Chicken Empanadas Recipe

Make dough

In a large bowl whisk together 3 cups all-purpose flour and 1 tsp salt. Cut in 3/4 cup cold cubed unsalted butter using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized pieces.

Add liquids

Whisk together 1 cold egg, 1 tbsp white vinegar and 1/2 cup cold water in a small bowl. Pour into flour-butter mixture a little at a time, mixing gently until dough just comes together. Add a tablespoon more water if needed; do not overwork.

Chill

Turn dough out onto lightly floured surface, form into a disc, wrap in plastic and refrigerate at least 30 minutes (up to 2 hours).

Roll and cut

On a lightly floured surface roll the chilled dough to about 1/8-inch thickness. Use a 4.5-5 inch round cutter to cut circles. Re-roll scraps as needed. You should get about 12-14 rounds.

Cook chicken

Place 1.5 lb chicken thighs in a medium pot and cover with water (or use chicken broth) about 1 inch above. Add a pinch of salt and bring to a gentle simmer. Cook 12-15 minutes until just cooked through. Remove chicken, cool slightly and shred with two forks. Reserve 1/4 cup cooking liquid.

Prepare sauce

In a blender combine 1 cup tomato sauce, 1/2 cup chicken broth (including reserved liquid), 2 chipotle peppers in adobo (adjust to taste), 1 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp smoked paprika, and the minced 3 cloves garlic. Blend until smooth.

Sauté onion and combine

Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 sliced yellow onion and cook 6-8 minutes until softened and beginning to brown. Add blended sauce to skillet, season with 1 tsp salt and 1/2 tsp black pepper, and simmer 6-8 minutes to thicken slightly.

Finish tinga

Add shredded chicken to the skillet and stir to coat with sauce. Simmer 3-4 minutes until flavors meld. Stir in 1 tbsp fresh lime juice. Taste and adjust salt or chipotle heat if needed. Remove from heat and let cool slightly before assembling.

Assemble empanadas

Preheat oven to 400°F (200°C). On each dough round place about 2-3 tablespoons chicken tinga and 1-2 tablespoons shredded Chihuahua cheese (total about 1.5 cups across empanadas). Leave a 1/2-inch border. Brush edge with a little water, fold dough over to form a half-moon and press edges to seal. Crimp edges with a fork to ensure sealed pockets.

Bake (or fry) empanadas

For baking: place empanadas on a parchment-lined baking sheet, brush tops with 1-2 tbsp vegetable oil or an egg wash (1 beaten egg with 1 tsp water) for a golden finish. Bake 18-22 minutes until golden brown. For frying: heat 1/2 inch neutral oil in a skillet to 350°F (175°C) and fry empanadas 2-3 minutes per side until golden, drain on paper towels.

Top with queso

While empanadas are hot, spoon 3/4 cup melted queso blanco (warmed gently) over the empanadas or drizzle. If using an ovenproof baking sheet, you can add queso in the last 2 minutes of baking to melt on top.

Finish with crema and pico

Top each empanada with a small dollop (about 1 tsp) of crema fresca and a spoonful of pico de gallo (total about 1 cup) just before serving.

Make guacamole

Halve and pit 2 ripe avocados and scoop flesh into a bowl. Add 1 tbsp lime juice, 2 tbsp finely diced red onion, 2 tbsp chopped cilantro, 1 minced jalapeño (optional), and 3/4 tsp salt. Mash to desired consistency and taste for seasoning. Keep chilled until serving.