SUPERMERCADO LA ALIANZA

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COLOMBIAN EMPANADAS

COURSE: Appetizer

COUNTRY: Colombian

SERVINGS: 20 empanadas

INGREDIENTS

 Mass

  • 1 and ½ cups of precooked yellow corn flour (Masarepa)
  • 2 cups of water
  • 1 tablespoon vegetable oil
  • ½ tablespoon of saffron seasoning
  • ½ teaspoon salt

Stuffed

  • 2 cups peeled and diced potatoes
  • 1 chicken or vegetable broth tablet
  • 1 tablespoon olive oil
  • ¼ cup chopped white onion
  • 1 cup chopped tomato
  • ½ teaspoon salt
  • ¼ cup chopped green onion
  • 1 clove of garlic, minced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped red paprika
  • ½ pound ground pork and beef
  • ¼ teaspoon black pepper
  • Vegetable oil for frying
  • Lemon and chili to serve

PREPARATION:

  1. Place the Masarepa in a large bowl. Add the seasoning, salt and stir to mix well. Add the water and oil and mix until the dough forms. Shape the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic wrap and let rest for at least 20 minutes.
  2. Meanwhile, to make the filling, cook the potatoes in a pot with water and the stock cube for 20-25 minutes or until the potatoes are soft. Drain and mash them slightly. Set aside for later use.
  3. Heat 1 tablespoon olive oil in a large skillet. Add the onion and cook over medium-low heat, stirring frequently, for 5 minutes. Add the tomatoes, scallions, garlic, paprika, cilantro, salt and black pepper. Cook for about 15 minutes.
  4. Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is dry.
  5. Transfer the meat mixture to the mashed potato mixture and mix well.
  6. Break off small portions of the dough, about 1 ½ tablespoons each, and form each portion into a ball with the palms of your hands.
  7. Place the dough balls between two pieces of plastic wrap and flatten them with your fingertips to form a circle, or you can use a rolling pin if you prefer. Remove the plastic wrap and place 1 tablespoon of filling in the center of each circle.
  8. Then, using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Seal the edges tightly with the tines of a fork or your fingers.
  9. Fill a large pot with vegetable oil and heat over medium heat to 360°F.
  10. Carefully place 3 or 4 empanadas into the hot oil and fry for about 2 minutes until golden brown on all sides.
  11. Using a slotted spoon, transfer the empanadas to a plate lined with paper towels. Serve with chili and lime.

RED MOLE WITH CHICKEN

Ingredients:

  • 1 white onion
  • 1 tablespoon Knorr chicken bouillon
  • 1 tablespoon of black pepper -6 guajillo peppers
  • 1 morita pepper
  • 1 ancho pepper
  • 6-8 mixed pieces of chicken (leg and thigh)
  • 1 Roma tomato -Doña María red mole pasta
  • 1 head of garlic
  • 1 anise star
  • 1 small piece of cinnamon
  • 2 abuelita chocolate bars (or other brand of your choice)
  • 1 clover
  • 2 Laurel leaves
  • Salt

PREPARATION:

  • In a medium sized pot with 5 L of water place 6-8 pieces of a mix of chicken legs and thighs. Add a tablespoon of salt, 3 garlic cloves, half an onion, 1 tablespoon of Knorr chicken bouillon, and 2 laurel leaves.
  • Cook for about 30 mins at medium to high temps. Once the chicken starts releasing foam, remove the foam to avoid toxins. Once the chicken is cooked set the pot aside.
  • In a separate pot, prepare the chicken broth with peppers. Add 6 cups of chicken broth from the chicken that was cooked in step 1, 1 Ancho pepper, 1 morita pepper, 6 guajillo peppers, and 1 ripe roma tomato. Set it to boiling temps for approximately 5 mins to allow the peppers to hydrate. Remove the pot from the heat and let it cool down a bit.
  • In a blender add 400g of Doña Maria mole paste, a quarter of a tablespoon of black pepper, a small piece of a cinnamon stick, 1 anis star, 1 tablespoon of salt, 1 clove, 1/2 an onion and the chicken broth mix made in step 3. Blend it all thoroughly and your mole sauce is made.
  • In a wide saucepan over medium heat, put 3 tablespoons of vegetable oil, once the oil gets hot, add the mole sauce and add a bit of water if needed. Once the mole starts boiling, add two tablets of abuelita chocolate (or any brand of your choice), stir to allow it to dissolve in medium to low temps.
  • Once the chocolate has dissolved, add 2 cups of chicken broth to the sauce from the chicken cooked in step 1. Continue to add chicken broth depending of the consistency of your choice for the mole sauce.
  • Change the temp to low heat and allow the mole to boil for another 20 mins and continue to stir.
  • Add the chicken already cooked to the mole sauce and let it boil for another 10 mins. The mole with chicken is made.
  • You can serve the mole and chicken with a side of rice.
  • Enjoy!

