Huitlacoche Empanada Recipe
Make Huitlacoche Empanada Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (makes 12 empanadas)
Filling
Optional garnish / serving
Method
Dough (makes 12 empanadas)
- 1
Mix dry ingredients
In a large bowl combine 3 cups all-purpose flour, 1 tsp salt, and 1 tsp granulated sugar. Whisk briefly to distribute.
- 2
Cut in fats
Add the 10 tbs cold unsalted butter cubes and 2 tbs cold lard or shortening to the flour. Using a pastry cutter or your fingertips, cut the fats into the flour until the mixture resembles coarse cornmeal with some pea-sized butter bits (about 6–8 strokes if using a food processor; about 6–8 minutes by hand).
- 3
Add ice water
Drizzle 6 tbs ice water over the mixture a tablespoon at a time and gently fold until dough begins to come together. You may not need all the water; stop when dough holds together but is not wet or sticky. Press into two disks, wrap in plastic, and chill in the refrigerator at least 30 minutes (up to 2 hours).
- 4
- 5
Filling
- 6
Sauté aromatics
Heat 1 tbs olive oil and 1 tbs unsalted butter in a skillet over medium heat. Add 1/2 finely chopped white onion and sauté until translucent, about 4 minutes. Add 2 minced garlic cloves and 1/2 chopped jalapeño (if using) and cook 30–45 seconds until fragrant.
- 7
Cook huitlacoche
Add 12 oz chopped huitlacoche to the pan. Stir to combine and cook 4–6 minutes to reduce excess moisture and concentrate flavor. If using canned huitlacoche, cook a few minutes longer to evaporate extra liquid. Break up any large clumps with the back of a spoon.
- 8
Season and finish filling
Stir in 1/2 tsp ground cumin, 1/4 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp black pepper. Remove from heat and stir in 2 tbs chopped cilantro, 1 tbs lime juice, 2 tbs crema or sour cream, and 1/2 cup crumbled cotija or queso fresco. Taste and adjust salt or lime as needed. Let the filling cool to warm (not hot) before assembling so it won’t melt the cheese excessively and make the dough soggy.
Assemble and bake
- 9
- 10
Seal
Fold the dough over to form a half-moon and press edges to seal. Crimp edges with a fork or fold small pleats around the edge for a decorative seal. Transfer to a parchment-lined baking sheet, spacing empanadas about 1 inch apart.
- 11
- 12
Cool and serve
Remove from oven and let empanadas rest on the baking sheet for 5 minutes, then transfer to a rack. Serve warm garnished with extra chopped cilantro, lime wedges, and salsa on the side.