food

Empanadas Para Todo Mundo

Noite de tacos não é brincadeira na casa do chef Eduardo e ele está animado para compartilhar com você um segredo: ele nem sempre faz tacos! Comece uma nova tendência com suas empanadas recheadas de carne de caranguejo e pimenta poblano ou cebola roxa em conserva carbonizada e, para acompanhar, uma refrescante salada de pico.

food

Empanadas Para Todo Mundo

Noite de tacos não é brincadeira na casa do chef Eduardo e ele está animado para compartilhar com você um segredo: ele nem sempre faz tacos! Comece uma nova tendência com suas empanadas recheadas de carne de caranguejo e pimenta poblano ou cebola roxa em conserva carbonizada e, para acompanhar, uma refrescante salada de pico.

Supplies

  • 2 firm but ripe avocados, cut into 8 pieces each
  • 4 Roma tomatoes, sliced ¼ thick
  • 1 cucumber, peeled and cut into ¼ slices
  • ½ white onion, quartered and thinly sliced, and rinsed
  • ½ bunch cilantro, rinsed, dried and roughly chopped
  • 1 ½ tsp Montana Mex chile seasoning
  • 2 - 3 T Montana Mex Avocado Oil
  • To Taste: Salt & Pepper

Passo a passo

  1. Arrange tomatoes, cucumber, and onions on a platter.
  2. Disperse avocado slices evenly on top.
  3. In a small bowl whisk together lime juice and avocado oil. At this point, the Ensalada can be covered and be set in the fridge for a couple of hours if needed.
  4. Before serving, drizzle dressing evenly over salad, sprinkle both seasoning blends and finish with the chopped cilantro.
  5. Every palate is different and as the cook, you may want to make this dish spicier by adding more Jalapeno seasoning or not spicy at all by removing it. Simply keep in mind that adding salt and cracked pepper to taste or adjusting seasonings is completely up to your creative control.
  6. To purchase Montana Mex oils and spices, check out MontanaMex.com.

Supplies

  • 1 cup heavy cream
  • 2 tablespoon buttermilk
  • 1 lime, zested
  • 1 teaspoon Lime juice
  • 1 teaspoon Montana Mex Jalapeño seasoning
  • ¼ teaspoon salt

Passo a passo

  1. In a wide mouth jar, stir cream and buttermilk together.
  2. Loosely set lid on jar or cover with a dry clean towel or cheesecloth. Place jar somewhere in the kitchen that holds a nice and steady room temperature of approx. 70* F.
  3. Crema should sit for 12 hours for cultures to activate.
  4. At this point, you will notice that your Crema has thickened, and this means it is alive!
  5. Stir in, the lime zest, juice, jalapeño seasoning and salt. It takes about an hour for the dry seasoning to bloom or open up with its flavor. From here forward you can use as needed or refrigerate for up to 10 days.
  6. Refrigerating the Crema will also assist in it thickening as some like a thicker Crema than others.
  7. To purchase Montana Mex oils and spices, check out MontanaMex.com

Supplies

  • 1 red onion
  • 1 orange, squeezed
  • 1 lime, squeezed
  • a few pinches fresh or dry Mexican oregano
  • ¼ - ½ teaspoons Montana Mex Jalapeno seasoning
  • Salt and fresh cracked black pepper to taste

Passo a passo

  1. Using an open flame, char the onion on all sides, around 10 min.
  2. Remove excess charred paper and slice in ¼ inch slices.
  3. Add to a bowl along with all remaining ingredients, stir and let sit for a minimum of 30 min. Keep refrigerated for up to 3 days.
  4. To purchase Montana Mex oils and spices, check out MontanaMex.com

Supplies

Empanada Dough

  • 2 cups Maseca, dry corn masa
  • 1 ¾ cups warm water
  • ¼ teaspoon salt

Empanada Filling

  • ½ pound lump crab meat
  • ½ Poblano Pepper, roasted, skinned, seeded, chopped
  • ½ small white onion, chopped
  • ½ Roma Tomato, chopped
  • ½ tablespoon Montana Mex Avocado oil
  • 1 ½ Garlic cloves, chopped
  • 1 teaspoon Montana Mex Jalapeno seasoning
  • ⅓ cup chopped Cilantro leaves and stems

Passo a passo

Empanada Dough

  1. In a large bowl add Masa, salt and stir in water.
  2. Stir until Masa dough starts to form a ball.
  3. Remove from the bowl and knead until the dough is pliable like play dough or soft cookie dough.
  4. Divide dough into 6 equal-sized balls and cover until ready to use.
  5. Heat a medium-sized sauté pan over med/hi heat.
  6. Add avocado oil, onion, tomato and cook while stirring a few times for 1 minute.
  7. Add poblano, garlic, cilantro and Crabmeat. Continue to cook over medium heat for 2 minutes.
  8. Lower heat to low and place a lid on the crab filling. Cook, covered for 4- 5 minutes.
  9. Remove Crab filling from the heat and adjust the seasonings as needed.
  10. Allow cooling to room temperature before filling empanadas.

Empanada Filling

  1. Using a tortilla press or in between two sheets of plastic & press masa into 1/8 inch thick tortillas 6 - 7 inches across.
  2. Place a large spoonful of filling on one half of the masa tortilla and fold the other half of the tortilla over the filling into a half-moon shaped empanada, press edges firmly together.
  3. Shallow fry in med/hot oil until brown and crispy.
  4. Serve with Charred Pickled Red Onions & Sweet and Spicy Habanero Salsa and Jalapeno Lime Crema.
  5. To purchase Montana Mex oils and spices, check out MontanaMex.com