Chicken Tinga Empanadas Recipe
chicken tinga, blue corn masa, lettuce, crema, queso fresco, pickled onions
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Ingredients
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Blue Corn Masa Empanada Dough
Chicken Tinga Filling
Pickled Red Onions
Assembly & Garnishes
Method
Blue Corn Masa Empanada Dough
- 1
Make dough
In a large bowl combine 2.5 cups blue masa harina and 1 tsp salt. Add 3 tablespoons softened butter and rub into the masa with your fingertips until evenly distributed. Gradually add 1 3/4 cups warm water, mixing with your hands until a soft, pliable dough forms that is not sticky. If dough is dry, add up to 2 tbs more water; if too wet, add up to 2 tbs more masa. Let dough rest, covered with a damp towel, for 20 minutes.
- 2
Portion and shape
Divide the rested dough into 12 equal balls (about 2 ounces / 55 g each). Keep dough balls covered with a damp towel to prevent drying while you prepare the filling.
- 3
Form discs
Using a tortilla press lined with plastic (or between two sheets of plastic with a rolling pin), press each ball into a 5–6 inch round about 1/8 inch thick. Transfer rounds to a parchment-lined tray and cover lightly until ready to assemble.
Chicken Tinga Filling
- 4
Poach chicken
Place 1.25 lbs chicken thighs in a medium saucepan and add 3 cups water or low-sodium chicken broth plus 1 bay leaf and a pinch of salt. Bring to a gentle simmer, reduce heat, and simmer 12–15 minutes until cooked through. Remove chicken to a plate and reserve 1/2 cup of the poaching liquid. Shred the chicken with two forks once cool enough to handle.
- 5
Cook aromatics
In a large skillet heat 1 tablespoon olive oil over medium heat. Add 1 cup thinly sliced yellow onion and sauté 6–8 minutes until softened and beginning to brown. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.
- 6
Make tinga sauce
To the skillet add 1.5 tablespoons chopped chipotle in adobo and 3 tablespoons tomato sauce. Stir to combine, then add 0.5 tsp oregano, 0.5 tsp ground cumin, 0.75 tsp salt, and 0.25 tsp black pepper. Add the reserved 1/2 cup poaching liquid and bring to a low simmer. Cook 3–4 minutes to meld flavors.
- 7
Combine and finish
Add the shredded chicken to the skillet, stirring to coat in the sauce. Simmer 4–5 minutes until slightly reduced and well incorporated. Taste and adjust seasoning (add more chipotle for heat or a pinch of sugar if too acidic). Remove bay leaf if present. Let the filling cool slightly before assembling so it won’t over-saturate the masa.
Pickled Red Onions
- 8
Quick-pickle onions
Place 1 cup thinly sliced red onion in a jar or bowl. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon granulated sugar and 1/2 teaspoon salt; bring just to a simmer to dissolve sugar and salt. Pour the hot liquid over the onions, press them down with a spoon so they are submerged, and let cool to room temperature. They will be ready in 20 minutes but are best after at least 1 hour. Refrigerate any leftovers.
Assembly & Cooking
- 9
Assemble empanadas
Place a masa disc on a clean work surface. Spoon about 2 heaping tablespoons (≈30–35 g) of chicken tinga into the center, leaving a 1/2 inch border. Top the filling with a small pinch (about 1 teaspoon) of crumbled queso fresco and 1 teaspoon pickled onions (drain excess pickling liquid). Brush the edge of the disc lightly with water or a little oil, fold the dough over to form a half-moon and press edges to seal. Crimp the edge with a fork or fold and pinch to create a tight seal. Repeat with remaining discs and filling.
- 10
Pan-fry or bake
Pan-fry method (recommended for crisp exterior): In a large skillet heat 1/2 cup vegetable oil over medium heat until shimmering but not smoking. Fry empanadas in batches, 2–3 minutes per side, until deep golden and crisp. Transfer to a paper towel–lined tray to drain. Bake method (lighter): Preheat oven to 400°F (200°C). Place empanadas on a parchment-lined sheet, brush lightly with oil, and bake 12–16 minutes until edges are set and surface is lightly browned, flipping once halfway through.
- 11
Finish and plate
Spread a thin bed of shredded lettuce on each plate. Place 2 empanadas per serving (or 3 for larger appetite) on top of lettuce. Drizzle about 1 tablespoon crema per empanada (or to taste). Scatter additional crumbled queso fresco (about 1–2 tablespoons per plate), pickled onions, and chopped cilantro. Serve with lime wedges on the side for squeezing.