| masa dough |
|
Roll dough into 12 smooth balls. Cut 13 pieces of wax paper. |
| 2 New Mexico red chilies |
wiped clean, stemmed, seeded |
soak chilies in hot water for 10 minutes, then drain |
puree until smooth |
Beat until well blended. Cover with a plastic wrap until needed. |
| 1 small clove garlic |
|
| 1 cup warm water |
|
| 1 cup masa harina |
stir together |
| 1 teaspoon salt |
| filling |
|
Press each dough ball between two sheets of paper to form an 11cm tortilla. Peel off top layer of paper, spoon in 2 tablespoons of filling, and level it leaving 2cm of dough around the edge. Fold the dough over and press the edges to seal tightly. Leave it wrapped in the sheet of wax paper until needed. |
| 225g cooked shrimp |
finely chopped |
|
stir in |
| 2 tablespoons butter |
|
heat over medium heat until it starts to brown |
|
allow to cool |
| 1/2 cup white onion |
finely chopped |
|
stir in, add salt to taste, and cook, stirring, 4 minutes or until onion is translucent |
| 1 1/2 tablespoons jalapeno |
chopped |
| 3/4 teaspoon dried Mexican oregano |
|
|
add and cook, stirring, 1 minute |
| 1/2 teaspoon cumin |
toasted and ground |
| 1/2 cup sour cream |
|
mix in well |
| vegetable oil for deep frying |
|
Deep fry the empanadas in oil at 175 degrees C, 4 minutes or until lightly browned and crisp on both sides, working in batches. Drain on paper towels. |
| tomatillo salsa |
| 450g fresh tomatillos |
shuck under cold running water; quarter them |
poach in boiling water for 5 minutes or until tender |
|
coarsely chop in a blender or food processor |
Chill. Stir before serving. |
| 2/3 cup white onion |
chopped |
|
quickly blend in |
| 1 teaspoon lime juice |
|
| 1/2 teaspoon salt |
|
| 2 jalapenos |
minced |
| 2 teaspoons coriander |
coarsely chopped |
|
stir in |