Recipe courtesy of Tango's Empanadas
Tinga Empanadas
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- Level: Intermediate
- Total: 2 hr 30 min (includes cooling time)
- Active: 55 min
- Yield: 15 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 240
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 19 g
- Cholesterol
- 83 mg
- Sodium
- 714 mg
- Level: Intermediate
- Total: 2 hr 30 min (includes cooling time)
- Active: 55 min
- Yield: 15 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 240
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 19 g
- Cholesterol
- 83 mg
- Sodium
- 714 mg
Ingredients
Directions
- Place the chicken thighs and breasts in a pot of boiling water, then cook until tender, 30 to 40 minutes. Remove from the heat and shred.
- In a blender, mix the tomato sauce, chipotles, raw onions, tomatoes, bouillon and garlic until puréed. Cook this sauce in a pot with a little bit of oil until it starts bubbling, a few minutes. Immediately mix in the shredded chicken and sautéed onions. Cook for a few minutes more. Cool the filling.
- If using empanada dough, place filling in the middle of a piece of dough, about an inch from the border. Fold in half and seal with a fork or by crimping. If using pastry dough, cut into 5-inch circles and follow the above directions.
- If frying, heat oil in a deep-fryer to 350 degrees F and fry for about 3 minutes. If baking, brush the empanadas with egg wash, then bake at 350 to 375 degrees F for about 20 minutes (follow the package directions).
