An EMPANADA is a stuffed bread or pastry baked or fried in many countries in Latin America. The name comes from the Spanish verb “empanar” meaning to wrap or coat in bread. Empanadas are made by folding dough over a stuffing, which may consist of meat, cheese, huitlacoche, or other ingredients.
CRUST
1 package Empanada Pre-made Crust (disk, thawed).
OR
Here in Cozumel, Mexico, you can purchase the already prepared Corn Masa in place of the Flour Crust. You can buy the bag as shown and add water, or buy it already mixed as shown.
OR:
1-1/2 Cups Self-Rising Flour ¼ cup Unsalted Butter diced and chilled ¼ Cup of Lard diced and chilled 1 Tablespoon of Lemon Juice 1/3 cup of Cold Water (approximately) 1 Beaten Egg
Stir Flour into a bowl and toss in Butter and Lard. Stir in the Lemon Juice and enough Water to make a soft dough.
Place dough on a lightly floured surface. Roll and place in storage bag and place in the refrigerator for an hour while you make the filling.
When you are ready to fill, roll out your dough on a lightly floured surface with a lightly floured rolling pin to 1/8 inch sick. Cut 8 six inch circles and you are ready to fill.
If you buy the pre-made Masa, just divide dough into balls that can be pressed with a tortilla press when you are ready to fill.
If you purchase the pre-made empanada package, you have no preparation to worry about.
Meat or Picadillo Filling: (4 Servings)
Picadillo is a dish that is eaten in Mexican homes at least once a week. It’s easy to prepare and also quite versatile, since you can eat it as is, or for fillings for Chiles Relleno, Tacos, Burritos, and Tamales. Add some diced vegetables and/or serve over rice and it is a meal in itself.
½ pound ground pork ½ pound of ground beef 2 Onions (chopped) 2-3 Garlic cloves Minced 1/3 teaspoons chili powder 2 tomatoes (diced) 2 tablespoons extra-virgin olive oil 3 cups extra-virgin olive oil 1 Egg for sealing crust
Preheat oven to 225 degrees
In a pan over medium heat, pour in 2 tbsp. olive oil. Cook onion, pork, beef, and tomatoes for about 4 minutes. Sprinkle meat with chili powder and cook for another 2 minutes.
Place empanada disk onto a cooking sheet. Whisk egg in a bowl, set aside. Drop about 2 tbsp. of meat mixture onto each disk. Rub some egg onto the edges of the disk and begin sealing them. Use a fork to press the edges. Bring 3 cups olive oil to a boil in a large pan. Fry empanadas for about 2 minute each on both sides. Place empanadas in the oven on a cooking sheet for about 5 minutes.
You can fill the empanadas with refried beans, different types of cheeses, chicken, even mashed potatoes. You can add raisins, currants, or olives to the meat mixture for a variation.
Buccanos at Night
Multi-ethnic, multi-sensory dining experience where flavors clash on purpose. Contemporary seafood, fresh fish & premium quality ingredients that change with the season. Ocean view dining terrace with a panoramic view of the mainland skyline enhanced by torches & candlelight. A more relaxed and social approach to dining awaits you at ‘Buccanos at Night’
Buccanos at Night is closed from Sept. 01 to Nov 24, 2016
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Friday and Saturday night from 6:00 p.m. to 11:00 p.m.
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Hotel zone north of Cozumel
Private San Juan Beach Costera Norte Km 4.5