Member #610488's Note:
The wonderful recipe is from a local Mexican/Central American restaurant near my hometown. Can be made vegetarian by leaving out the pork.
My Private Note
Units: US | Metric
Pork (Can be made ahead)
- 1/4 cup granulated garlic
- 1/4 cup coarse kosher salt
- 1/4 cup smoked paprika (Spanish)
- 1/4 cup cumin powder
- 1/4 cup onion powder
- 1/4 cup black pepper
- 1 lb boneless pork shoulder, cut into large cubes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1 pinch sugar
- 1/3 cup shortening
- 1/3 cup cold water
- 1 cup cooked and mashed sweet potato, about 1 large
- 1/2 cup cooked black beans
- 1/2 cup chopped fresh cilantro leaves
- 1/2 teaspoon ground cinnamon
- salt & freshly ground black pepper
- 1 cup pineapple, diced
- 1/4 cup red onion, diced
- 1 jalapeno, seeded and diced
- 2 limes, zested and juiced
- 2 tablespoons fresh cilantro leaves, chopped
- 1Combine the spices in a medium bowl. Rub 1/2 cup of spice mixture all over the pork until completely coated, and let marinate for 2 hours. (Reserve the remainder of the spices for another time.).
- 2In a large pot, add the pork and enough water to cover and bring to a boil. Reduce heat and simmer until the meat pulls apart easily. Set aside to cool. Shred with a fork. Chill until ready to use. (can be made ahead).
- 3In a medium bowl, mix all the ingredients for the salsa. In a separate bowl combine the ingredients for the glaze. Chill. (can be made ahead).
- 4In a large bowl, combine the dry ingredients and shortening and mix. Add small amounts of the water at a time until the dough forms. Knead for a few minutes, and then wrap the dough in plastic and allow to rest for 1 hour.
- 5After the dough rests, on a floured table roll out dough to 1/8-inch thick. Cut 4-inch disks and set aside in the refrigerator covered with plastic wrap. Excess scraps can be rolled again for more disks, just allow the scrap ball to rest before rolling.
- 6When ready to make, combine the pork with the filling mixture. Mix well. If available, use a food processor to puree the mixture. Set aside.
- 7Mix equal parts cold water and flour to use as a binder for the empanadas. Fill the dough disks with a generous spoon of the filling, brush the outer edges with the flour and water mix and then fold over so it looks similar to ravioli. Crimp the edges with a fork and set aside for frying. (can be frozen at this point).
- 8Preheat oil in a large saucepan or Dutch oven to 350 degrees F. Fry the empanadas for about 3 to 5 minutes or until they are golden brown.
- 9Brush the empanadas with the chipotle honey glaze and serve on a bed of the salsa.
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Nutritional Facts for Xochipilli's Sweet Potato Empanadas
Serving Size: 1 (259 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 703.8
- Calories from Fat 263
- Total Fat 29.2 g
- Saturated Fat 8.5 g
- Cholesterol 53.7 mg
- Sodium 5085.2 mg
- Total Carbohydrate 93.4 g
- Dietary Fiber 10.6 g
- Sugars 32.2 g
- Protein 23.3 g