MEXGROCER'S FEATURED RECIPES
Specially chosen recipes to make the best authentic Mexican food. You'll be a master of Mexican food in no time with these recipes!
Featured Recipes
Potato & Peanut Empanadas
From 'The Latin American Cookbook' by Virgillo Martinez
Get a taster (literally) of what this cookbook of Latin American cuisine has to offer! Cook Latin American with ingredients from our Latin American category.Ingredients:
- For the Dough
- 250ml warm water
- ½ tbsp panela sugar
- 120g corn flour
- 1 tsp baking powder
- ½ tsp annatto paste
- ½ tsp vegetable oil
- For the Filling
- 2 potatoes, peeled and diced
- 1 tbsp olive oil
- 30g white onion, chopped
- 1 garlic clove, minced
- 2 tomatoes, chopped
- 30g red bell pepper; cored, seeded, and chopped
- 1 spring onion, chopped
- 2 tbsp coriander, chopped
- 1 hard-boiled egg, chopped
- 50g roasted peanuts, finely chopped
- Vegetable oil, for deep-frying
- Salt and pepper
- Put the water for the dough in a large bowl. Add the sugar and stir until it dissolves.
- Slowly sift in the corn flour and baking powder while stirring with a whisk.
- Add the annatto paste and vegetable oil while kneading with your hands until it becomes a soft dough. Cover with a tea towel and let rest for 15 minutes.
- Meanwhile, for the filling, simmer the potatoes in a pan of salted water for 10 minutes, or until soft, then drain, and set aside.
- Heat the olive oil in a large frying pan over medium heat. Add the white onion and garlic, and sauté for 5 minutes or until soft.
- Add the tomatoes, bell pepper, and spring onion, and continue cooking, stirring frequently, for a further 5 minutes or until the vegetables are soft. Add the coriander, and season with salt and pepper.
- Add the cooked potatoes, hard-boiled egg, and peanuts, and stir until well mixed.
- To shape the empanadas, divide the dough into 10 equal pieces and shape into balls. Flatten each ball with a tortilla press.
- Place 1 tablespoon of the filling in the middle of each disc. Fold the dough in half and gently press the edges together to seal, using a fork or your fingertips.
- Pour enough vegetable oil for deep-frying into a large, heavy pan, making sure it is no more than two-thirds full, and heat to 180°C. Fry the empanadas a few at a time for 3 minutes each side or until golden brown with a crispy exterior. Remove with a skimmer and place on a plate lined with paper towels, to absorb excess oil.
- Serve hot with Aji de Mani.
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