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Chorizo & Cheese Empanadas

Chorizo & Cheese Empanadas

w/Avocado Crema

Recipe Provided by Pork.org

Ingredients

  • 1 lb Prairie Creek® Ground Pork 80/20
  • 2 Chile Peppers (Pasilla, Or Other Mild Dried Red Chiles*)
  • 1 Chile Pepper (Guajillo, Or Other Mild Dried Red Chile*)
  • 1 Onion (Cut Into Large Chunks)
  • 4 Tbsp Cider Vinegar
  • 2 Cloves Garlic
  • 1 Tbsp Sweet Paprika
  • 2 tsp Dried Oregano (preferably Mexican)
  • 2 tsp Salt (plus more to taste)
  • ½ tsp Ground coriander
  • ½ tsp Ground cumin
  • ½ tsp Pepper
  • ¼ tsp Cinnamon
  • 1 lb Queso Blanco (or other mild, semi-hard cheese grated)
  • Empanada dough or shells
  • All-purpose flour, for the work surface
  • 6 cups Canola oil
  • 1 Avocado (peeled, pitted, & quartered)
  • 1 cup Papalo or cilantro (roughly chopped) 3
  • 3 Tbsp Sour cream
  • 1/2 Lime
  • I Tbsp Olive oil
  • Salt (to taste)

Preparation

  1. In a large skillet over medium-high heat, toast the chiles, turning occasionally, until blistered and fragrant, 4 to 5 minutes. Transfer the chiIes to a bowl of hot water, cover and set aside for 15 minutes.
  2. Remove the chiles from the water and stem and seed them. Place the chiles, onion, vinegar, and garlic in the bowl of a food processor or the jar of a blender and process to puree, scraping down the bowl or jar as needed.
  3. Transfer the chile mixture to a large bowl and add the pork, paprika, oregano, salt, coriander, cumin, pepper, and cinnamon, mixing until well combined. Cover and refrigerate overnight.
  4. In a large skillet over medium heat, cook the pork mixture, breaking it up with a spoon or spatula, until no longer pink, 5 to 6 minutes.
  5. Set aside to cool slightly.
  6. Meanwhile, in the bowl of a food processor, combine avocado, cilantro, sour cream, lime juice, and olive oil and process to puree, scraping down the bowl as necessary. Add salt to taste and set aside in the refrigerator.
  7. Stir the cheese into the pork mixture. Arrange a 5- or 6-inch round of empanada dough or an empanada shell on a lightly floured work surface. Spoon I½ to 2 tablespoons of pork mixture on top, moisten the edges of the shell with water, and fold the shell over the filling, pressing it with a fork to seal. Repeat with the remaining shells and pork mixture, flouring the work surface as necessary. Preheat the oven to 200°F. Arrange two or three paper towel-lined baking sheets in the oven.
  8. Pour canola oil into a large, heavy saucepan or small stockpot to 1-inch deep and warm it to 350°F over medium heat. Cook the empanadas in batches, turning occasionally until golden, 3 minutes to 4 minutes. Transfer to the prepared baking sheets to keep warm.
  9. Serve the empanadas with the avocado crema on the side.

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