This shop has been compensated by Collective Bias, Inc. and Constellation Brands. All opinions are mine alone. The following content is intended for readers who are 21 or older. #CervezaCelebration #CollectiveBias
These Chicken and Corn Empanadas with Roasted Red Salsa are fun and easy to make,
and are the perfect handheld treat for your Cinco de Mayo celebration!
Happy Monday, friends! So Cinco de Mayo is just a few weeks away and I don't know about you, but I'm getting excited! You all know how much I love Mexican food, and each year I got all out and plan a big celebration for my family and close friends. We eat delicious food, drink, talk, laugh, and just straight up have a good 'ole time. It's definitely one of my favorite days of the year!
Cinco de Mayo falls on a Friday this year which gives us even more reason to celebrate. We can keep our party going all night long! I've already started menu planning and have been experimenting with some new recipes lately. These Chicken and Corn Empanadas were a hit with my kids and they've received a top spot on my Cinco de Mayo menu. They are simple to make and are so flavorful and delicious. And no forks are required to eat them, so that's a bonus!
Please don't be intimidated by making the dough for these empanadas. You seriously mix the ingredients together and the dough comes together with no effort at all. Divide it into portions, roll those portions out, fill and fry. That's it! And while you don't have to make your own salsa, I highly recommend it. For this Roasted Red Salsa, all the veggies are tossed in the oven under the broiler to get all softened up and smoky. Add them to the food processor and give it a whirl, then add cilantro, fresh lime juice, salt and a bit of sugar. Voila! That's how easy it is to make your own salsa.
Of course no Cinco de Mayo celebration can be had without some delicious beverages. This year I'm going with authentic Mexican beer for our celebration! I'll be serving Modelo Especial and Corona Light to my guests. I love both of these beers for their flavor profiles, and the fact that they pair perfectly with the Chicken and Corn Empanadas with Roasted Red Salsa and the rest of my menu. Corona Light is very refreshing and smooth, and has only 99 calories. Modelo Especial has a clean, crisp taste with an orange aroma and a hint of herbs. Both beers go so well with spicy foods, too!
What are your plans for Cinco de Mayo this year? Do you have any favorite Mexican dishes that you love to make? Share with me in the comments below!
Chicken and Corn Empanadas with Roasted Red Salsa
Author: Sarah Bates | The Chef Next Door
Makes 12 servings
For the salsa:
3 tomatoes, cored and quartered
1/4 cup chopped onion
3 cloves garlic, peeled
1 jalapeno pepper, halved and seeded
2 Tablespoons olive oil
1 cup fresh cilantro
1/4 cup fresh lime juice
1/2 teaspoon sugar
1 teaspoon salt
For the empanadas:
1 cup masa harina
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup shortening
2/3 cup cold water
2 cups shredded rotisserie chicken
1 cup shredded Monterey Jack cheese
1/2 cup corn
1/2 cup roasted red salsa
Additional salsa, for serving
First, make the salsa. Preheat the broiler to high. In a large bowl, combine the tomatoes, onion, garlic, and jalapeno. Toss with the oil until everything is coated. Pour the mixture onto a baking pan with sides, spreading in an even layer.
Broil the vegetables for 6 minutes. Turn them over and broil an additional 8 minutes, until the vegetables begin to brown. Allow the vegetables to cool for at least 10 minutes.
Transfer the vegetables and their juices to a food processor and pulse until coarsely chopped. Add the cilantro, lime juice, sugar, and salt, and pulse until the salsa reaches the desired consistency. Serve immediately or cover and chill.
To make the empanadas, combine the masa harina, flour, baking powder, and salt in a large bowl. Using a pastry cutter or two forks, cut in the shortening until the mixture resembles coarse crumbs. Slowly add the cold water to the flour mixture, stirring to make a dough.
Divide the dough into 12 portions and roll each portion into a ball. Place each ball between two pieces of waxed paper and using a rolling pin, flatten each one into about a 6-inch circle.
In a separate bowl combine the chicken, cheese, corn, and 1/2 cup of salsa. Spoon a heaping tablespoon of the chicken mixture into the center of each dough circle. Fold the dough over into a semi-circle shape and seal the edges of the dough by pinching both sides together with your fingers. Repeat with the remaining dough and chicken mixture.
In a large skillet, heat about an inch of vegetable oil over medium-high heat. Fry the empanadas, a few at a time, until golden brown, turning once so that both sides are golden and crisp. Drain on paper towels and continue to fry the remaining empanadas. Serve the empanadas warm with additional salsa.