe
alejandro cheese, poblano, enchilada sauce, tomatillo crema
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Ingredients
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Dough
Filling
Garnish
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour and salt. Mix well until thoroughly combined.
- 2
Cut in Butter
Add the unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- 3
Add Water
Gradually add the cold water, mixing until the dough comes together. If the dough is too dry, add more water a tablespoon at a time.
- 4
Chill Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest.
Filling Preparation
- 5
Prepare Poblano Peppers
Roast the poblano peppers over an open flame or in the oven until the skin is charred. Place them in a plastic bag for about 10 minutes to steam, then peel the skin off, remove the seeds, and chop them finely.
- 6
Mix Filling Ingredients
In a mixing bowl, combine the chopped poblano peppers, Alejandro cheese, and enchilada sauce. Mix until well blended.
Empanada Assembly
- 7
Roll Out Dough
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter or a glass to cut out circles.
- 8
Fill Empanadas
Place a spoonful of the filling mixture in the center of each dough circle. Be careful not to overfill.
- 9
Seal Empanadas
Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and use a fork to crimp the edges for extra security.
Cooking Empanadas
- 10
Preheat Oven
Preheat your oven to 375°F (190°C).
- 11
Bake Empanadas
Place the empanadas on a parchment-lined baking sheet. Bake for 25-30 minutes or until golden brown.
Serving
- 12
Garnish and Serve
Serve the empanadas warm, drizzled with tomatillo crema and garnished with fresh cilantro and lime wedges.