CHICKEN "ROJO " EMPANADAS

Name: CHICKEN "ROJO " EMPANADAS
Yield: 3 servings
Cuisine: American
Ingredients: 1 COYO empanadas discos; 1 1/2 lb chicken breasts, cooked and pulled; 2 medium potatoes, cooked, peeled & diced; 3 oz Jack cheese, cut in small strips; 1/2 cup all-purpose flour; 2 eggs (whitewash); 1 salt; 6 each new Mexico dried Chile pods; 1 large tomitallo; 1/4 medium onion; 2 clove garlic

ChefJohn @Crypto_john

SoCal

CHICKEN "ROJO " EMPANADAS

ChefJohn @Crypto_john

Saved

Ingredients

3 servings

1COYO empanadas discos
1 1/2 lbchicken breasts, cooked and pulled
2 mediumpotatoes, cooked, peeled & diced
3 ozJack cheese, cut in small strips
1/2 cupall-purpose flour
2eggs (whitewash)
1salt
6 eachnew Mexico dried Chile pods
1 largetomitallo
1/4 mediumonion
2 clovegarlic

Saved

Steps

1

Thaw the empanada discos In a saucepan add the Chile pods,garlic, onion, & tomitallo with water to cover and boil until pods are cooked (about 20 mins ) remove seeds from pods. Place everything in a blender with 1/2 cup of warer and puree. Add desired salt.
2

Add enough of the sauce you just made to the pulled chicken meat to make it moist. Taste and adjust the seasonings to taste.
3

Separate the discos and roll them out just a little bit then add a spoon full of the chicken, a little of the diced potato and a pinch of the cheese. Fold it in 1/2 whitewash the edges and seal with a fork place on a greased baking sheet.
4

When all are filled brush them all well with the whitewash and vake at 375 for 30 -35 minutes.