Empanadas Rancheros Recipe

Preheat broiler (or set oven to 450°F/230°C). Line a rimmed baking sheet with foil. Halve the roma tomatoes and the onion; leave jalapeño whole. Toss tomatoes, onion halves (cut side down), jalapeño, and unpeeled garlic cloves with 1 tablespoon vegetable oil, a pinch of salt and pepper. Arrange in a single layer on the sheet.

Broil or roast 8–12 minutes until tomato skins are blistered and blackened in spots and the jalapeño and onion have charred edges. Remove and cool slightly.

Peel the garlic. Transfer roasted tomatoes, onion, jalapeño (stem removed), and garlic to a blender or food processor. Add cilantro, lime juice, 1 teaspoon salt and 1/4 teaspoon pepper. Pulse 6–8 times until chunky but not completely smooth. Taste and adjust salt, lime, or cilantro. Keep warm or at room temperature.

Whisk together sour cream, Greek yogurt, lime zest, lime juice and 1/4 teaspoon salt in a small bowl until smooth. Refrigerate until ready to use. If too thick, thin with 1–2 teaspoons water to drizzle easily.

Preheat oven to 425°F (220°C). Toss halved potatoes with olive oil, smoked paprika, garlic powder, dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper on a rimmed baking sheet in a single layer.

Roast potatoes 25–30 minutes, flipping once halfway, until golden brown and tender. Sprinkle with chopped parsley and keep warm while finishing empanadas.

In a medium bowl, crack 8 eggs and whisk with 1 tablespoon whole milk, 1 teaspoon salt and 1/2 teaspoon black pepper until blended.

Heat a large nonstick skillet over medium-low heat and add 2 tablespoons unsalted butter. Once butter has melted and foam subsides, pour in the eggs.

Using a silicone spatula, stir continuously with small, gentle folds (low and slow method). Cook the eggs for 6–8 minutes, keeping the temperature low so they remain creamy and just set — remove from heat when still slightly glossy as residual heat finishes them.

Stir in chopped chives and shredded pepper jack while eggs are off heat so cheese melts slightly into the curds. Taste and adjust seasoning. Allow filling to cool slightly so it doesn’t steam the dough.

Preheat oven to 400°F (200°C) if baking, or heat a skillet with 1–2 tablespoons vegetable oil if pan-frying. Line a baking sheet with parchment if baking.

Make egg wash by whisking 1 egg with 1 teaspoon water.

Place a empanada disc on a clean work surface. Spoon about 2–3 tablespoons of the soft scrambled egg mixture into the center of each disc (do not overfill).

Brush the dough edge with egg wash, fold the disc over to form a half-moon, and press edges to seal. Crimp the edge with a fork or fold a decorative edge to ensure a good seal. Repeat with remaining discs and filling.

If baking: arrange empanadas on the prepared baking sheet, brush tops with egg wash, and bake 12–16 minutes until golden brown. If pan-frying (for a crisp exterior): heat 1–2 tablespoons oil in a large skillet over medium heat and cook empanadas 3–4 minutes per side until deep golden and crisp; transfer to paper towels to drain.

Keep empanadas warm in a low oven (170–200°F / 75–95°C) on a wire rack while finishing all batches.

Plate 2–3 empanadas per person with a generous spoonful of warm roasted tomato salsa spooned over or beside them.

Drizzle citrus crema over the empanadas or provide it on the side for dipping. Garnish with extra cilantro and lime wedges. Serve brunch potatoes alongside.