Welcome to the ultimate guide on how to whip up a scrumptious batch of Chamorro empanadas, a dish that’s as fun to make as it is to eat. Whether you’re a culinary expert or someone who accidentally burns water, this chamorro empanada recipe is tailored to bring a bit of Guam’s sunshine into your kitchen. So, strap on your apron, and let’s dive into the delicious world of Chamorro cuisine.
What Makes Chamorro Empanadas Special?
Before we embark on our cooking journey, let’s take a moment to appreciate the beauty of Chamorro empanadas. Unlike their Latin American cousins, Chamorro empanadas have a unique, slightly sweet, and crispy dough made from masa harina and achiote oil, giving them their signature orange hue. The filling, a hearty mix of chicken, beef, or just vegetables seasoned with the rich flavors of the Pacific, is nothing short of a flavor fiesta.
Chamorro Empanada Recipe Overview
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Servings: Makes about 12 empanadas
- Calories: Approximately 250 kcal per empanada
Ingredients for Chamorro Empanada Recipe
Let’s start by gathering all the ingredients needed for this chamorro empanada recipe. This list is your ticket to a delicious meal, so make sure you’ve got everything before donning the chef’s hat.
For the Dough:
| Ingredient | Quantity |
|---|---|
| Masa harina | 2 cups |
| Achiote oil | 1/4 cup |
| Warm water | About 1 cup |
| Salt | 1 teaspoon |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Ground chicken or beef | 1 pound |
| Garlic, minced | 2 cloves |
| Onion, chopped | 1 medium |
| Green beans, chopped | 1/2 cup |
| Potato, diced | 1 large |
| Salt and pepper | To taste |
| Soy sauce | 2 tablespoons |
| Chicken broth | 1/2 cup |
Equipment Needed for Chamorro Empanada Recipe
- Large mixing bowl
- Skillet
- Rolling pin
- Baking sheet
- Oven
Step-by-Step Cooking Instructions
Preparing the Dough
- Mix the Dough: In a large bowl, combine the masa harina, achiote oil, and salt. Gradually add warm water and knead until the dough is smooth and pliable. If it’s too dry, add a bit more water; if too wet, add a little masa harina. The goal is to achieve a dough consistency that doesn’t stick to your hands.
- Relax the Dough: Put a damp cloth over the dough and leave it alone for thirty minutes. This is a perfect time to start on the filling.
Making the Filling
- Cook the Filling: In a skillet over medium heat, cook the ground meat until browned. Add the garlic, onion, green beans, and potato, cooking until the vegetables are tender.
- Season: Add salt, pepper, and soy sauce to the mixture. Pour in the chicken broth and simmer until the liquid is absorbed. Set aside to cool.
Assembling and Cooking the Empanadas
- Preheat the oven: Set the oven’s temperature to 350°F (175°C).
- Shape the Empanadas: Divide the dough into 12 equal portions. Form each piece into a ball, then press it down to make a disc. Place a spoonful of the filling in the center of each disc, fold over, and seal the edges by pressing with a fork.
- Bake: Place the empanadas on a baking sheet for 20-25 minutes, or until golden brown and crispy.
Tips for the Perfect Chamorro Empanada
- The Dough’s Consistency: The key to a crispy yet tender empanada crust lies in the dough’s consistency. It must be just the right amount of wet and dry.
- Sealing the Edges: Ensure the edges are well sealed to prevent the filling from leaking out during baking.
- Customize Your Filling: Feel free to get creative with the filling. While this recipe uses a simple meat and vegetable mix, you can add your twist with different proteins or veggies.
Chamorro Empanada Recipe FAQs
Can I fry the empanadas instead of baking?
Absolutely! If you prefer a crispier texture, you can fry the empanadas in a deep fryer or a deep skillet with oil heated to 350°F (175°C) until golden brown.
How can I make the Chamorro Empanada Recipe vegetarian?
Simply substitute the ground meat with more vegetables or a meat substitute like lentils or textured vegetable protein (TVP) seasoned with the same spices.
Can I make the dough ahead of time?
Yes, the dough can be prepared a day in advance and stored in the refrigerator, covered tightly. Let it come to room temperature before rolling out and filling.
How do I store leftover empanadas?
Leftover empanadas can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) for best results.
Can I freeze Chamorro empanadas?
Certainly! Place the cooked or uncooked empanadas on a baking sheet in the freezer. Once frozen, transfer them to a freezer bag and store for up to three months. Bake or fry straight from frozen, adjusting cooking time as needed.
Conclusion
In wrapping up this culinary adventure, remember that cooking is all about putting a piece of your heart into the food. This chamorro empanada recipe is more than just a set of instructions; it’s a gateway to exploring the rich flavors of Guam. Whether you’re cooking for a crowd or just treating yourself, these empanadas are sure to bring a smile to your face and warmth to your stomach. Happy cooking!
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Chamorro Empanada Recipe
Ingredients
- Dough Ingredients:
- 2 cups Masa harina
- 1/4 cup Achiote oil
- About 1 cup Warm water
- 1 teaspoon Salt
- Filling Ingredients:
- 1 pound Ground chicken or beef
- 2 cloves Garlic minced
- 1 medium Onion chopped
- 1/2 cup Green beans chopped
- 1 large Potato diced
- To taste Salt and pepper
- 2 tablespoons Soy sauce
- 1/2 cup Chicken broth
Instructions
Preparing the Dough
- Mix the Dough: In a large bowl, combine the masa harina, achiote oil, and salt. Gradually add warm water and knead until the dough is smooth and pliable. If it’s too dry, add a bit more water; if too wet, add a little masa harina. The goal is to achieve a dough consistency that doesn’t stick to your hands.
- Relax the Dough: Put a damp cloth over the dough and leave it alone for thirty minutes. This is a perfect time to start on the filling.
Making the Filling
- Cook the Filling: In a skillet over medium heat, cook the ground meat until browned. Add the garlic, onion, green beans, and potato, cooking until the vegetables are tender.
- Season: Add salt, pepper, and soy sauce to the mixture. Pour in the chicken broth and simmer until the liquid is absorbed. Set aside to cool.
Assembling and Cooking the Empanadas
- Preheat the oven: Set the oven’s temperature to 350°F (175°C).
- Shape the Empanadas: Divide the dough into 12 equal portions. Form each piece into a ball, then press it down to make a disc. Place a spoonful of the filling in the center of each disc, fold over, and seal the edges by pressing with a fork.
- Bake: Place the empanadas on a baking sheet for 20-25 minutes, or until golden brown and crispy.
