Carnitas empanadas are a delightful fusion of tender, slow-cooked pork and crispy, golden pastry. Originating from Mexico, this dish combines the rich flavors of carnitas—a traditional Mexican pulled pork—with the satisfying crunch of empanadas. It's a perfect treat for any occasion, whether it's a family dinner or a festive gathering.
Ingredients List
For the Empanada Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold unsalted butter (cubed)
- 1 egg
- 1/2 cup cold water
- 1 tablespoon vinegar
For the Carnitas Filling:
- 2 pounds pork shoulder (cut into chunks)
- 1 onion (chopped)
- 4 cloves garlic (minced)
- 1 orange (juiced)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro (chopped, for garnish)
Step-by-Step Instructions
Making the Empanada Dough
- Combine Dry Ingredients:
In a large bowl, mix the flour and salt.
- Cut in the Butter:
Add the cubed butter to the flour mixture. Use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs.
- Mix Wet Ingredients:
In a small bowl, whisk together the egg, cold water, and vinegar.
- Combine:
Pour the wet ingredients into the dry mixture. Stir until the dough starts to come together.
- Knead Dough:
Turn the dough onto a floured surface and knead gently until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preparing the Carnitas Filling
- Season the Pork:
Season the pork chunks with salt, pepper, cumin, oregano, and chili powder.
- Sear the Pork:
Heat the vegetable oil in a large pot over medium-high heat. Sear the pork chunks on all sides until browned.
- Add Aromatics:
Add the chopped onion and minced garlic to the pot. Cook for a few minutes until fragrant.
- Cook the Carnitas:
Pour in the orange juice and enough water to cover the pork. Bring to a boil, then reduce heat to low. Cover and simmer for about 2 hours, or until the pork is tender and easily shredded.
- Shred the Pork:
Remove the pork from the pot and shred using two forks. Return the shredded pork to the pot and cook until most of the liquid has evaporated.
Assembling the Empanadas
- Roll Out Dough:
On a floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles.
- Fill the Empanadas:
Place a spoonful of the carnitas filling in the center of each dough circle. Sprinkle with chopped cilantro.
- Seal the Empanadas:
Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
- Optional Egg Wash:
Brush the tops of the empanadas with a beaten egg for a golden finish.
Cooking the Empanadas
- Baking:
Preheat your oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
- Frying:
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the empanadas in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
Serving Suggestions
Carnitas empanadas are best enjoyed hot and fresh, but here are a few ideas to elevate your serving experience:
- Salsas:
Serve with a variety of salsas, such as salsa verde, pico de gallo, or a spicy chipotle sauce.
- Sides:
Pair with a fresh salad, Mexican rice, or refried beans for a complete meal.
- Garnishes:
Add a dollop of sour cream, and guacamole, or sprinkle with extra cilantro and lime wedges for a burst of flavor.
Enjoy your homemade carnitas empanadas, and don’t forget to share your creations with friends and family! If you have any questions or tips to share, feel free to leave a comment below. Happy cooking!
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