(Family Features) As you gather with loved ones for the holidays, you can enhance the magic of the season by adding Chispa – a special spark – to your dinner table. It’s as easy as adding classic Mexican dishes to your menu.
The key to adding this special spark is using authentic Mexican ingredients, which you can find in recipes like Oaxaca, Potato and Chorizo Empanadas.
When planning your flavor-fueled festivities, consider these must-have ingredients.
* Chorizo: Whether pork, beef or soy, chorizo adds the spices and hearty flavors of Mexican cuisine to any recipe.
* Oaxaca: Similar in flavor to mozzarella but even meltier, you can enjoy this buttery cheese in many dishes.
* Crema Mexicana: With a neutral, fresh-tasting flavor and silky, pourable texture, this everyday table cream is used for balancing spicy dishes.
Find more delicious additions to your holiday menu at CaciqueFoods.com.
Oaxaca, Potato and Chorizo Empanadas
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 24 empanadas
Dough:
1 stick, plus 6 tablespoons, cold unsalted butter, cubed
4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup warm water
1 egg, at room temperature, whisked
Filling:
1 package Cacique Pork Chorizo
2 russet potatoes, cubed
5 ounces Cacique Oaxaca Cheese, cubed
1 egg, well-beaten, for egg wash
Preheat oven to 350 F.
To make dough: Use pastry cutter or fork to cut butter into flour until it forms crumbly consistency. Sprinkle in salt and stir. Pour in warm water and egg; stir until clumpy dough forms. Knead dough about 5 minutes. Cut dough into 24 pieces and, using hands, roll each piece into ball. With rolling pin, roll balls evenly into 5-6-inch circles.
To make filling: In pan over medium heat, cook chorizo, stirring until it crumbles. Add cubed potatoes. Cover and cook until potatoes are soft then uncover and cook 5-10 minutes until liquid evaporates.
Fill empanadas by placing 2-3 tablespoons chorizo and potato mixture with 2-3 Oaxaca cubes in each dough circle. With finger, run egg wash across one side of circles. Fold over and seal edges by pressing down with fork or create folds and pinch to seal filling inside. Brush tops with egg wash.
Prepare parchment-lined baking sheets and place empanadas on sheets. Bake 12-15 minutes until golden-brown.
Source: Cacique
