Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 (12-ounce) pork tenderloin, trimmed, cut into 1/3-inch medallions

  3. 1 serrano chile , minced

  4. 2 teaspoons chili powder

  5. 2 teaspoons ground cumin

  6. 1 teaspoon ground cinnamon

  7. 1 teaspoon ground allspice

  8. 1/2 cup golden raisins

  9. 1/4 cup fresh lime juice

  10. 6 tablespoons chopped toasted almonds

  11. 3 tablespoons sour cream

  12. 1/2 teaspoon chipotle powder

  13. 1 cup all-purpose flour

  14. 1 cup masa harina ( cornmeal )*

  15. 1 teaspoon baking powder

  16. 1 teaspoon salt

  17. 4 ounces (1 stick) unsalted butter, melted, cooled

  18. 1/2 cup plus 1 tablespoon water

  19. 2 large eggs

Instructions Jump to Ingredients ↑

  1. For filling: Heat oil in large nonstick pan over medium-high heat. Add pork, serrano, chili powder, cumin , chipotle powder, cinnamon, and allspice to the skillet and stir for 3 minutes. Add raisins and lime juice, bring to a boil and cook until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in the almonds and sour cream . Season with salt and pepper. Cool. For dough: Butter 2 large baking sheets. Mix flour, masa harina, baking powder, and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in a small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using a 3-inch diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half. Whisk remaining egg in a small bowl to blend . Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. Cover with plastic wrap ; chill. Note: dough can be made 1 day ahead. Preheat oven to 375 degrees F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes.


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