Crispy Mexican pastries filled with a hot blend of pulled pork and melted cheese seasoned with Cholula® Chipotle Hot Sauce. Ingredients Servings 4 8 24 48 80 100 Chili Lime Pico de Gallo | Serves 4 1 1/2 cups Roma tomatoes, deseeded, 1/4" dice 1/2 cup Red Onion, 1/8" dice 3 tbsps Cilantro, chopped 2 tbsps Cholula® Chili Lime Hot Sauce Empanada Filling | Serves 4 1 tbsp Olive Oil 3/4 cup Yellow Onion, 1/4" dice 1 tbsp Jalapeno, 1/8" dice 1 tbsp Garlic, minced 3/4 pounds Braised Chipotle Pulled Pork 1 cup Cholula® Chipotle Hot Sauce 3 cups Smoked Cheddar, shredded 2 tbsps Cilantro, chopped Empanada Dough | Serves 4 3 cups Flour 1/2 cup Water, cold 3 tbsps Shortening, softened 1 each Egg 1 each Egg White 1 tsp White Wine Vinegar 1 tsp Salt Procedure Chili Lime Pico de Gallo
In a bowl, combine tomatoes, onion, and cilantro.
Add Cholula, and incorporate well. Hold refrigerated for service.
In a heavy bottom pan over medium high heat, heat oil and sauté onion, jalapeno and garlic until soft and fragrant.
Add pork and Cholula. Stir and heat through. Remove from heat. Add cheese and cilantro, stir to incorporate. Refrigerate to chill.
In a stand mixer, with a dough hook combine flour, water, shortening, egg, egg white, vinegar, and salt. Mix on low speed until a ball forms. Allow to rest 5 minutes. Turn out, onto clean surface and knead until smooth. Refrigerate for at least 1 hour before using.
Prep Remove dough from refrigerator and allow to come to room temperature.
On clean floured surface, roll dough to 1/8th inch thick. Cut 5-inch rounds from the dough. Place a #32 scoop of filling in center of dough round. Wet one half of edge and fold dough over filling, making a half moon shape. Press to seal edges and press again on both sides with a fork.
Service Set fryer to 350°F. For each serving, fry 3 empanadas until golden brown.
Plate empanadas as desired alongside 1/4 cup Pico de Gallo. Serve hot.
Empanadas can be wrapped well and frozen. They should be thawed prior to frying.