Recipe courtesy of Tango's Empanadas
Tinga Empanadas
- Level: Intermediate
- Yield: 15 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 240
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 19
- Cholesterol
- 83
- Sodium
- 714
- Total: 2 hr 30 min (includes cooling time)
- Active: 55 min
Ingredients
2 pounds chicken thighs
1 pound chicken breasts
6.5 ounces tomato sauce
5 ounces canned chipotle peppers in adobo sauce
2 ounces onions, roughly chopped
2 ounces Roma tomatoes, roughly chopped
1 ounce chicken bouillon
2 cloves garlic
Oil, for cooking and frying
1 1/2 pounds sautéed thinly sliced onions
Store-bought empanada dough or pastry dough, for making empanadas
Egg, for egg wash, optional
Directions
- Place the chicken thighs and breasts in a pot of boiling water, then cook until tender, 30 to 40 minutes. Remove from the heat and shred.
- In a blender, mix the tomato sauce, chipotles, raw onions, tomatoes, bouillon and garlic until puréed. Cook this sauce in a pot with a little bit of oil until it starts bubbling, a few minutes. Immediately mix in the shredded chicken and sautéed onions. Cook for a few minutes more. Cool the filling.
- If using empanada dough, place filling in the middle of a piece of dough, about an inch from the border. Fold in half and seal with a fork or by crimping. If using pastry dough, cut into 5-inch circles and follow the above directions.
- If frying, heat oil in a deep-fryer to 350 degrees F and fry for about 3 minutes. If baking, brush the empanadas with egg wash, then bake at 350 to 375 degrees F for about 20 minutes (follow the package directions).