Irresistible Empanaditas
New Mexico Empanaditas
Shared by Theresa Martinez and family
For the filling:
1 lb cow tongue and pork roast, cooked
1 1/2 cup raisins
2 cups applesauce or jam
1 cup of sugar
1 tsp ground coriander
1/2 tsp cloves
1 tsp cinnamon
1/2 cup shelled piñon
1 tsp salt
Grind meat and add raisins, applesauce, sugar, spices, and nuts. It should be moist in consistency. If mixture seems too dry, add a little meat stock.
For the dough:
2 packages yeast
1 qt evaporated milk
3 tbsp melted Crisco
3 handfuls of Crisco
3 tsp salt
Sugar
2 cups flour
Soak yeast in warm water. Heat milk, add Crisco, salt, and sugar to it. Cool to lukewarm and add dissolved yeast add enough flour to make a medium dough.
Do not let rise. Roll out dough approximately 1/8-inch thick.
Cut with biscuit cutter, if the dough rises after the biscuits are cut roll them thin.
Place 1 1/2 teaspoon of minced meat in center of rolled dough, fold and pinch together. Deep-fry until brown.
Try more traditional recipes from the Martinez family, and read about five generations of their family working together to celebrate Christmas:
Story and Photography by Gabriella Marks / Styling by Robert Nachman / Food by Theresa Martinez and family
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