Name: Empanadas de Camaron Adobado con Salsa Poblana
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 servings
Ingredients: 4 cups heavy cream; 1 teaspoon chicken base or salt; 5 poblanos, seeded and diced; 3 cloves garlic; 1/4 onion, diced; 1 ounce oil; 1 pound shrimp, peeled and deveined; 2 bunches green onions, diced; 2 cloves garlic, diced; Pinch each salt and ground pepper; 5 ounces spicy or mild salsa; 2 tablespoons sour cream; 2 bunches fresh cilantro; 1 clove garlic; 3 cups corn flour or masa harina, such as Maseca; Oil, for frying; 2 ounces shredded Chihuahua cheese; Pickled red onions or microgreens, for serving

Directions

Special equipment:

a tortilla press; a deep-fryer

For the poblano cream salsa: Bring the cream, chicken base, poblanos, garlic and onion to a boil in a saucepan. Cook 4 to 5 minutes, then remove from the heat. Blend and cool (see Cook’s Note).
For the chipotle shrimp filling: Heat a large skillet over medium-low heat; add the oil. Add the shrimp, green onions, garlic, salt and pepper and cook for 3 to 4 minutes. Bring to a very low heat and mix in the salsa and sour cream. Set aside to cool.
For the green masa: Blend the cilantro, garlic and 1 cup water in a bowl. In another bowl, add the corn masa. Slowly incorporate the blended cilantro water and mix the dough with your hands until it reaches the proper texture (similar to Play-Doh.) Place about 3 ounces dough into a tortilla press to make a tortilla. Repeat to make more.
For the empanadas: Preheat a fryer to 300 degrees F.
Place a tortilla flat on a cutting board. Add 3 ounces shrimp filling and some Chihuahua cheese, then close the tortilla with an empanada maker or with your hands. Make sure the ends are all sealed properly. Repeat to make more. Place in the fryer until fully cooked and golden brown, 4 to 5 minutes. Place 3 ounces poblano cream sauce on the bottom of a plate, then 2 empanadas. Top with pickled red onions or microgreens.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Recipe courtesy of El Mariachi Tequila Bar, Chicago, IL

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Empanadas de Camaron Adobado con Salsa Poblana

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