Chamorro Empanada Recipe
Discover the authentic Chamorro empanada recipe and bring the taste of Guam into your kitchen with this easy-to-follow guide.
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.