Empanaditas Recipe

In a mixing bowl, combine masa harina, baking powder and salt. Stir to combine.

Add the softened butter and rub it into the masa with your fingers until the mixture is crumbly and evenly distributed.

Slowly add warm water, mixing with your hand or a spoon until a soft, pliable dough forms. Dough should be moist but not sticky; adjust with up to 2 tbsp more water or 1 tbsp more masa if needed.

Cover dough with a damp towel or plastic wrap and let rest for 15–20 minutes to hydrate.

Preheat oven to 375°F (190°C) or prepare a smoker/grill for smoking. Pat chicken dry and rub with olive oil, smoked paprika, cumin, salt and pepper.

If using a smoker: smoke chicken until internal temperature reaches 165°F (about 25–40 minutes depending on thickness). If using oven: roast at 375°F for 20–30 minutes until cooked through. Alternatively, pan-sear in a skillet and finish covered with 1/2 cup stock until tender.

Once cooked, let chicken rest 5 minutes, then shred finely with two forks. Mix in lime juice and, if the mixture seems dry, 1–2 tbsp reserved cooking liquid or stock to moisten. Taste and adjust salt.

Halve larger cherry tomatoes (leave small ones whole). In a small saucepan, combine rice vinegar, water, sugar, and kosher salt and bring just to a simmer to dissolve sugar and salt.

Place tomatoes, herbs and peppercorns in a heatproof jar or bowl. Pour hot pickling liquid over tomatoes, press down to submerge, and let cool to room temperature. Refrigerate at least 30 minutes (best if 2 hours) before using.

If not already charred, char bell pepper over a grill or under a broiler until blackened on all sides. Place in a bowl covered with plastic for 10 minutes, then peel and seed. Dice flesh.

Combine diced charred pepper, minced jalapeño, garlic, lime juice, olive oil and salt. Taste and adjust heat or salt. Refrigerate until assembly.

Whisk together sour cream, lime zest, lime juice, honey and salt until smooth. Refrigerate until ready to use.

Rinse cut potatoes in cold water to remove starch, then pat dry thoroughly with a kitchen towel.

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Blanch fries in batches for 4–6 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches until golden and crisp, about 2–3 minutes. Drain, toss immediately with salt. For extra crispness, toss with 1 tsp cornstarch before frying (optional).

Divide rested masa dough into 12 equal portions (approximately 1.5–2 oz each). Roll each into a ball and flatten between two pieces of plastic or use a small tortilla press to about 1/8-inch thickness into 4–5 inch discs.

Place about 1–1.5 tablespoons of shredded smoked chicken in the center of each disc. Top with a small spoonful (about 1 tsp) of pickled cherry tomatoes (drained), a pinch of shredded Cabot cheddar (about 1 tbsp), a few shredded lettuce pieces and 2–3 thin pickle slices if desired.

Seal

Brush the edge of the disc with a little water or beaten egg. Fold the disc over to form a half-moon and press edges to seal. Crimp edges with a fork to ensure a tight seal.

In a skillet over medium heat, add 1–2 tbsp vegetable oil or lard. When hot, cook empanaditas seam-side down first for 2–3 minutes until golden, then flip and cook another 2–3 minutes. If you prefer, brush with egg wash before cooking for a glossier finish. Alternatively, bake empanaditas at 400°F (200°C) for 12–15 minutes until golden.

Drain cooked empanaditas on a rack or paper towels briefly.

Arrange empanaditas on a platter alongside hand-cut fries. Drizzle or serve pepper salsa and citrus crema on the side or spoon a small amount of crema into each empanadita and top with pepper salsa.

Garnish with extra shredded cheddar, a few pickled cherry halves, and a sprinkle of chopped fresh herbs if desired. Serve hot.