Irresistible Empanaditas

Five generations of the Martinez family gathered together to share their Christmas traditions with TABLE Magazine. Photography by Gabriella Marks.

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.

The Martinez family in the kitchen together. Photography by Gabriella Marks.

Try more traditional recipes from the Martinez family, and read about five generations of their family working together to celebrate Christmas:

Traditional Tamales

Happy Biscochitos

Tamales and Tradition

Story and Photography by Gabriella Marks / Styling by Robert Nachman / Food by Theresa Martinez and family

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