Shrimp & Artichoke Empanadas
Yes, there are fried oysters in this picture as well...get over it , no I'm not doing that recipe on this one too, but I will throw you the chipotle creme recipe with the caveat that is a bit of a cheater. I tested the recipe twice, so the proportions are pretty well on, but I did have a little extra masa last time, but maybe you use more, right? That's what I'm going with anyway.
Makes 12 large empanadas for 4-6 people, or like 36 small ones for a bunch of people if you have that kind of time...
4 C Masa harina
3 C Warm water
2 T Bacon fat
2 T Butter (melted)
3 T Chef's Palette "Special Chili Blend"
1/2 C Shrimp
1 tsp. Chef's Palette "Seasoned Salt for Fish"
1 C Cooked artichoke hearts
1 1/2 C Jack Cheese or Mexican Blend, shredded
1/3 C Salsa Verde, or Diced Jalapenos, or Ortegas, or just whatever. Have fun.
Quick Chipotle Creme:
1 small can Embassa chipotle peppers en mole
1/4 C light oil
1 C Sour Cream
1 lime, juiced
1/2 C Mayonaise
Ok. So the sauce is a 'quick and dirty", but you DO NOT need the whole can of chipotles. Puree them them and add the oil to partially emulsify them. In a bowl, whisk the lime, sour cream, and mayo together. Add 2 T of chipotle, whisk, and taste. Adjust accordingly with more chipotle and salt. Put the remaining chipotle in a freezer bag and freeze for later.
For the dough: Masa dough is way forgiving and more fun to work with every timer I do this recipe. You just melt the butter and bacon fat, mix everything together thoroughly, and you're good. You can't over mix it, and yes you can sub EVOO, or no fat at all from what I've seen in some recipes; but this is how I do it... sooooo, yeah...
Your filling should be cold, so quickly sear your shrimp with the seasoning and chill the ingredients before tossing with your diced artichoke hearts and shredded cheese. You can use peppers, onions, salsa or whatever for flavor, but I have noticed that everyone seems to prefer a simple filling, with plenty of cheese on these ones. (ground beef ones seem to be similarly simple. Just, FYI and all).
Large empenadas are about 1/3 C masa. You can flatten with a tortilla press, or a pan, lots of tutorials on this one. Maybe I'll do one later...but not this week that's for sure. They do not hold a lot. Maybe a quarter cup. Do not over fill them; just because. But seriously though, masa is quite forgiving and easy to work with. You do not need to use water or egg to seal the edges. Just press them together. I'll see if I can get some pics at the demo at the Artichoke Festival tomorrow.
Fry these puppies off at 375F until crispy and awesome. I always like to mix some pico de gallo with shredded cabbage and maybe some mango for a slaw with these (and yes, I add a shot of tequila to my mango slaw...it's good that way and then I have a reason why the Anejo is on my station). Cheers!
Dyon J. Foster, Chef/Owner
Tips, tricks, tutorials, videos and odd ramblings that will probably mention food and drink!
Chef’s Palette Spice Rubs