Pernil Empanadas w/ Esquites Image

Pernil Empanadas w/ Esquites

Mad Good Food - "Ultimate Taco Tuesday"

Prep Time
Cook Time


Pernil Empanadas

  • 1 cup of leftover Pernil
  • 1 10 pack of empanada discs (using 4-5) 1⁄2 a cup of orange juice
  • 2tbsp of olive oil
  • 1⁄2 a cup of green olives halved
  • 1⁄2 a cup of red onion sliced
  • 1 canned adobo chili chopped
  • 1⁄2 tbsp of Cumin
  • Salt & Pepper to taste
  • Canola oil for frying

Component 2

  • Use leftover Elote (2 ears of corn)
  • 3 tbsp of Mexican Crema or Mayo
  • 1⁄4 tsp of chili powder
  • 1⁄4 tsp of smoked paprika
  • 1 clove of garlic minced
  • 1 small jalapeno fine dice
  • 1⁄4 cup of red onion fine dice
  • 1⁄4 cup of cotija
  • 1⁄4 cup of cilantro chopped
  • 1 tbsp of lime juice


Pernil Empanadas

  1. ● In a Dutch oven over medium heat, heat the olive oil and add the sliced onion. Cook until the onions are caramelized, about 10 minutes.
  2. ● Add the adobo chili pepper, cumin, orange juice, olives and bring to a simmer until sauce reduces by half about 5mins.
  3. ● Add the pernil, salt, pepper, and mix well. Remove from heat.
  4. ● Place your dough discs on a work surface. Fill half of the circles with the pernil mixture, making sure you leave at least 1/2 inch around the edge of the dough. Wet the edges, fold over the dough and crimp the sides with a fork. Chill for 30mins-1hr
  5. ● Use a heavy skillet or dutch oven and fry at 350 degrees for 4-5 mins or until they are
  6. golden brown.
  7. ● Remove from oil and drain on a plate with paper towels.

Component 2

  1. ● Cut leftover elote off the cob into a bowl and bring to room temperature.
  2. ● Mix with red onion, jalapeno, minced garlic, chili powder, smoked paprika, cotija, cilantro, and Mexican crema.
  3. ● Add lime juice, Salt & Pepper to taste, sprinkle with additional cotija
  4. ● Serve Pernil empanadas with a side of esquites and Derrell’s hot sauce.