ALAMBRE MIXTO

Ingredients:

  • 1/2 chicken breast
  • 1 lb of beef steak
  • 1/2 lb homemade chorizo
  • Garlic powder
  • Black pepper
  • Salt
  • Vegetable oil
  • 1 white onion
  • 100 g of Ham
  • 1/4 of red pepper
  • 1/4 of green pepper
  • Mozarella or quesadilla cheese
  • 1 Tomato
  • 20 Árbol pepper
  • 2 Garlic cloves

PREPARATION:

  • Cut the chicken breast and beef steak in pieces.
  • Then mix both meats and season with salt, garlic powder, and black pepper.
  • Leave the mixture (including the chorizo) cooking in vegetable oil in medium heat.
  • Cut half a white onion, 1/4 of red pepper, 1/4 of green pepper, and ham in pieces. Add it to the mixture.
  • Once the mixture is cooked, turn off heat, and spread Mozarella cheese on the mixture. Leave it on the stove until the cheese melts. (The alambre mix is ready).
  • In a separate pan, fry in high temp: 20 árbol peppers in vegetable oil, 1 tomato, 1/4 white onion, and 2 garlic cloves for 3 mins.
  • Let the mixture cool off.
  • Then place mixture in a blender with 1/2 cup of water and a pinch of salt. Blend mixture and set it aside. The Árbol pepper salsa is ready.
  • Add the alambre mixto to a tortilla along with the árbol pepper salsa.
  • ENJOY!

TORTILLA SOUP

Ingredients:

  • 12-14 Corn tortillas
  • 1 Can of Chipotle peppers
  • 1 Pasilla Pepper
  • 2 Garlic cloves
  • 1 Epazote leaf
  • 1/2 of a white onion
  • 5 Roma Tomatoes
  • Knorr Chicken Bouillon
  • Vegetable Oil
  • Salt
  • 1 lb of pork rinds
  • 1 Avocado
  • Sour cream
  • Panela or Fresco Cheese

PREPARATION:

  • Grab 12 tortillas and cut them in thin strips. Fry the strips and set them aside.
  • Then proceed to fry 1 full tortilla in Vegetable oil and set aside as well.
  • Cut the pasilla pepper in thin slices without the seeds using cooking scissors and fry them for 10 seconds in the same vegetable oil used to fry the tortilla strips. Set them aside.
  • In a blender add 5 roma tomatoes, ½ of a white onion, half of the fried pasilla pepper slices, 1 fried tortilla, 2 garlic cloves, 1 full spoon of chipotle peppers, 2 spoons of chicken bouillon, and water. Blend thoroughly.
  • In a pot, add 1 spoon of vegetable oil. Run the mixture through a strainer into a pot, with the epazote or cilantro leaf and set it to boil. Add salt if needed.
  • Pour the soup into a bowl and add the tortilla trips, pieces of pork rinds, cubes of panela or queso fresco cheese, pieces of fried pasilla pepper, avocado and a streak of sour cream.
  • ENJOY !!

Swiss Enchiladas

Ingredients:

  • 3 Jalapeños
  • 3 Serrano Peppers (or less depending on how spicy)
  • 3 garlic cloves
  • 5 tomatillos
  • 1/4 onion
  • 1/2 cup of water
  • 1/4 cup of cilantro
  • 2 tsp Knorr Chicken Bouillon
  • 2 oz of cream cheese
  • 1/3 cup of Mexican sour cream or Nestle media crema
  • 1 lb of chicken breast
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • Salt (optional)
  • 1 tbsp of butter or oil
  • 10 corn tortillas
  • Oaxaca shredded cheese or quesadilla cheese

PREPARATION

  1. Over medium heat, add oil to a pan and roast the jalapeños, tomatillos, onion, and garlic until they turn into a brown color
  2. Add 1/2 cup of water to the pan, reduce the heat to medium low and cover for 5 minutes
  3. Let it cool down and then transfer everything to a blender along with the cilantro, cream cheese, crema and knorr chicken bouillon
  4. Blend, taste for salt and set the mixture aside
  5. Season the chicken with garlic powder and pepper and grill it over medium high heat with either oil or butter.
  6. Let the chicken cool down and shred it
  7. Add 1/3 of the total salsa verde mixture to the shredded chicken and mix
  8. Lightly fry corn tortillas in a little oil (around 10 seconds each side) add chicken and cheese to the tortilla and roll
  9. Place all enchiladas in dish add the rest of the salsa verde on top of them and spread cheese.
  10. Bake uncovered at 400 degrees Fahrenheit for 10-15 mins until cheese is melted.

AL VAPOR TACOS

Ingredients:

  • 250g of pork Lard
  • 1 Liter of Vegetable Oil
  • 20g of Guajillo Pepper
  • ½ White Onion
  • 1 Garlic Head
  • Tortillas (taco size)
  • Salt

PREPARATION

  • Pour 1 liter of vegetable oil in a pot in medium heat.
  • Add 250g of lard to the pot and mix.
  • Add 20g of guajillo peppers, ½ of diced onions, and 1 garlic head in the pot. Stir for about 5-7 mins in low heat. The oil should turn into a golden color.
  • Place the mixture in a blender with 1/2 spoon of salt and blend.
  • Warm the tortillas in the microwave or pan, and then dip them in the oil mixture.
  • Add barbacoa or carnitas to the taco and wrap in an aluminum sheet to fully seal. 5 in each sheet.
  • Place the packets in the steamer pot for about 15 mins at boiling temperature.
  • Place in a plate.
  • Add salsa of your choice.
  • Enjoy!