FOOD

FRITOS® BBQ Pork Empanadas

Recipe Written by Eden Westbrook // @sweet_tea_thyme

FOOD

FRITOS® BBQ Pork Empanadas

Recipe Written by Eden Westbrook // @sweet_tea_thyme

Ingredients

  • ¼ cup FRITOS® Original Corn Chips
  • 2 cups masa harina
  • 1 ¼ cups warm water + 2 tbsp water (amount may vary depending on environmental humidity)
  • 2 cups pulled pork
  • ½ cup BBQ sauce
  • ½ cup shredded cheddar cheese
  • Vegetable oil

Steps

  1. Grind the FRITOS® Original Corn Chips into powder using a high powered blender, food processor, or spice grinder until the chips become a find powder. Use a mesh sieve to sift the powder from the larger bits, if desired.
  2. Prepare the empanada dough in a large bowl, mixing the masa harina, FRITOS® chips powder, and warm water to form a ball. Using clean hands, knead the dough until smooth and well-hydrated; it should feel like very soft play-dough and not stick to your hands when it’s ready. Let the dough rest for 10 minutes before continuing.
  3. Mix the BBQ sauce and pork together in a bowl with a spoon, set aside.
  4. Bring about 1 inch of vegetable oil to 350 degrees F (180 degrees C) in a dutch oven or deep cast iron skillet.
  5. Divide the empanada dough into about 10 equal-sized balls. Then one by one, press each of the balls in a tortilla press wrapped in plastic wrap or between two heavy plates covered in plastic wrap so the dough doesn’t stick. Press the dough to make a thick circle, so don’t press too hard and make it thin like for a tortilla. If you do, you can roll it back into a ball and try again.
  6. On one half of the dough, add a small amount of cheddar cheese and about 1 tablespoon of pork, leave plenty of room at the edges. Then fold the other side over to create a half moon, pressing down well on the edges to seal. Use fork tines to ensure there are no holes in the edges and they’re well sealed.
  7. Gently place the empanadas into the oil, laying them away from you for safety. Fry on each side for 2 minutes each, flipping with tongs. Remove the cooked empanadas from the oil with tongs and place them on a baking sheet lined with a wire cooling rack to drip excess oil. Let cook for a couple of minutes before enjoying.
  8. Makes 10 empanadas.

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