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Tomatillo recipes - 3 recipes

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VIDEO: Spanish Empanadas

These Spanish empanadas are little hot pockets of delicious!

INGREDIENTS

  • 2.25 Cups of flour
  • 1 Egg, beaten
  • 3 Tsp. of lard
  • 1/5 Cup of warm water
  • 5 Tsp. of olive oil
  • 1 Onion, minced
  • 1/2 pound of ground beef
  • Salt and pepper, to season
  • 1 Tsp. of chili powder
  • 1 Tsp. of cumin
  • 2 Garlic cloves, diced
  • 1 Can of diced tomatoes

METHOD

  1. In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly. 
  2. In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well. 
  3. Roll out the empanada dough, and cut out circles with a ramekin. 
  4. Cover a baking tray with a piece of parchment paper, and place the dough circles on top. 
  5. Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
  6. Cook at 350°F for 15 to 20 minutes, or until golden.
  7. Remove from oven... and enjoy!

Top rated Tomatillo recipes

By

Goes great with chips or any Mexican dish

  • 1 1/2 lbs. TOMATILLOS
  • 1 tsp. CUMMINO
  • 1 med. white or purple ONION (I prefer white)
  • 2 med cloves GARLIC
  • 4-6 JALEPENOS (adjust to taste)
  • 1 Tbsp LIME JUICE
4.3/5 (8 Votes)

By

Southwestern cuisine is my favorite and this soup was developed using a basic chicken soup recipe and took several ...

  • 1 whole cut up chicken
  • 8 cups water
  • 2 tablespoons walnut or olive oil
  • 1 medium coarse chopped red onion
  • 1 medium coarse chopped yellow onion
  • 4 coarse Chopped Anaheim chili peppers
  • 1 fine chopped red jalapeno pepper
  • 1 fine chopped green jalapeno pepper
  • 2 coarse chopped tomatillos
  • 4 coarse chopped garlic cloves
  • 2 cans cream of mushroom soup
  • 3 cups cream or half and half
  • 1 tablespoon coarse chopped cilantro
  • 1 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 1 pound grated cheddar cheese
  • 1/2 pound grated pepper jack cheese
  • Thin sliced green onions for garnish
2.9/5 (18 Votes)

By

Preheat oven to 450F

  • 1 3/4 cups flour
  • 1 1/4 tsp salt, divided
  • 1/2 tsp baking powder
  • 1/3 cup plus 1 tsp EVOO, divided
  • 5 Tbsp very cold water
  • 1 pound tomatillos, husks removed
  • 2 jalapeno peppers, stemmed
  • 6 garlic cloves, peeled and divided
  • Cooking spray
  • 1 Tbsp line juice
  • 12 tsp freshly ground black pepper, divided
  • 1/2 tsp sugar
  • 1 cup chopped onion
  • 8 oz ground chicken
  • 4 oz chopped mushrooms
  • 1.5 oz shredded Gruyere cheese (about 6 Tbsp)
  • 1 oz shredded Monterrey Jack Cheese (about 1/4 cup)
  • 1 large egg, lightly beaten
  • 1 tsp water
2.8/5 (17 Votes)

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Chicken and Mushroom Empanadas with Roasted Tomatillo Sauce Salsa Verde